Cheesy, comforting spaghetti squash casserole delight.

This Spaghetti Squash Casserole is a delightful blend of roasted spaghetti squash mixed with ricotta, mozzarella, and Parmesan cheeses, seasoned with garlic and herbs, and baked to perfection. This dish offers a creamy, cheesy texture that pairs wonderfully with the natural sweetness of the squash. It’s a comforting, low-carb alternative to traditional pasta casseroles.

To complement this casserole, consider serving it with a fresh green salad dressed with a light vinaigrette, or some garlic bread for a bit of crunch. A side of roasted vegetables, such as broccoli or Brussels sprouts, would also make a nutritious addition. Use it as a side or make it a meatless Monday meal.

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Fresh parsley for garnish

Directions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the inside of the squash with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for about 40 minutes, or until the flesh is tender and easily shredded with a fork.
3. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands and place them in a large mixing bowl.
4. In a separate bowl, combine the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, garlic, oregano, basil, and red pepper flakes. Mix well.
5. Add the cheese mixture to the spaghetti squash strands and stir until well combined.
6. Transfer the mixture to a greased baking dish. Sprinkle the remaining mozzarella cheese on top.
7. Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh parsley and serve hot.

Metric equivalents

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