Description
This Cheesy Spaghetti Squash Casserole transforms roasted squash into a creamy, cheesy comfort dish that’s lighter and low-carb. With a blend of mozzarella, ricotta, and Parmesan, it’s rich yet wholesome, easy to customize, and perfect for both weeknight dinners and gatherings.
Ingredients
- 1 medium spaghetti squash (about 2 to 3 pounds)
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup marinara sauce (optional)
- Fresh parsley, chopped (optional)
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise, scoop out seeds.
- Place squash halves cut-side down on a baking sheet. Roast for 30–35 minutes until tender.
- Cool slightly, then use a fork to scrape squash into strands. Transfer to a mixing bowl.
- Add mozzarella, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix well.
- Grease a 9×13-inch baking dish. Spread a layer of marinara sauce if using.
- Spread squash mixture evenly into the dish. Top with additional mozzarella and Parmesan.
- Bake for 15–20 minutes until cheese is melted and golden. Let cool slightly.
- Garnish with parsley if desired and serve warm.
Notes
- Add cooked ground meat or sautéed vegetables for variety.
- Switch up cheeses for different flavors.
- Use pesto or Alfredo instead of marinara for a twist.
- Adjust baking time if doubling the recipe.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 70mg
