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Looking for a cozy, comforting dish that’s also a bit healthier? This Spaghetti Squash Casserole is just the ticket. It’s packed with flavor from marinara sauce, mozzarella, and parmesan, and seasoned with basil and oregano. The spaghetti squash gives it a unique twist, making it a lighter alternative to traditional pasta casseroles. Perfect for a weeknight dinner or a potluck, this recipe will have everyone coming back for seconds. Let's get cooking!
The name of the recipe: Spaghetti Squash Casserole Recipe
Ingredients:
- 1 medium-sized spaghetti squash
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- 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 squash strands into a mixing bowl.
- Mix the squash strands with marinara sauce, half of the mozzarella, parmesan, basil, oregano, salt, and pepper.
- Transfer the mixture to a baking dish and top with the remaining mozzarella cheese.
- Bake for 15 minutes, until the cheese is melted and bubbly.
What You Will Need
Read more: Spaghetti Squash Alfredo Casserole Recipe
What you will need to make Spaghetti Squash Casserole
- Spaghetti squash: Provides a low-carb alternative to pasta, adding a unique texture and mild flavor that pairs well with the sauce.
- Marinara sauce: Adds rich tomato flavor and moisture, binding the ingredients together while infusing the dish with Italian herbs.
- Mozzarella cheese: Melts beautifully, creating a gooey, cheesy layer on top that complements the squash and sauce perfectly.
- Parmesan cheese: Adds a sharp, nutty flavor that enhances the overall taste and provides a nice contrast to the mozzarella.
- Dried basil: Infuses the casserole with a sweet, aromatic flavor that pairs well with the tomato sauce and cheese.
- Dried oregano: Adds a slightly bitter, earthy flavor that balances the sweetness of the basil and richness of the cheese.
Essential Tools and Instruments
What tools/instruments will be needed to make Spaghetti Squash Casserole Recipe
- Baking sheet: Needed to roast the spaghetti squash halves until tender, ensuring they cook evenly without sticking.
- Fork: Essential for scraping out the squash strands, transforming the roasted squash into spaghetti-like strands.
- Mixing bowl: Used to combine the squash strands with marinara sauce, cheeses, and seasonings, ensuring an even mix.
- Baking dish: Holds the casserole mixture while baking, allowing the cheese to melt and bubble perfectly.
- Knife: Required to cut the spaghetti squash in half, making it easier to remove seeds and roast.
Spaghetti Squash Casserole
A delicious and healthy casserole made with spaghetti squash, perfect for a family dinner.
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Ingredients:
Main Ingredients
- 1 Spaghetti Squash medium-sized
- 1 cup Marinara Sauce
- 1 cup Shredded Mozzarella Cheese
- 1/2 cup Grated Parmesan Cheese
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 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 squash strands into a mixing bowl.
- Mix the squash strands with marinara sauce, half of the mozzarella, Parmesan, basil, oregano, salt, and pepper.
- Transfer the mixture to a baking dish and top with the remaining mozzarella cheese.
- Bake for 15 minutes, until the cheese is melted and bubbly.
Notes:
Feel free to add cooked ground turkey or chicken for extra protein.
Read more: Spaghetti Squash Hamburger Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 20gProtein: 15gFat: 12gSaturated Fat: 6gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 8gVitamin A: 300IUVitamin C: 15mgCalcium: 200mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the spaghetti squash casserole as directed, but don't bake it.
- Cover the unbaked casserole tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 2 days.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 10-15 minutes to the baking time if needed.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 10-15 minutes to the baking time if needed.
Using spaghetti squash instead of pasta not only cuts down on carbs but also adds a subtle sweetness to the casserole that pairs perfectly with marinara sauce.
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?
Absolutely, feel free to substitute with cheddar, gouda, or any cheese you prefer.
Can I make this casserole ahead of time?
Yes, you can assemble it ahead and refrigerate. Just bake it when you're ready to serve.
Is there a way to make this dish vegan?
Substitute the cheese with vegan cheese alternatives and ensure the marinara sauce is vegan-friendly.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
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