Wild Mushroom Heirloom Tomato Spaghetti Squash Casserole


Wild Mushroom, Heirloom Tomato, Spaghetti Squash Casserole


1 medium spaghetti squash, cooked (recipe follows)

Olive Oil

Heirloom tomato sauce (recipe follows) or your favorite homemade or bottled sauce

Wild mushrooms, (recipe follows)

1 small diced zucchini (optional)

¼ – ½ C Pecorino Romano grated cheese

1/4 C Sheep or goat feta, crumbled

1/2 C Goat mozzarella, shredded

Step 1: Preparing spaghetti squash:


Preheat oven to 400 degrees

Line a baking pan with parchment paper

Place cut halves of the spaghetti squash face down on parchment paper

Bake for 45 minutes or it’s soft when pierced with a fork

Once cooled use the fork to scrap out the squash shreds into 9 x 13 baking dish.

Set aside.




Step 2: Making the Heirloom tomato sauce

1 Lb. heirloom tomatoes, cherry, or large odd looking shapes and sizes. When washed cleaned and rough chopped, measures 2 Cups.

3 cloves fresh garlic, minced

2-3 Tbl. Olive oil

1 Tbl. Balsamic vinegar

1 tsp. Celtic Sea salt

1/4 C + 2 Tbl. basil leaves, minced (reserve 2 Tbl for garnish)

½ tsp. Italian Blend seasonings (optional)

2 Tbl. unsalted butter (optional) but adds a yummy creaminess.


In a pre-heated skillet, OR on a parchment lined baking sheet, add olive oil, tomatoes and salt. Once tomatoes have started to soften, or if using the oven method, (roast tomatoes for 15 minutes in a 350-degree oven for a “roasted” flavor), add tomatoes to skillet with garlic, Italian seasonings, balsamic, and salt. Bring to a boil and then turn down heat to a simmer. Let simmer for 10-15 minutes. Add butter and cook for another 5 minutes. Taste and adjust seasonings. Stir in the basil leaves, and add to 9 x 13 baking dish with cooked spaghetti squash.



Step 3: Preparing the wild mushrooms


6-8 Shiitake mushrooms, diced

1-3 King trumpet mushroom, diced

1 Maitake mushroom, diced

Add other mushrooms you enjoy, there’s no limit! Chanterelle, Enogi, crimini…

Add diced zucchini (if using)

2 garlic cloves, minced (optional)

Olive oil for sautéing

½ tsp. Celtic Sea salt

Fresh minced garlic


In a heated skillet, add: 2-3 Tbl. Olive oil, diced or chopped mushrooms, and 2-4 minced garlic cloves. Sauté mushrooms until soft and nicely browned. If using zucchini, add to mushrooms. Cook until soft. Add all vegetables to 9 x 13 baking dish with cooked spaghetti squash and heirloom tomato sauce.

Step 4: Putting the casserole together.

Mix all ingredients together using a fork in your 9 x 13 baking dish.

Sprinkle casserole with goat or sheep feta, mozzarella cheese. and Pecorino Romano

Sprinkle top with remaining slivered or minced fresh basil leaves or shakes of dried Italian Herbs.

In preheated 350-degree oven, bake casserole for 30 minutes uncovered until hot and bubbly.

Serve with a crusty garlicky Gluten Free baguette, and a lovely green salad.






Peggy and Megan Curry are a mother-daughter duo that embraces the art of healthy cooking, helping people discover their own healthy lifestyle through delicious food and conscious choices.

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We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.


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