Baked Spaghetti Squash Casserole

Indulge in the comforting flavors of this Baked Spaghetti Squash Casserole, a wholesome, low-carb twist on classic pasta bakes. Roasted spaghetti squash is transformed into tender, golden strands that soak up a creamy ricotta and marinara sauce blend, perfectly seasoned with garlic powder and Italian herbs. Topped with a gooey layer of melted mozzarella and a sprinkle of Parmesan, this casserole bakes to bubbly perfection in just 20 minutes. Perfect for weeknight dinners or meal prep, this gluten-free dish is as nutritious as it is delicious. Garnish with fresh basil for a burst of flavor and serve warm for a satisfying, family-friendly meal that’s sure to become a household favorite!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 large (about 3 pounds) Spaghetti squash
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 cups Marinara sauce
• 1 cup Ricotta cheese
• 0.5 cup Parmesan cheese, grated
• 1.5 cups Mozzarella cheese, shredded
• 0.5 teaspoons Garlic powder
• 1 teaspoon Italian seasoning
• 2 tablespoons Fresh basil, chopped (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy clean-up.

Step 2

Slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.

Step 3

Drizzle the cut sides of the squash with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Place the halves cut-side down on the prepared baking sheet.

Step 4

Roast the squash in the oven for 40-50 minutes, or until the flesh is tender and easily shredded with a fork. Remove from the oven and let cool slightly.

Step 5

While the squash is roasting, in a large mixing bowl, combine the marinara sauce, ricotta cheese, Parmesan cheese, garlic powder, Italian seasoning, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Mix until evenly combined.

Step 6

Shred the cooled spaghetti squash into strands using a fork, discarding the outer shell. Add the squash strands to the sauce mixture and toss until fully coated.

Step 7

Lightly grease a 9x13-inch baking dish with the remaining 1 tablespoon of olive oil. Spread the squash mixture evenly in the dish.

Step 8

Sprinkle the shredded mozzarella cheese evenly over the top of the squash mixture.

Step 9

Bake the casserole in the preheated oven at 400°F (200°C) for 20 minutes, or until the cheese is melted, bubbly, and slightly golden brown on top.

Step 10

Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped fresh basil, if desired.

Step 11

Serve warm and enjoy this comforting, delicious Baked Spaghetti Squash Casserole!

Nutrition Facts

Serving size	2296.5 grams (2296.5g)

Amount per serving	% Daily Value*
Calories	1948

Total Fat 135.60g	174%
Saturated Fat 52.70g	264%
Polyunsaturated Fat 14.60g
Cholesterol 310mg	103%
Sodium 6139mg	267%
Total Carbohydrate 123.10g	45%
Dietary Fiber 23.50g	84%
Total Sugars 46.60g
Protein 76.90g	154%

Vitamin D 0IU	0%
Calcium 2569mg	198%
Iron 8mg	45%
Potassium 1943mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.4%

Protein: 15.2%

Carbs: 24.4%