Description
A cozy, lighter twist on baked pasta featuring roasted spaghetti squash strands layered with marinara, ricotta, mozzarella, and parmesan, baked until bubbly and golden.
Ingredients
1 large spaghetti squash (3–4 lb)
2 cups marinara sauce (or meat sauce)
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 small onion, diced (optional)
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 egg, beaten (optional, for binding)
Instructions
1. Heat oven to 400°F (200°C). Halve squash lengthwise, scrape out seeds, rub cut sides with olive oil, season with salt and pepper, and place cut-side down on a lined sheet.
2. Roast 35–40 minutes until tender. Cool 10 minutes, then scrape into strands with a fork. Drain strands in a colander 5–10 minutes; blot excess moisture.
3. Meanwhile, warm olive oil in a skillet over medium heat. Sauté onion 3–4 minutes, add garlic 30 seconds, then stir in marinara (and cooked meat if using); simmer 5 minutes.
4. Reduce oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
5. Toss squash strands with Italian seasoning, remaining salt and pepper, and beaten egg if using.
6. Spread 1/2 cup sauce in the dish. Layer half the squash, dollops of ricotta, half the mozzarella, and half the Parmesan.
7. Repeat layers with remaining sauce, squash, ricotta, and cheeses; finish with extra mozzarella on top.
8. Cover with foil and bake 20 minutes. Uncover and bake 10–15 minutes more until bubbly and golden.
9. Rest 5–10 minutes before slicing. Serve with a green salad or garlic bread.
- Prep Time: 20 minutes
- Cook Time: 65 minutes