Been craving the comfort of pasta but looking for something a little lighter? Spaghetti squash casserole is the answer. By far one of the most “non-vegetable” of vegetables, this spaghetti squash is both easy to cook and tasty enough for even the pickiest of eaters.
Meal prep pros – roast your spaghetti squash the night before and your spaghetti squash casserole can be on the table even quicker.
Enjoy this gluten free, vegetarian version. Or, give it a protein boost by adding some leftover Slow Cooker Shredded Beef to the sauce.
Cheesy Spaghetti Squash Casserole
- 1h 15m
- 1h 30m
- 1/2 oz parmesan cheese
- 2 tbsp. butter
- 1/2 tsp. coarse sea salt
- 1/4 tsp. fresh ground black pepper
- 2 c ricotta cheese
- 1 tbsp. dried oregano
- 3 tbsp. dried basil
- 14 oz tomato sauce
- 1 small spaghetti squash
- 1 lb cremini mushroom
- 1 bunch kale
- 4 cloves garlic
- 4 oz mozzarella cheese
- Preheat oven to 350F.
- In a shallow, non-reactive baking dish, roast the squash at 375F for 30-45 minutes or until squash is soft when punctured with a fork. When cool enough to handle, cut squash in half longwise. Scoop out seeds and discard. Gently scoop out “spaghetti” flesh and set aside.
- While the squash is baking, slice the mushrooms; remove the stems and slice kale into ribbons; mince garlic; and shred mozzarella and parmesan.
- Heat butter or bacon fat in a large pan over medium high heat.
- Add in the mushrooms, garlic, salt and pepper. Sauté until the liquid is mostly gone, and set aside.
- In a medium sized bowl, combine ricotta, parmesan, oregano and basil. Fold in the cooked mushroom mixture and raw kale.
- Place the spaghetti squash flesh in a casserole dish. Spoon the ricotta mixture and spread it evenly throughout the squash. Pour tomato sauce over everything.
- Sprinkle cheeses evenly on top and bake, uncovered, for 30 minutes or until the cheese is bubbly.