This spaghetti squash casserole is a fun twist on traditional pasta. With tender squash mixed in a cheesy, flavorful dish, it feels heartwarming and satisfying without the carbs!
Trust me, once you try it, you’ll be back for seconds. Plus, it’s a great way to sneak in veggies without anyone noticing. Who can resist cheesy goodness? 😄
I love making this casserole ahead of time. It’s easy to bake and reheat, making weeknight dinners a breeze. Warm it up and enjoy a cozy meal! Perfect for sharing, too!
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish! When cooked, it separates into spaghetti-like strands. If you can’t find spaghetti squash, you can use zucchini or even cauliflower for a different texture, but the flavor won’t be quite the same.
Olive Oil: It adds richness to the dish. You can substitute it with avocado oil or melted butter if you prefer. Both work well for sautéing and roasting!
Cherry Tomatoes: These add freshness and juiciness. If they’re out of season, use canned diced tomatoes or substitute with chopped bell peppers for a different flavor.
Cheeses: Ricotta offers creaminess, while mozzarella provides that melty goodness. For a lower-fat option, consider cottage cheese instead of ricotta, but the flavor and creaminess will differ slightly. Vegan cheese can also be used for a dairy-free version.
Why Is Proper Roasting of Spaghetti Squash Important?
Roasting the spaghetti squash correctly ensures it’s tender and flavorful. Here’s how to get it right:
- Preheat the oven well before cooking; this helps in even roasting.
- Cut the squash in half carefully to get nice, even halves.
- Roasting it cut-side down keeps the moisture inside, helping it cook tenderly.
- Check for doneness by easily scraping the insides with a fork. This is key to creating those perfect strands!
Taking these steps will ensure your casserole has the right texture and flavor to shine!
How to Make Spaghetti Squash Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 medium spaghetti squash (about 3-4 pounds)
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This spaghetti squash casserole requires about 10 minutes for prep and 60 minutes for cooking. You’ll spend around 40 minutes roasting the squash, followed by about 20 additional minutes baking the assembled casserole. So total, plan for about 70 minutes from start to finish!
Step-by-Step Instructions:
1. Roast the Spaghetti Squash:
Start by preheating your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out any seeds. Drizzle the insides with 1 tablespoon of olive oil, and sprinkle a bit of salt and pepper. Place the squash halves cut-side down on a baking sheet and roast in the oven for about 40 minutes, or until the flesh is tender and can be easily shredded with a fork.
2. Prepare the Veggie Mixture:
While the squash is roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the finely diced onion and sauté until it’s soft and translucent, about 5 minutes. Next, add the minced garlic, halved cherry tomatoes, dried Italian herbs, salt, and black pepper. Cook for another 3-4 minutes until the tomatoes start to soften.
3. Combine Everything:
Once the spaghetti squash is roasted, let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands and transfer these to a large mixing bowl. Add the vegetable mixture to the bowl, stirring everything together. Then, fold in the ricotta cheese and half of the mozzarella cheese, making sure it’s evenly mixed.
4. Assemble and Bake:
Grease a baking dish and transfer the mixture into it, spreading it out evenly. Top the casserole with the remaining mozzarella and the Parmesan cheese. Bake the casserole in the preheated oven for about 20 minutes, or until the cheese is melted and golden brown.
5. Serve and Enjoy:
Once baked, remove the casserole from the oven and allow it to cool for a few minutes. To finish, sprinkle fresh chopped parsley on top for a lovely garnish. Now it’s ready to serve! Enjoy your comforting, cheesy spaghetti squash casserole!
Can I Use a Different Type of Squash?
Yes! While spaghetti squash is the best choice for its noodle-like texture, you can substitute it with zucchini or butternut squash. Just note that the texture and flavor will vary a bit.
Can I Make This Dish Vegetarian?
This recipe is already vegetarian! If you want to add more protein, consider incorporating cooked lentils or chickpeas for a nutritious boost.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if it looks dry.
Can I Freeze This Casserole?
Absolutely! Let the casserole cool completely and then freeze it in an airtight container. It can last for up to 3 months. Thaw it overnight in the fridge before reheating for best results.
