Baked Spaghetti Squash Casserole
Indulge in the comforting flavors of this Baked Spaghetti Squash Casserole, a wholesome, low-carb twist on classic pasta bakes. Roasted spaghetti squash is transformed into tender, golden strands that soak up a creamy ricotta and marinara sauce blend, perfectly seasoned with garlic powder and Italian herbs. Topped with a gooey layer of melted mozzarella and a sprinkle of Parmesan, this casserole bakes to bubbly perfection in just 20 minutes. Perfect for weeknight dinners or meal prep, this gluten-free dish is as nutritious as it is delicious. Garnish with fresh basil for a burst of flavor and serve warm for a satisfying, family-friendly meal that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 1 large (about 3 pounds) Spaghetti squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups Marinara sauce
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1.5 cups Mozzarella cheese, shredded
- 0.5 teaspoons Garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons Fresh basil, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
Slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Drizzle the cut sides of the squash with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Place the halves cut-side down on the prepared baking sheet.
Roast the squash in the oven for 40-50 minutes, or until the flesh is tender and easily shredded with a fork. Remove from the oven and let cool slightly.
While the squash is roasting, in a large mixing bowl, combine the marinara sauce, ricotta cheese, Parmesan cheese, garlic powder, Italian seasoning, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Mix until evenly combined.
Shred the cooled spaghetti squash into strands using a fork, discarding the outer shell. Add the squash strands to the sauce mixture and toss until fully coated.
Lightly grease a 9x13-inch baking dish with the remaining 1 tablespoon of olive oil. Spread the squash mixture evenly in the dish.
Sprinkle the shredded mozzarella cheese evenly over the top of the squash mixture.
Bake the casserole in the preheated oven at 400°F (200°C) for 20 minutes, or until the cheese is melted, bubbly, and slightly golden brown on top.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped fresh basil, if desired.
Serve warm and enjoy this comforting, delicious Baked Spaghetti Squash Casserole!
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 6139 mg | 267% | |
| Total Carbohydrate | 123.1 g | 45% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 46.6 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2569 mg | 198% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1943 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
