Ingredients
- 1 medium spaghetti squash
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup marinara sauce (optional, for layering)
- Fresh parsley, for garnish (optional)
- Olive oil, for drizzling
Instructions
- Preheat oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise, remove seeds, drizzle with olive oil, and season with salt and pepper.
- Place halves cut-side down on a baking sheet and roast for 30–35 minutes until tender.
- Let squash cool slightly, then scrape strands into a large bowl.
- Add mozzarella, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix well.
- Spread a thin layer of marinara sauce (if using) on the bottom of a greased casserole dish.
- Transfer the squash mixture into the dish and spread evenly.
- Top with additional mozzarella and Parmesan cheese.
- Bake for 15–20 minutes, until cheese is melted and bubbly.
- Let cool slightly before garnishing with parsley and serving.
Notes
- Use pesto instead of marinara for an Italian twist.
- Mix in veggies like spinach or mushrooms for added nutrition.
- Add cooked meat for a heartier version.
- Make ahead and refrigerate before final baking step.
- Freezes well in individual portions for easy reheating.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 5g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
