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
Scale
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.
