Description

This lighter twist on baked spaghetti layers tender roasted squash strands with savory tomato sauce and melty cheese for a wholesome, comforting meal. Perfect for weeknight dinners, it delivers all the cozy flavor of traditional pasta in a naturally gluten-free, low-carb casserole.

Ingredients

Scale

1 large spaghetti squash (3–4 pounds)

2 tablespoons olive oil

salt to taste

black pepper to taste

3 garlic cloves, minced

1 medium onion, chopped

3 cups marinara sauce

1 teaspoon italian seasoning

1/4 teaspoon red pepper flakes (optional)

1 cup ricotta cheese

2 cups shredded mozzarella cheese

1/2 cup grated parmesan cheese

2 tablespoons chopped fresh basil

Instructions

1. Preheat oven to 400°F (200°C).

2. Slice the spaghetti squash lengthwise and scoop out the seeds.

3. Brush squash cut sides with olive oil and season with salt and pepper.

4. Place squash face down on a baking sheet and roast for 35–40 minutes until tender.

5. Let squash cool slightly, then use a fork to scrape out strands into a bowl and pat dry.

6. In a skillet, heat olive oil over medium heat and sauté onion until translucent, then add garlic and cook until fragrant.

7. Stir in marinara sauce, italian seasoning, and red pepper flakes; simmer 5–7 minutes.

8. In a separate bowl, mix ricotta, half the mozzarella, parmesan, and a pinch of salt and pepper.

9. Spread a thin layer of sauce in a 9×13 casserole dish, then layer half the squash, half the cheese mixture, and half the sauce.

10. Repeat layers with remaining squash, cheese mixture, and sauce, then top with remaining mozzarella.

11. Bake at 375°F (190°C) for 25–30 minutes until cheese is melted and golden.

12. Garnish with fresh basil before serving.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: main course
Method: baked
Cuisine: american

Nutrition

Serving Size: 1 cup

Keywords: spaghetti squash pasta bake, baked spaghetti squash, light pasta bake, healthy casserole, cozy dinner, gluten-free bake, low carb dinner