If you’re searching for a vibrant, nourishing, and downright delicious way to enjoy your veggies, you have got to try this Cheesy Vegetarian Spaghetti Squash Casserole Recipe. It combines tender spaghetti squash strands with a creamy ricotta and spinach filling, all topped off with a golden melted mozzarella crust. This dish is a comforting, crowd-pleasing casserole that’s easy to prepare and packed with flavor, making it a perfect weeknight dinner or a delightful addition to your holiday table.
Ingredients You’ll Need
The magic of this Cheesy Vegetarian Spaghetti Squash Casserole Recipe lies in its simple, wholesome ingredients that come together to deliver that perfect blend of creamy, cheesy, and fresh textures. Each component plays a key role in building layers of flavor and vibrant color in every bite.
- 1 medium spaghetti squash: The star ingredient providing tender, noodle-like strands with a subtle sweetness.
- 1 tablespoon olive oil: For roasting the squash to a caramelized softness and enhancing flavor.
- Salt and pepper, to taste: Essential seasonings to bring out all the natural flavors.
- 1 cup ricotta cheese: Adds creamy richness and a smooth texture to the filling.
- 1 large egg white: Helps bind the ricotta filling into a perfectly set casserole layer.
- ½ cup freshly grated Parmesan cheese: Introduces a nutty, savory depth for extra cheesiness.
- 2 cups fresh spinach, chopped: Adds a fresh, earthy note and a vibrant green pop to the dish.
- 1 teaspoon Italian seasoning: A fragrant blend that brings Mediterranean warmth to the casserole.
- ½ teaspoon garlic powder: Infuses a subtle garlicky undertone without overpowering.
- 1 cup shredded mozzarella cheese: Melts to a gooey, golden finish that makes every bite irresistible.
- Fresh parsley, chopped (optional, for garnish): Adds a cheerful color contrast and bright herbal hint.
How to Make Cheesy Vegetarian Spaghetti Squash Casserole Recipe
Step 1: Roast the Spaghetti Squash
Start by preheating your oven to 400°F (200°C). Slice your medium spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the flesh with olive oil and season liberally with salt and pepper. Placing the squash cut-side down on a parchment-lined baking sheet ensures even roasting, yielding that soft texture you want for shredding into the wonderful spaghetti-like strands. Roast for about 40-45 minutes until tender and easily fork-separated.
Step 2: Prepare the Filling Mixture
Once your squash is cool enough to handle, use a fork to gently scrape the flesh into a large bowl. This creates those signature noodle strands that define this casserole. In the same bowl, add ricotta cheese, egg white, Parmesan cheese, chopped spinach, Italian seasoning, garlic powder, and a pinch of salt and pepper. Mix them until everything is beautifully combined. This filling is the creamy heart of the recipe, with spinach offering freshness and a burst of green.
Step 3: Assemble the Casserole
Grease a 9×13-inch baking dish to prevent sticking, then spread the shredded spaghetti squash evenly across the bottom. Next, layer the ricotta and spinach mixture on top, smoothing it out to create a consistent base. Finally, sprinkle the shredded mozzarella generously over the top. This tri-layer setup promises a delicious contrast between the tender squash, creamy filling, and melty cheese topping.
Step 4: Bake to Perfection
Lower your oven temperature to 350°F (175°C) and bake the casserole for 25-30 minutes. You’ll know it’s done when the mozzarella on top is beautifully melted and bubbling with golden spots. Let the dish rest for about 5 minutes after baking to firm up slightly, making it easier to slice and serve without losing that luscious texture.
How to Serve Cheesy Vegetarian Spaghetti Squash Casserole Recipe
Garnishes
Sprinkling freshly chopped parsley on top adds a vibrant green touch that brightens every bite. It also brings a mild herbal aroma that pairs perfectly with the rich cheeses and spinach. You can also add a few red pepper flakes if you like a hint of heat to balance the creaminess.
Side Dishes
This casserole is wonderful on its own, but it pairs beautifully with crisp salads, steamed vegetables, or even a simple crusty bread to soak up any leftover cheesy goodness. A light lemon vinaigrette salad adds a refreshing contrast that complements the richness perfectly.
Creative Ways to Present
For a fun twist, serve this this Cheesy Vegetarian Spaghetti Squash Casserole Recipe in individual ramekins for single-sized portions, making it perfect for dinner parties or meal prep. Alternatively, top with extra fresh herbs like basil or oregano before serving to add flair and fresh flavor notes.
Make Ahead and Storage
Storing Leftovers
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. This makes it a fantastic option for quick lunches or easy dinners on busy days without sacrificing flavor or texture.
Freezing
If you want to save it for longer, this casserole freezes beautifully. Wrap it tightly or transfer to a freezer-safe container. It can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through and the cheese is bubbly again, around 15-20 minutes. If you’re short on time, use the microwave on medium power, but the oven will help restore that freshly baked texture.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and squeeze out all excess moisture from the frozen spinach before mixing it into the filling to avoid sogginess.
Is this casserole gluten-free?
Yes, spaghetti squash is naturally gluten-free, and since this recipe uses no gluten-containing ingredients, it’s safe for a gluten-free diet.
Can I substitute the ricotta cheese with something else?
You can try cottage cheese or a plant-based ricotta alternative for a dairy-free twist, but the flavor and texture might vary slightly.
How can I make this recipe vegan?
To make it vegan, substitute ricotta and mozzarella with vegan cheese options and replace the egg white with a flax egg or vegan binder of your choice.
What other vegetables can I add to this casserole?
Feel free to include mushrooms, bell peppers, or zucchini to add more color and flavor, just sauté them before mixing into the filling to keep moisture in check.
Final Thoughts
This Cheesy Vegetarian Spaghetti Squash Casserole Recipe is the kind of dish that warms your heart and fills your tummy with comfort and joy. It’s simple enough for a weekday dinner but special enough to impress guests. Once you make it, it might just become your new favorite go-to veggie casserole. Give it a try and share the cheesy love with your family and friends!
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Cheesy Vegetarian Spaghetti Squash Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Cheesy Vegetarian Spaghetti Squash Casserole is a comforting and healthy dish featuring roasted spaghetti squash strands layered with a creamy ricotta and spinach mixture, topped with melted mozzarella and Parmesan cheeses. It’s a delicious low-carb alternative to traditional pasta casseroles, perfect for a wholesome family meal.
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- Salt and pepper, to taste
Ricotta Mixture
- 1 cup ricotta cheese
- 1 large egg white
- ½ cup freshly grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Topping
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven and Prepare Squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with olive oil and season with salt and pepper.
- Roast Squash: Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for 40-45 minutes, or until the flesh is tender and can be shredded into strands with a fork.
- Scrape Squash Flesh: Once cooled enough to handle, use a fork to scrape the flesh of the squash into spaghetti-like strands. Set aside.
- Mix Ricotta Filling: In a large bowl, combine the ricotta cheese, egg white, Parmesan cheese, chopped spinach, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.
- Assemble Casserole: In a greased 9×13-inch baking dish, spread the shredded spaghetti squash evenly at the bottom. Spread the ricotta-spinach mixture over the squash layer, then sprinkle the shredded mozzarella cheese evenly on top.
- Adjust Oven and Bake: Preheat your oven to 350°F (175°C) if needed. Bake the assembled casserole for 25-30 minutes, or until the cheese on top is melted and bubbly.
- Rest and Serve: Remove from the oven and let it rest for about 5 minutes before serving. Garnish with chopped fresh parsley if desired. Slice and enjoy!
Notes
- You can substitute the ricotta cheese with cottage cheese for a slightly different texture.
- Fresh spinach can be replaced with kale or Swiss chard for variation.
- For added protein, consider mixing in cooked mushrooms or beans.
- Use gluten-free ingredients if you want to make this dish gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
