This comforting Spaghetti Squash Casserole transforms simple ingredients into a savory, satisfying meal perfect for weeknight dinners. The dish features tender spaghetti squash strands mixed with a rich blend of ricotta cheese, sautéed onions, garlic, and fresh mushrooms. Topped with melted mozzarella and a sprinkle of Parmesan, it offers a delightful balance of textures and flavors. The herbs, including basil, oregano, and thyme, add a fragrant Italian touch that elevates the humble squash. Whether you’re looking for a lighter alternative to traditional pasta or just want to use up seasonal vegetables, this casserole is a versatile choice. ItâÂÂs easy to prepare, requires minimal active cooking time, and delivers a warm, home-style taste that the whole family will enjoy. Serve it as a main course or alongside a simple green salad for a complete dinner.
Spaghetti Squah Casserole
Description
This comforting Spaghetti Squash Casserole transforms simple ingredients into a savory, satisfying meal perfect for weeknight dinners. The dish features tender spaghetti squash strands mixed with a rich blend of ricotta cheese, sautéed onions, garlic, and fresh mushrooms. Topped with melted mozzarella and a sprinkle of Parmesan, it offers a delightful balance of textures and flavors. The herbs, including basil, oregano, and thyme, add a fragrant Italian touch that elevates the humble squash. Whether you're looking for a lighter alternative to traditional pasta or just want to use up seasonal vegetables, this casserole is a versatile choice. ItâÂÂs easy to prepare, requires minimal active cooking time, and delivers a warm, home-style taste that the whole family will enjoy. Serve it as a main course or alongside a simple green salad for a complete dinner.Ingredients
Directions
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Preheat oven to 375ðF (190ðC).
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Slice the spaghetti squash in half lengthwise and scoop out the seeds.
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Place the squash halves cut-side down in a baking dish. Add 1 cup of water to the dish.
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Cover tightly with foil and bake for 20-30 minutes, or until the flesh is easily pierced with a fork.
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Meanwhile, melt butter in a large skillet over medium heat.
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Add chopped onion, minced garlic, sliced mushrooms, dried basil, oregano, thyme, salt, and pepper.
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Sauté until the onions are transparent and mushrooms are tender, about 5-7 minutes.
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Add diced fresh tomatoes to the skillet and cook until most of the liquid has evaporated. Set aside.
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Remove the squash from the oven and let it cool slightly. Scoop out the flesh, using a fork to separate it into spaghetti-like strands.
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In a large bowl, combine the squash strands, the tomato-vegetable mixture, ricotta cheese (or cottage cheese), mozzarella cheese, and parsley.
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Pour the mixture into a greased 2-quart casserole dish.
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Sprinkle grated Parmesan cheese and dry bread crumbs over the top.
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Bake uncovered at 375ðF (190ðC) for 40 minutes, or until heated through and the top is golden brown.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 32.8kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.2mg1%
- Total Carbohydrate 6.2g3%
- Dietary Fiber 0.5g2%
- Sugars 0.1g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, substitute butter with olive oil and use vegan ricotta and mozzarella alternatives.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warm.
If you prefer a crispier topping, broil the casserole for the last 2-3 minutes of baking, watching closely to prevent burning.
You can add other vegetables like spinach or zucchini to the skillet mixture for extra nutrition.
