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We’re in the Midwest this week, where it’s quite a bit colder than we’re used to, so I’m all about the comfort food lately.
This baked vegetable dish is just the type of meal I love when the weather cools down. It reminds me of baked spaghetti, but uses cooked spaghetti squash instead of pasta for a completely vegetable-based dish. If spaghetti squash hasn’t hit your local market yet, you can also replace it with any extra vegetables you like. Zucchini, broccoli, and cauliflower are some of my favorite additions, but I have a feeling that any vegetable you love would work well in this dish.
A topping of bubbly cheese makes this casserole-style dish extra comforting, but I’ll leave that option up to you!
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Baked Vegetable Marinara
Serves 2-4
Ingredients:
1 (3 lb) spaghetti squash
1 tablespoon coconut oil
1/2 yellow onion, chopped
1 clove garlic
2 cups chopped broccoli florets
1 zucchini, chopped
2 cups fresh spinach
1 1/2 cups marinara sauce*
salt and pepper
3 oz. goat cheddar, shredded (optional)
Directions:
Preheat the oven to 400F and line a baking sheet with a silpat or parchment paper. Slice the spaghetti squash in half lengthwise, scoop out the seeds, and place the halves cut-side-down on a large baking sheet. Bake until a fork can easily pierce the shell of the squash, about 45 to 60 minutes. (For detailed pictures, see this post.) Drag a fork through the cooked squash to create spaghetti-like strands, and set aside.
In a large skillet or dutch oven over medium heat, saute the onion and garlic in coconut oil for 5 minutes, until tender. Add the broccoli and zucchini, and a splash of water to help prevent sticking, then cover and allow the vegetables to cook until tender, about 10 to 15 minutes. Remove the lid and stir well, making sure that any added water has evaporated, and season with salt and pepper to taste. Stir in the cooked spaghetti squash strands, fresh spinach, and marinara sauce, and cook until the spinach has wilted and the marinara sauce is heated through.
You can serve these marinara coated vegetables as is, but for a truly comforting dish, I like to add a crisp and bubbly cheese topping. If your broiler is located at the top of your oven, you can simply sprinkle the cheese over the top of your large skillet and place it in the oven to broil for 2 to 3 minutes, until the cheese is lightly browned.
If your broiler is on the bottom of your oven, like mine is, you may want to divide the vegetable mixture into individual oven-safe dishes so that they more easily can fit under the broiler. Sprinkle each dish with cheese, then broil for 2 to 3 minutes until the top is melted and lightly golden. Serve warm.
Ingredients
- 1 (3 lb) spaghetti squash
- 1 tablespoon coconut oil
- 1/2 yellow onion , chopped
- 1 clove garlic
- 2 cups chopped broccoli florets
- 1 zucchini , chopped
- 2 cups fresh spinach
- 1 1/2 cups marinara sauce
- salt and pepper
- 3 oz . goat cheddar , shredded (optional)
Instructions
- Preheat the oven to 400F. Slice the spaghetti squash in half lengthwise, scoop out the seeds, and place the halves cut-side-down on a large baking sheet. Bake until a fork can easily pierce the shell of the squash, about 45 to 60 minutes. (For detailed pictures, see this post.)
- In a large skillet or dutch oven over medium heat, saute the onion and garlic in coconut oil for 5 minutes, until tender. Add the broccoli and zucchini, and a splash of water to help prevent sticking, then cover and allow the vegetables to cook until tender, about 10 to 15 minutes. Remove the lid and stir well, making sure that any added water has evaporated. Stir in the marinara sauce and spinach, and cook until the spinach has wilted and the marinara sauce is heated through.
- You can serve these marinara coated vegetables as is, but for a truly comforting dish, I like to add a crisp and bubbly cheese topping. If your broiler is located at the top of your oven, you can simply sprinkle the cheese over the top of your large skillet and place it in the oven to broil for 2 to 3 minutes, until the cheese is lightly browned.
- If your broiler is on the bottom of your oven, like mine is, you may want to divide the vegetable mixture into individual oven-safe dishes so that they more easily can fit under the broiler. Sprinkle each dish with cheese, then broil for 2 to 3 minutes until the top is melted and lightly golden. Serve warm.
Nutrition
Like I mentioned above, this dish is very adaptable– feel free to use any veggies or sauce that you like. Hope you enjoy!
*Note: When shopping for marinara sauce, look for a jar that has no added sugar and little to no added oil. I love Whole Food’s 365 Brand “Organic Pasta Sauce,” which has no added oil or sugar. Alternatively, you can always make your own to control exactly what goes in it!
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Reader Feedback: What’s your favorite comfort dish when the weather cools down?
Just made the baked vegetable marinara and loved it! such a wonderful dish that is hearty and healthy. Thank you for sharing!
Fabulous recipe. I added a little more sauce than called for and mozzarella. Swapped it up with rustic bread! Thanks.
We made this for dinner and loved it! Thank you for the recipe.
Absolutely delicious!
I plan to make it again this week!! thank you:)
This was so good, I made it two nights in a row. Even my 9 month old, who’s a bit of a picky eater, gobbled it up. (I diced up the veggies small and skipped the cheese on his portion.)
I actually made this with roasted acorn squash as the base, as I had a bunch of them on hand. I didn’t have spinach, so I used kale in it’s place. I also doubled the marinara sauce, as 1 1/2 cups wasn’t quite enough for my taste. All that being said — absolutely delicious meal. Thank you so much for the recipe.