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Spaghetti Squash Zucchini Bake

recipes vegetables & sides Jan 21, 2020
Usually, I just roast my veggies with salt and seasoning and call it a day. But last weekend I wanted to switch things up and decided to make a veggie casserole. I basically just threw all the ingredients in a bowl and baked it like a casserole. It was delicious! 
Prep Time:
30 mins
 Cook Time:
20 mins 
Total Time
50 mins

Makes 10 Servings


  • 1 large spaghetti squash (~10 cups)
  • 4 large zucchini, cut into small pieces (~25 ounces)
  • 1 medium red onion, sliced (~10 ounces)
  • 6 garlic cloves, chopped
  • 14.5 oz. can crushed tomatoes
  • 6 tablespoons Italian Seasoning
  • 1 teaspoon sea salt (I always use Redmond Real Salt)
  • 3 ounces parmesan cheese, thinly sliced or shredded
  • Everything But the Bagel Seasoning (optional, I put it on everything haha)


  1. Preheat oven to 400°F.
  2. Cut the spaghetti squash in half, scoop out the seeds, and place face down on a lined baking sheet. Cook for 30 minutes or until flesh is soft. Let cool.
  3. Meanwhile, prep the zucchini, onion, and garlic and add to a large bowl.
  4. Then add crushed tomatoes, Italian seasoning, and cooked spaghetti squash.
  5. Mix everything until well combined (you may have to use your hands) and then transfer to a large casserole dish.
  6. Top with parmesan cheese and Everything but the bagel seasoning (weird, I know...but it was good!) and bake for 20 to 25 minutes or until zucchini is soft. Enjoy!

Nutrition Per Serving (1/10 of casserole): Calories 123; Total Fat 3g; Protein 6g; Total Carbs 18g; Fiber 6g; Net Carbs 12g

Picture Credit: Amanda Vuu from

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