If you're searching for a hearty, guilt-free dish that will have your taste buds dancing, look no further than this Baked Spaghetti Squash Casserole! This Italian-inspired recipe brings together the comforting flavors of marinara, creamy ricotta, and gooey mozzarella, all while keeping it light and healthy. Perfect for a family dinner or meal prep, this dish not only satisfies your cravings but also packs in the nutrition. Get ready to impress your friends and family with a dish that’s as delicious as it is simple to prepare. Dive into this recipe and discover how to turn a humble squash into a culinary masterpiece that will keep everyone coming back for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 medium spaghetti squash
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- 1 tsp Italian seasoning
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the spaghetti squash cooks evenly and becomes tender.
- Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and stringy insides using a spoon. Be cautious while handling the knife and the squash.
- Place the halved spaghetti squash cut-side down on a baking sheet lined with parchment paper or aluminum foil. This will help with cleanup and prevent sticking.
- Bake the spaghetti squash in the preheated oven for about 30-35 minutes, or until the flesh is tender and easily pierced with a fork. Once done, remove from the oven and let it cool slightly.
- While the squash is baking, prepare the casserole filling. In a mixing bowl, combine the ricotta cheese, egg, Italian seasoning, salt, and pepper. Mix until well combined and creamy.
- Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Transfer the strands to a large mixing bowl.
- Add the marinara sauce to the bowl with the spaghetti squash strands. Stir well to combine, ensuring the sauce evenly coats the squash.
- In a greased 9x13-inch baking dish, spread half of the spaghetti squash mixture evenly across the bottom. Then, spread the ricotta mixture over the top.
- Layer the remaining spaghetti squash mixture on top of the ricotta layer, spreading it out evenly.
- Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the casserole.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This will help melt the cheese and heat the casserole through.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the casserole from the oven and let it cool for about 5 minutes before serving. This will allow the layers to set slightly and make it easier to cut into portions.
- Serve warm and enjoy your delicious baked spaghetti squash casserole!
Tips
- Choose the Right Squash: Select a medium-sized spaghetti squash that feels heavy for its size. This ensures you get the most flesh and flavor out of your dish.
- Cut with Care: When slicing the spaghetti squash, use a sharp knife and take your time. If it's too tough to cut, you can microwave it for a few minutes to soften it slightly before cutting.
- Bake it Right: Make sure to place the squash cut-side down on the baking sheet to help it steam and cook evenly. This will give you tender strands that are perfect for the casserole.
- Mix it Up: Feel free to customize the filling! Add sautéed vegetables like spinach or mushrooms for extra flavor and nutrition, or swap in different cheeses to suit your taste.
- Rest Before Serving: Allow the casserole to cool for about 5 minutes after baking. This helps the layers set, making it easier to slice and serve.
- Make it Ahead: This casserole can be assembled in advance and stored in the refrigerator for up to a day. Just pop it in the oven when you're ready to enjoy a comforting meal!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 15g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 65mg
