Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spaghetti Squash Casserole – A Comforting and Healthy Delight

  • Author: Nora Sinclair
  • Total Time: 1 hour
  • Yield: 6 servings

Description

A delicious, comforting, and healthier alternative to traditional baked pasta dishes. This spaghetti squash casserole is packed with flavor, featuring roasted spaghetti squash, rich tomato sauce, and gooey melted cheese. It’s a perfect gluten-free and low-carb meal that’s easy to make and customizable with added protein or vegetables.

Ingredients

For the Spaghetti Squash:

1 large spaghetti squash (about 3–4 lbs)

1 tablespoon olive oil

Salt and black pepper, to taste

For the Sauce:

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

1 pound ground turkey, chicken, or Italian sausage (optional)

1 (24-ounce) jar of marinara or tomato sauce

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (optional)

Salt and black pepper, to taste

For the Casserole:

1 cup ricotta cheese or cottage cheese

½ cup grated Parmesan cheese

2 cups shredded mozzarella cheese

¼ cup chopped fresh basil or parsley (for garnish)

Instructions

  1. Roast the Spaghetti Squash:
    • Preheat the oven to 400°F (200°C).
    • Cut the spaghetti squash in half lengthwise and scoop out the seeds.
    • Brush the inside with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
    • Roast for 35–40 minutes or until fork-tender. Let it cool slightly, then use a fork to scrape the squash into spaghetti-like strands.
  2. Prepare the Sauce:
    • Heat 1 tablespoon olive oil in a skillet over medium heat.
    • Add the onion and cook for 3–4 minutes, then stir in garlic for another 30 seconds.
    • If using, add ground meat and cook until browned.
    • Stir in marinara sauce, oregano, basil, red pepper flakes, salt, and pepper. Simmer for 5–7 minutes.
  3. Mix and Assemble:
    • In a large bowl, combine the spaghetti squash strands with the sauce. Stir well.
    • Add ricotta (or cottage cheese) and grated Parmesan, mixing until fully combined.
    • Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
  4. Bake the Casserole:
    • Preheat the oven to 375°F (190°C).
    • Sprinkle the top with shredded mozzarella cheese.
    • Bake for 20–25 minutes, or until the cheese is melted and bubbly.
  5. Broil for a Golden Crust:
    • Set the oven to broil and cook for 2–3 minutes until the cheese is golden brown. Watch carefully to avoid burning.
  6. Garnish and Serve:
    • Let the casserole rest for 5 minutes before serving.
    • Sprinkle with fresh basil or parsley and enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish

SAVE THIS RECIPE ON PINTEREST

Find it online: https://noranosh.com/spaghetti-squash-casserole-a-comforting-and-healthy-delight/