This Cheesy Vegetarian Spaghetti Squash Casserole channels all the flavor of our favorite Italian lasagna recipe with a healthy low-carb twist! GF
You guys, it’s happening.
Fall recipes are on the horizon and I’m pretty much running around in circles squealing with excitement over that I have in store for this veggie-flecked blog of mine.
I have a few tasty t-rex dishes lined up for my omnivores and a whooooooole lot of vegetarian and vegan goodness coming up for everyone else. Have a request for something in particular? Leave me a comment and I’ll add it to the rotation for testing and tinkering!
It’s still very much 5000 degrees here in Florida currently but with a string of dark and stormy weather, I’m diving face-first into comfort food. This family-friendly cheesy vegetarian spaghetti squash casserole is ready to be dished up on repeat – WOOT!
Also… could that be more of an obnoxious title? Gah! Save me from myself!
But first – grab a spaghetti squash and meet me in the kitchen!
Cheesy Vegetarian Spaghetti Squash Casserole
This recipe is great for four servings when paired with your favorite side salad, though also yields two large portions if you’re extra hungry! (Basically half a squash apiece) Feeding a crowd? Feel free to double the recipe!
Cheesy Vegetarian Spaghetti Squash Casserole
Yield 4 servings
- 1 large spaghetti squash (approx. 3 lbs)
- 1-2 tsp olive oil
- 1/2 cup onion
- 1-2 cloves garlic, smashed and minced
- 5 oz mushrooms (2 cups chopped)
- 2-3 oz fresh spinach (1.5 cups chopped)
- 1 plum tomato, chopped
- 1.5 cups ricotta cheese
- 1 egg white (optional)
- 2/3 cup freshly grated parmesan cheese
- 1-2 tsp Italian seasoning blend (I love Mrs. Dash)
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- salt and pepper, to taste
- 1/2 cup spaghetti sauce
- 2 oz grated mozzarella
- crushed red pepper flakes, to taste
- 1 TBSP chopped parsley (garnish)
- Pre-heat oven to 400 degrees F.
- Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, you can poke a few holes in the squash and microwave it whole for 4-5 minutes to soften it up just a tad. The knife slides through much easier this way!
- Rub the cut side of the squash with a teeny bit of olive oil and place on a lipped baking sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash so adjust accordingly. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
- While the squash roasts, prep your cheese and veggies.
- Chop your onion, garlic, mushrooms, spinach and tomato, separately, then set aside.
- Bring a pan or skillet to medium-high heat with a drizzle of olive oil and sauté onion until tender and slightly golden, then add garlic and mushrooms and continue to cook until softened. Set aside.
- In a large bowl, combine ricotta, egg white, freshly grated parmesan cheese, fresh chopped spinach, Italian seasoning, basil, and garlic powder.
- Drain your mushroom/onion mixture and add to the bowl along with your chopped tomato. Mix well, adding a little salt and pepper to taste.
- Once your squash is ready, allow to cool slightly, then use a fork to separate the squash's interior into spaghetti-like strands.
- Next spritz a baking dish with olive oil and add your forked strands of spaghetti squash, top with cheese and veggie filling and mix.
- Add a layer of red sauce and top with mozzarella cheese (as much or as little as your heart desires of each) and an optional pinch of red pepper flakes (skip if sensitive to heat) and bake at 350 F until hot and bubbly, approx. 20-25 minutes.
- For golden flecks of mozzarella, switch oven to broil on HIGH for 2 minutes at the end and remove once bubbling.
- Garnish with parsley, if desired and serve piping hot with a healthy side salad or roasted veggies for a balanced meal that's sure to rock your plate! Enjoy!
No jumbo squash to be found? You can easily use two 1.5 pound spaghetti squash if needed! The cook times will be exactly the same.
special diets and swaps
- t-rex chefs: you can 100% add some ground turkey sausage, sliced hot Italian sausage, or shredded chicken to the mix or serve this side-dish style alongside your favorite protein.
- brontosaurus chefs: serve this alongside a big green salad and you’re good to go!
- vegan or dairy-free? try my spaghetti squash burrito bowls or add my favorite vegan chili to your roasted spaghetti squash and dive in!
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