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Cheesy Vegetarian Spaghetti Squash Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 76 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Total Time: 85 minutes
  • Yield: 8 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Cheesy Vegetarian Spaghetti Squash Casserole is a delicious and healthy comfort food option that features roasted spaghetti squash strands layered with a creamy ricotta-spinach mixture and topped with melted mozzarella cheese. Perfectly seasoned and baked to bubbly golden perfection, this casserole makes a satisfying meal suitable for vegetarians and those looking for a low-carb alternative to traditional pasta dishes.

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

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.
  2. Prepare the Squash: Slice the spaghetti squash in half lengthwise and remove all seeds. Drizzle the cut sides with olive oil and season with salt and pepper to enhance flavor.
  3. Roast the Squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 40-45 minutes until the flesh is tender and easily shredded with a fork.
  4. Scoop the Squash: Once slightly cooled, use a fork to scrape the roasted squash flesh to form spaghetti-like strands. Set aside for layering.
  5. Make the Ricotta Mixture: In a large bowl, combine ricotta cheese, egg white, Parmesan cheese, chopped spinach, Italian seasoning, garlic powder, salt, and pepper. Mix thoroughly until well blended.
  6. Assemble the Casserole: Grease a 9×13-inch baking dish. Spread the shredded spaghetti squash evenly across the bottom as the base layer.
  7. Add Ricotta Layer: Spread the prepared ricotta-spinach mixture evenly over the spaghetti squash layer.
  8. Top with Cheese: Sprinkle shredded mozzarella cheese evenly over the ricotta mixture for a cheesy topping.
  9. Adjust Oven Temperature: Lower the oven temperature to 350°F (175°C) in preparation for baking the assembled casserole.
  10. Bake the Casserole: Bake for 25-30 minutes until the cheese is fully melted, bubbly, and slightly golden on top.
  11. Rest and Serve: Remove the casserole from the oven and allow it to rest for 5 minutes before serving to let flavors settle.
  12. Garnish and Enjoy: Optionally garnish with freshly chopped parsley. Slice into portions and enjoy your cheesy, nutritious vegetarian casserole!

Notes

  • Spaghetti squash can be replaced with butternut squash or zucchini noodles for variation.
  • For a richer texture, use whole eggs instead of just egg whites.
  • Fresh spinach can be substituted with kale or Swiss chard if preferred.
  • To make this dish vegan, replace ricotta and mozzarella with plant-based cheese alternatives and omit the egg white.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.

Find it online: https://slsrecipes.com/cheesy-vegetarian-spaghetti-squash-casserole-recipe/