Decadent Spaghetti Squash Pasta Bake
This dish elevates spaghetti squash by layering it with creamy ricotta cheese, savory marinara sauce, and melted mozzarella and Parmesan cheese for a light yet satisfying low-carb comfort meal that the whole family will love.
Ingredients
- 1 medium spaghetti squash
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- fresh basil for garnish, optional
Instructions
- Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle a little olive oil, season with salt and pepper, and roast in the oven for about 25-30 minutes, face down on a baking sheet until tender.
- Mix the Filling: In a bowl, combine ricotta cheese, 1 cup of mozzarella cheese, garlic powder, Italian seasoning, and a pinch of salt and pepper. Mix until well combined.
- Combine and Layer: Once the spaghetti squash is roasted and cool enough to handle, use a fork to scrape the flesh into strands. In a baking dish, layer half of the marinara sauce, followed by the spaghetti squash strands, and then the ricotta mixture. Spread the remaining marinara on top and finish with the rest of the shredded mozzarella and Parmesan cheese.
- Bake Until Golden: Bake the dish in the preheated oven for about 15-20 minutes, or until the cheese is bubbly and golden brown.
- Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil before serving!