Why You’ll Love This Recipe

Healthy Alternative: Spaghetti squash serves as a nutritious substitute for pasta, reducing carbohydrates and increasing vegetable intake.
Cheesy Goodness: A combination of ricotta, Parmesan, and mozzarella cheeses creates a rich and creamy texture that binds the casserole together.
Packed with Veggies: Fresh spinach adds color and nutrients, balancing the richness of the cheese.
Versatile: This dish can be enjoyed as a main course or a side, and it’s suitable for various dietary preferences.

Ingredients

For the Spaghetti Squash:
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Casserole Filling:
- 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
For the Topping:
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Spaghetti Squash:
- Roast the Squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for 40-45 minutes, or until the flesh is tender and can be shredded into strands with a fork.
- Shred the Squash: Once cooled enough to handle, use a fork to scrape the flesh of the squash into spaghetti-like strands. Set aside.
Prepare the Casserole Filling:
- In a large bowl, combine the ricotta cheese, egg white, Parmesan cheese, chopped spinach, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.
Assemble the Casserole:
- In a greased 9×13-inch baking dish, spread the shredded spaghetti squash evenly at the bottom.
- Spread the ricotta-spinach mixture over the squash layer.
- Sprinkle the shredded mozzarella cheese evenly on top.
Bake:
- Preheat your oven to 350°F (175°C).
- Bake the assembled casserole for 25-30 minutes, or until the cheese on top is melted and bubbly.
Serve:
- Remove from the oven and let it rest for about 5 minutes before serving. Garnish with chopped fresh parsley if desired. Slice and enjoy!

Servings and Timing

Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 65-75 minutes (including roasting and baking)
Total Time: Approximately 1 hour 30 minutes

Variations

Add Protein: Incorporate cooked chicken, turkey, or plant-based proteins like tofu for added substance.
Vegan Option: Use vegan ricotta, egg substitutes, and dairy-free cheeses to make the casserole vegan-friendly.
Spice It Up: Add red pepper flakes or diced jalapeños to the filling for a spicy kick.

Storage/Reheating

Storage: Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat individual portions in the microwave or warm the entire casserole in the oven at 350°F (175°C) until heated through.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Ensure it’s thawed and excess moisture is squeezed out before adding to the mixture.

Is this casserole gluten-free?

Yes, spaghetti squash is naturally gluten-free, making this casserole a suitable option for those avoiding gluten.

Can I prepare this dish ahead of time?

Absolutely. You can assemble the casserole a day ahead, refrigerate, and bake it when ready to serve.

Conclusion

This Cheesy Vegetarian Spaghetti Squash Casserole is a wholesome and flavorful dish that brings together the goodness of vegetables and the comfort of cheesy indulgence. It’s perfect for family dinners, meal prepping, or impressing guests with a nutritious yet delicious meal.