Spaghetti Squash Casserole
A creamy and cheesy casserole made with roasted spaghetti squash, perfect for a comforting family dinner.
Ingredients
Main Ingredients
- 1 medium spaghetti squash Choose one that feels heavy for its size.
- 1 cup marinara sauce
- 1.5 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon Italian seasoning Adjust based on preference.
- to taste salt and pepper Use as preferred.
- for garnish Fresh basil or parsley
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the inner sides with olive oil and season with salt and pepper. Place both halves cut-side down on a baking sheet. Roast for about 30-40 minutes or until the flesh is tender.
Filling Preparation
- In a large mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix until well combined.
Combining Ingredients
- Once the squash is done roasting, let it cool for a few minutes. Then, using a fork, scrape the flesh to create 'spaghetti' strands.
- Mix the shredded squash with the cheese mixture, ensuring everything is evenly coated. Add the marinara sauce and stir to combine.
Baking
- Pour the spaghetti squash mixture into a greased 9×13-inch casserole dish. Top with the remaining mozzarella cheese.
- Return the casserole to the oven and bake for an additional 20-25 minutes, or until bubbly and golden on top.
Serving
- Allow to cool for a few minutes before serving. Garnish with fresh basil or parsley.
Notes
Choose the right squash that feels heavy for its size. You can swap out cheeses, and adjust seasoning as per taste. Store leftovers in an airtight container for up to 3-4 days or freeze up to 3 months.