Cheesy Spaghetti Squash Casserole
A comforting, lighter bake that layers spaghetti squash, pasta, and three kinds of cheese for a satisfying dish without the heaviness.
Ingredients
Main Ingredients
- 1 whole spaghetti squash Use firm, evenly shaped squash for even cooking.
- 2 cups cooked spaghetti or pasta Swap with gluten-free pasta for a gluten-free option.
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese Can swap half for provolone for a different flavor.
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce Drain extra sauce if a less saucy bake is preferred.
- 1 whole egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- fresh basil for garnish Adds a fresh touch before serving.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut side down on a baking sheet and roast for 30-40 minutes until tender.
Mixing
- In a large bowl, mix together the ricotta cheese, egg, garlic powder, Italian seasoning, salt, and pepper.
- Once the squash is cooked, scrape the insides with a fork to create spaghetti-like strands.
- Combine the spaghetti squash strands with cooked spaghetti or pasta and mix in the marinara sauce.
- Add the ricotta mixture to the pasta and squash, stirring to combine.
Baking
- Transfer the mixture to a greased baking dish and top with mozzarella and Parmesan cheese.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil before serving.
Notes
Cheesy Spaghetti Squash Casserole is best served hot, accompanied by a side salad or steamed greens. Store leftovers in an airtight container in the fridge for 3-4 days and reheat as needed.