Spaghetti Squash Casserole

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Spaghetti Squash Casserole

With all of the flavors of a classic lasagna, this casserole is actually packed with vegetables thanks to a base of spaghetti squash. You can bake this in almost any dish, but I love to spread it out on a sheet pan and broil it so that there are tons of crispy bits around the edges and on the top.

Prep Time10

Cook Time45

Total Time55

Course: Main Dish

Keyword: healthyish, sheet pan recipe, spaghetti squash, squash, vegetarian, vegetarian casserole

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $8.00

Equipment

Half Sheet Pan

Ingredients

1 medium spaghetti squash (2 ½ to 3 pounds)
1 tablespoon olive oil
1 1/2 cups marinara sauce, plus extra for serving if you’d like
1 cup grated provolone or mozzarella cheese
1 cup whole milk ricotta cheese
1/2 cup grated parmesan cheese
black pepper
fresh basil leaves, for topping

Instructions

Preheat the oven to 400°F.
Spray a rimmed baking sheet with nonstick cooking spray or brush it with cooking oil.
Roast the squash in one of two ways. First, you can slice it in half through the flesh (not stem-to-stem). Place the squash cut-side down on a rimmed baking sheet and roast until tender, 25 to 30 minutes. OR, if you prefer not to mess with slicing through the raw squash and have a bit more time, just pierce the whole squash 10 times all over with a fork. Place it on a rimmed baking sheet and roast the entire squash until tender, 50 to 60 minutes.
Let the squash cool until you can safely handle it. While the squash cools, carefully move an oven rack so that it is about 8 inches below the heat source. Turn on the oven’s broiler.
If not sliced, slice the squash in half through the peel (not stem-to-stem). Scrape out and discard the seeds (or roast them separately like you would pumpkin seeds). Use a fork to scrape out the strands of squash. Combine them with marinara and provolone or mozzarella cheese.
Spread the squash out in a thin layer on the prepared baking sheet. Use a spoon to scoop and drop ricotta cheese all over the surface of the squash in roughly 1 tablespoon portions. Scatter the parmesan cheese over the entire dish.
Broil the squash until crisp and golden in places all over the top and sides, 6 to 8 minutes (keep a close eye on it since the intensity of broilers can vary).
Top the casserole with black pepper and fresh basil leaves. Slice into squares and serve warm, with warm marinara on the side if you’d like it a bit more saucy.

Nutrition