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    Cheesy Spaghetti Squash Zucchini Bake

    Feb 14, 2019 / by Laney Schwartz / 1 Comment(updated Jan 25, 2022)

    Jump to Recipe·Print Recipe
    Cheesy Spaghetti Squash Zucchini Bake

    I was getting little tired of only using spaghetti squash as spaghetti. I wanted to create a side dish that was unique, easy and oh yeah, cheesy.

    Cheesy Spaghetti Squash Zucchini Bake

    I find the easiest way to make spaghetti squash is in the Instant Pot. Here’s my quick and easy 5-Minute Instant Pot Spaghetti Squash to help get you started.

    Instant Pot Spaghetti Squash

    Once you’ve got your spaghetti noodles, simply toss them in a bowl with some simple ingredients and bake it topped with a layer of thinly sliced zucchini.

    Cheesy Spaghetti Squash Zucchini Bake

    Then go to town!

    Cheesy Spaghetti Squash Zucchini Bake
    Print
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    Cheesy Spaghetti Squash Zucchini Bake

    Cheesy Spaghetti Squash Zucchini Bake

    • Author: Laney Schwartz
    • Yield: 4
    Print Recipe
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    Description

    Cheesy Spaghetti Squash Zucchini Bake that makes a great side dish for any meal!


    Ingredients

    Scale
    • 1 cooked spaghetti squash
    • 1 tablespoon olive oil
    • 1 yellow onion diced
    • 1/2 teaspoon salt, divided
    • pinch of pepper
    • 1/4 teaspoon fresh thyme
    • 3 garlic cloves, minced
    • 1 small zucchini, thinly sliced
    • 1 cup shredded sharp white cheddar cheese, divided

    Instructions

    1. Preheat oven to 400 degrees. Heat an oven safe skillet or cast iron pan over medium/high heat. Add olive oil, onion, 1/4 teaspoon salt, pepper, and thyme. Cook for 3-5 minutes until onions begin to soften. Add the minced garlic and cook an additional minute. Turn off heat and set aside.
    2. Scoop the cooked spaghetti squash noodles into a large bowl. Add 1/4 teaspoon salt and 1/2 cup cheese. Stir to combine. Stir in the onion mixture until well combined.
    3. Pour mixture back into the pan and layer the sliced zucchini on top in a single layer. Drizzle lightly with olive oil then top with remaining shredded cheese (plus a little more if you’re feeling crazy). Bake for 25-30 minutes until cheese is bubbly on top. Serve immediately. 

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    Filed Under: Dinner, Gluten Free, Vegetarian, Veggies

    Reader Interactions

      Leave a comment & rate this recipe Cancel reply

      If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Your support means the world and is greatly appreciated!

      xo, Laney

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      Comments

    1. Cassandra Kotzian

      February 15, 2019 at 5:56 am

      Looks fantastic cannot wait to try!

      Reply

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