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Cheesy Vegetarian Spaghetti Squash Casserole

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  • Author: Chef Sara
  • Total Time: Approximately 1 hour 30 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Cheesy Vegetarian Spaghetti Squash Casserole is a delicious, low-carb alternative to traditional pasta casseroles. Featuring roasted spaghetti squash strands, a creamy ricotta-spinach filling, and a rich mozzarella topping, it’s a nutritious and flavorful dish suitable for vegetarians and anyone looking for a lighter, satisfying meal.

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)

Instructions

1. Prepare the Spaghetti Squash:

  1. Preheat your oven to 400°F (200°C).
  2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with olive oil and season with salt and pepper.
  3. 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.
  4. Once cooled enough to handle, use a fork to scrape the flesh of the squash into spaghetti-like strands. Set aside.

2. Prepare the Casserole Filling:

  1. 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.

3. Assemble the Casserole:

  1. In a greased 9×13-inch baking dish, spread the shredded spaghetti squash evenly at the bottom.
  2. Spread the ricotta-spinach mixture over the squash layer.
  3. Sprinkle the shredded mozzarella cheese evenly on top.

4. Bake:

  1. Preheat your oven to 350°F (175°C).
  2. Bake the assembled casserole for 25-30 minutes, or until the cheese on top is melted and bubbly.

5. Serve:

  1. Remove from the oven and let it rest for about 5 minutes before serving.
  2. Garnish with chopped fresh parsley if desired. Slice and enjoy!

Notes

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.
  • Nutrient Boost: Mix in other vegetables such as zucchini, mushrooms, or bell peppers for added nutrition.

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.
  • Prep Time: 15 minutes
  • Cook Time: 65-75 minutes (including roasting and baking)
  • Category: Main Course
  • Method: Roasting Baking
  • Cuisine: Italian-inspired Mediterranean

Find it online: https://saratasty.com/cheesy-vegetarian-spaghetti-squash-casserole/