Description
This Cheesy Vegetarian Spaghetti Squash Casserole is a delicious and healthy twist on traditional pasta dishes. Featuring tender roasted spaghetti squash strands layered with a flavorful mixture of ricotta, spinach, and Parmesan cheese, then topped with melted mozzarella, this casserole is a comforting and wholesome meal perfect for vegetarians and anyone seeking a low-carb alternative to pasta.
Ingredients
Scale
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
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.
- Prepare the squash: Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper to enhance flavor.
- Roast the squash: Place the squash halves cut-side down on a parchment-lined baking sheet. Roast in the oven for 40-45 minutes until the flesh is tender and can be easily shredded with a fork.
- Shred the squash: Let the roasted squash cool slightly, then use a fork to scrape the flesh into spaghetti-like strands. Set aside for layering.
- Mix the ricotta filling: In a large bowl, combine ricotta cheese, egg white, Parmesan cheese, chopped spinach, Italian seasoning, garlic powder, salt, and pepper. Stir well until all ingredients are fully incorporated.
- Assemble the casserole: Lightly grease a 9×13-inch baking dish. Spread the shredded spaghetti squash evenly as the bottom layer in the dish.
- Add the ricotta mixture: Evenly spread the ricotta-spinach filling over the layer of spaghetti squash.
- Top with cheese: Sprinkle shredded mozzarella cheese evenly over the ricotta mixture to create a cheesy topping.
- Adjust oven temperature: Reduce the oven temperature to 350°F (175°C) for baking the assembled casserole.
- Bake the casserole: Place the casserole in the oven and bake for 25-30 minutes until the cheese is melted, bubbly, and lightly golden.
- Rest before serving: Remove the casserole from the oven and let it rest for about 5 minutes to set.
- Garnish and serve: Optionally sprinkle chopped fresh parsley on top for a fresh flavor and vibrant presentation, then slice and enjoy your delicious vegetarian casserole!
Notes
- You can substitute fresh spinach with kale or Swiss chard for a variation in greens.
- For a vegan version, use plant-based ricotta and mozzarella alternatives and skip the egg white.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- If spaghetti squash is unavailable, you can use cooked zucchini noodles, though the texture will differ.
- Adding crushed red pepper flakes can provide a spicy kick if desired.
