Imagine a dish that's so incredibly delicious, so satisfyingly cheesy, and surprisingly healthy that it'll become your new go-to comfort meal. This Cheesy Vegetarian Spaghetti Squash Casserole is about to revolutionize your dinner routine, proving that healthy eating can be absolutely irresistible. Packed with flavor, nutrition, and a creamy cheese blend that will make your taste buds dance, this recipe is perfect for anyone looking to enjoy a guilt-free, mouthwatering meal that feels like pure indulgence.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 spaghetti squash
- 1 cup ricotta cheese
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and inner pulp with a spoon.
- Drizzle the cut sides of the squash with olive oil and season with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet.
- Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
- Remove the squash from the oven and let it cool for 10 minutes. Reduce oven temperature to 375°F (190°C).
- Using a fork, gently scrape the squash flesh to create spaghetti-like strands. Transfer the strands to a large mixing bowl.
- In the bowl, mix the spaghetti squash strands with ricotta cheese, Italian seasoning, salt, and pepper until well combined.
- Grease a 9x13 inch baking dish. Spread the squash mixture evenly in the dish.
- Pour marinara sauce over the squash mixture, spreading it evenly.
- Sprinkle shredded mozzarella cheese and grated Parmesan cheese over the top.
- Bake in the oven for 20-25 minutes, or until the cheese is melted and slightly golden brown.
- Remove from oven and let the casserole rest for 5-10 minutes before serving.
- Garnish with fresh basil or parsley if desired, and serve hot.
Tips
- Choose a fresh, firm spaghetti squash with a vibrant yellow color for the best texture and flavor.
- When roasting the squash, place it cut-side down to help it cook evenly and prevent drying out.
- Don't rush the cooling process after roasting - letting the squash rest helps it create those perfect spaghetti-like strands.
- For extra flavor, consider adding garlic powder or red pepper flakes to the ricotta mixture.
- Use high-quality marinara sauce for the best overall taste - homemade or premium store-bought works best.
- If you want a crispier top, broil the casserole for 2-3 minutes at the end of baking.
- For a dairy-free version, substitute the cheeses with nutritional yeast and dairy-free alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 15g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
