Description
This Spaghetti Squash Casserole is a flavorful, cheesy, and healthier alternative to traditional pasta casseroles. With tender spaghetti squash strands, melted mozzarella, and savory seasonings, it’s the perfect dish for any occasion. It’s also low-carb and gluten-free, making it ideal for a variety of dietary needs.
Ingredients
Scale
- 1 medium spaghetti squash (about 2–3 pounds)
- 1 tablespoon olive oil (for roasting the squash)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked ground turkey or sausage (optional)
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley or basil, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 40-45 minutes.
- Once the squash is cool enough to handle, use a fork to scrape out the strands. Squeeze out any excess moisture with a towel.
- In a skillet, sauté diced onion and garlic in olive oil over medium heat for 3-4 minutes. If using meat, add and cook until browned.
- In a large mixing bowl, combine the spaghetti squash strands, sautéed onions and garlic, ricotta cheese, half the mozzarella, Parmesan, egg, oregano, basil, garlic powder, salt, and pepper.
- Transfer the mixture to a greased 9×13-inch baking dish and top with the remaining mozzarella cheese.
- Bake in the preheated oven for 20-25 minutes, until the top is golden and the casserole is heated through. Optionally, broil for 1-2 minutes for a crispier top.
- Garnish with fresh parsley or basil, and serve hot.