Cheesy Vegetarian Spaghetti Squash Casserole Recipe
This Cheesy Vegetarian Spaghetti Squash Casserole is a delicious and satisfying dish that’s perfect for a cozy night in. Packed with flavorful vegetables and gooey cheese, it’s a comforting meal that’s also gluten-free.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
Units
Scale
Ingredients:
- 1 large spaghetti squash
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup marinara sauce
- 1/2 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- fresh basil for garnish (optional)
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C).
- Prepare the Squash: Slice spaghetti squash in half lengthwise, remove seeds, place cut side down on a baking sheet, and roast for 35–40 minutes until tender.
- Prepare the Vegetables: In a skillet, sauté onion, garlic, bell pepper, and zucchini until softened. Season with Italian seasoning, salt, and pepper.
- Combine Ingredients: Scrape squash into strands, mix with vegetables, marinara sauce, ricotta, 1 cup mozzarella, and Parmesan.
- Bake: Transfer mixture to a baking dish, top with remaining mozzarella, and bake at 375°F (190°C) for 20–25 minutes until bubbly.
- Serve: Garnish with fresh basil and enjoy!
Notes
- You can add chopped spinach or mushrooms for extra vegetables.
- For a spicier version, stir in a pinch of red pepper flakes before baking.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 8 g
- Sodium: 560 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 35 mg
