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If you're craving a comforting dish that’s both hearty and healthy, this Italian Spaghetti Squash Casserole is a game-changer. Imagine the rich flavors of marinara sauce mingling with tender strands of spaghetti squash, all topped with gooey mozzarella and savory parmesan. It's a delightful twist on a classic Italian favorite, perfect for a cozy dinner at home. Let's dive in!
The name of the recipe: Italian Spaghetti Squash Casserole Recipe
Ingredients:
- 1 large spaghetti squash
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 tsp italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Place the squash halves cut-side down on a baking sheet and bake for 30-40 minutes, until tender.
- Use a fork to scrape out the spaghetti-like strands from the squash into a large bowl.
- Mix the squash strands with marinara sauce, half of the mozzarella, half of the parmesan, italian seasoning, salt, and pepper.
- Transfer the mixture to a baking dish and top with the remaining mozzarella and parmesan.
- Bake for 15 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need
What you will need to make Italian Spaghetti Squash Casserole
- Spaghetti squash: Provides a low-carb, gluten-free alternative to pasta, adding a unique texture and mild flavor to the casserole.
- Marinara sauce: Brings rich tomato flavor and essential moisture, tying all the ingredients together in a cohesive dish.
- Mozzarella cheese: Melts beautifully, creating a gooey, cheesy layer that enhances the overall taste and texture.
- Parmesan cheese: Adds a sharp, nutty flavor, complementing the mozzarella and providing a crispy topping.
- Italian seasoning: Infuses the dish with classic Italian herbs, elevating the overall flavor profile.
Essential Tools and Instruments
What tools/instruments will be needed to make Italian Spaghetti Squash Casserole Recipe
- Baking sheet: Needed to roast the spaghetti squash halves until tender.
- Fork: Used to scrape out the spaghetti-like strands from the cooked squash.
- Large bowl: Essential for mixing the squash strands with sauce, cheese, and seasonings.
- Baking dish: Holds the mixed ingredients while baking the casserole.
- Oven: Required for roasting the squash and baking the casserole until the cheese is melted and bubbly.
Italian Spaghetti Squash Casserole
A delicious and healthy Italian-inspired casserole made with spaghetti squash.
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Ingredients:
Main Ingredients
- 1 large Spaghetti Squash
- 2 cups Marinara Sauce
- 1 cup Mozzarella Cheese shredded
- 1/2 cup Parmesan Cheese grated
- 1 tsp Italian Seasoning
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions:
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Place the squash halves cut-side down on a baking sheet and bake for 30-40 minutes, until tender.
- Use a fork to scrape out the spaghetti-like strands from the squash into a large bowl.
- Mix the squash strands with marinara sauce, half of the mozzarella, half of the Parmesan, Italian seasoning, salt, and pepper.
- Transfer the mixture to a baking dish and top with the remaining mozzarella and Parmesan.
- Bake for 15 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes:
This casserole is a great low-carb alternative to traditional pasta dishes.
Read more: Mexican Spaghetti Squash Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 8gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but stop before baking.
- Cover the dish tightly with plastic wrap or foil.
- Store in the fridge for up to 2 days.
- When ready to bake, remove the cover and bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap the dish in plastic wrap, then cover with foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove the cover and bake as directed.
Did you know that roasting spaghetti squash cut-side down helps it caramelize slightly, adding a subtle sweetness to the casserole?
Frequently Asked Questions
FAQ:
How do I know when the spaghetti squash is done baking?
The squash is ready when you can easily pierce it with a fork and the strands pull away from the skin effortlessly.
Can I use a different type of cheese?
Yes, feel free to substitute with cheeses like cheddar, gouda, or even a mix of your favorites.
Is there a way to make this dish vegan?
Absolutely, just use vegan cheese alternatives and ensure your marinara sauce is vegan-friendly.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze this casserole?
Yes, you can freeze it. Just make sure to wrap it tightly and it should keep for up to 2 months.
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