Comforting three cheese spaghetti squash casserole with mushroom “Bolognese” sauce – an ultra pleasing gluten-free vegetarian meal.

Plus, this recipe can also be made in parts by roasting the squash and/or preparing the sauce ahead of time.

"I made the mushroom bolognese and it was delicious!. My son is a vegetarian but my husband & I are not. We all enjoyed the dish."

what our readers think

– olive oil – onion – baby bella mushrooms – garlic – rosemary – oregano – paprika – red pepper flakes – sea salt – tomatoes – fresh basil



Roast the spaghetti squash according to these instructions, or cook the spaghetti squash using your preferred method.

Prepare the mushroom bolognese sauce. In a large saute pan or pot, heat the olive oil over medium and add the chopped onion. Saute, stirring frequently, until onion his very fragrant and has softened, about 8 minutes.


Add the chopped mushrooms and garlic, and saute, stirring occasionally, until very fragrant, about 3 to 5 minutes. Add the garlic, rosemary, oregano, paprika, red pepper flakes, and sea salt and cook another 2 minutes.



Add the crushed tomatoes and bring sauce to a gentle boil. Reduce the heat to a simmer, cover, and cook 30 minutes (or longer to maximize flavor if desired).

Remove the cover and cook at a gentle boil for 10 minutes, until sauce is thick. Add the chopped basil, stir, and set sauce aside until ready to use.


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