Eightyrecipes
Spaghetti Squash Casserole
Roasted spaghetti squash strands baked with garlicky marinara, creamy ricotta, mozzarella and Parmesan until bubbling and golden.
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 small onion diced
- 3 cloves garlic minced
- 2 cups marinara sauce (480ml)
- 1 1/2 cups shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese plus a sprinkle for the top
- 1 cup ricotta cheese
- 1 large egg optional, helps bind
- 1 cup cooked ground beef or turkey optional
Instructions
- Heat the oven to 400°F (200°C). Halve the squash lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt, pepper and the garlic powder, and set cut side down on a baking sheet. Roast for 35 to 45 minutes, until tender. Cool slightly, then pull the flesh into strands with a fork.
- Soften the onion in a little olive oil in a skillet, then add the garlic and cook for 1 minute. Stir in the marinara, Italian seasoning and any remaining salt and pepper, and simmer for a few minutes.
- In a large bowl, toss the squash strands with the marinara mixture. Stir in the ricotta, half of the mozzarella, the Parmesan and the egg, if using. Add the cooked meat if you like.
- Spread the mixture in a greased 9x13 baking dish. Top with the rest of the mozzarella and a sprinkle of Parmesan. Bake at 375°F (190°C) for 20 to 25 minutes, until bubbling and golden. Rest for 10 minutes before serving.
Notes
Nutrition values are an estimate. The egg and the cooked meat are both optional. Drain the shredded squash in a colander for 10 minutes if it looks wet, so the filling does not turn watery. The squash can be roasted and shredded up to 3 days ahead.
Nutrition
Nutrition is an estimate, calculated automatically.
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