Decadent Spaghetti Squash Pasta Bake
A creamy, cheesy, and satisfying bake that combines spaghetti squash with ricotta, mozzarella, and Parmesan cheese layered with marinara sauce. This low-carb alternative to traditional pasta is perfect for cozy family dinners and comes together in about 45 minutes to an hour.
Ingredients
- 1 large spaghetti squash
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce homemade or store-bought
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper to taste
- fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place it cut-side down on a baking sheet. Roast for about 30-40 minutes until the flesh is tender and can be easily shredded with a fork.
- In a bowl, mix the ricotta, half of the mozzarella, half of the Parmesan, garlic, oregano, basil, salt, and pepper. Stir everything together until well combined.
- Once the squash is cooked, scrape out the flesh and add it to the cheese mixture. Stir well to combine. Pour a layer of marinara sauce in the bottom of a baking dish, then add the spaghetti squash mixture on top.
- Pour the remaining marinara sauce over the top and sprinkle with the remaining mozzarella and Parmesan cheese.
- Place the dish in the oven and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh basil before serving.