Spaghetti Squash Casserole

The perfect fall dish! Packed with vitamins, minerals and flavor!

INGREDIENTS:

1 LARGE SPAGHETTI SQUASH
1 YELLOW BELL PEPPER, CHOPPED
1 ZUCCHINI, CHOPPED
2 CLOVES GARLIC, FINELY CHOPPED
2 TBSP OLIVE OIL
1 CUP MARINARA (USE A THICKER CONSISTENCY)
1 1/2 CUPS SHREDDED MOZZARELLA
2 TSP ITALIAN SEASONING
SALT & PEPPER TO TASTE

DIRECTIONS:

STEP 1:

Slice spaghetti squash in half lengthwise. Scoop out seeds, spray with olive oil and place cut side down.

STEP 2:

Bake at 400 for 30-40 minutes. Scrape out like spaghetti using a fork.

STEP 3:

While spaghetti squash is baking, place 1 TBSP olive oil and garlic in pan, cook for 2-3 minutes.

STEP 4:
Add bell pepper and zucchini, cook for 4-5 minutes over medium heat. Add marinara sauce, Italian seasoning and salt/pepper.

STEP 5:
Spray a baking dish with cooking spray (or olive oil). Layer spaghetti squash, then marinara mix, then cheese, repeat. Bake at 350 for 25-30 minutes.

Servings: 4
Nutrition per Serving: Calories 111, Total Fat 10g, Carbs 8g, Protein 2g, Fiber 2g, Sugars 4g

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Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).

But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.

This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.

Learn more about Lindsay →

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