If you have yet to discover the magic of the Cheesy Vegetarian Spaghetti Squash Casserole Recipe, you are in for a real treat. This dish takes the humble spaghetti squash and transforms it into a luscious, cheesy delight that’s both comforting and wonderfully nutritious. Perfectly roasted squash strands mingle with a creamy ricotta and spinach filling, topped with a golden blanket of mozzarella that melts into every bite. It’s an absolute crowd-pleaser that satisfies cravings for cheesy goodness while keeping things light and vegetarian-friendly. Whether you’re cooking for a family dinner or meal prepping for the week, this casserole brings warmth, flavor, and endless smiles to the table.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in creating the perfect balance of flavors and textures. From the tender strands of spaghetti squash providing a mild base, to the creamy cheeses giving richness, and the fresh spinach lending color and nutrients, these components come together simply yet harmoniously.
- 1 medium spaghetti squash: The star of the dish offering a naturally stringy texture to mimic pasta.
- 1 tablespoon olive oil: Adds a subtle richness and helps the squash roast to perfection.
- Salt and pepper, to taste: Essential seasonings to enhance all the flavors.
- 1 cup ricotta cheese: Creates a creamy, luscious filling that binds the casserole together.
- 1 large egg white: Helps set the filling without adding heaviness.
- ½ cup freshly grated Parmesan cheese: Brings a sharp, nutty depth to the dish.
- 2 cups fresh spinach, chopped: Adds a burst of green freshness and nutrients.
- 1 teaspoon Italian seasoning: A blend of herbs that infuse the casserole with classic Italian flair.
- ½ teaspoon garlic powder: Delivers gentle warmth and enhances the savory profile.
- 1 cup shredded mozzarella cheese: Melts beautifully to form the irresistible cheesy topping.
- Fresh parsley, chopped (optional, for garnish): Adds a pop of color and a bright, herbaceous note.
How to Make Cheesy Vegetarian Spaghetti Squash Casserole Recipe
Step 1: Roast the Spaghetti Squash
Start by preheating your oven to 400°F (200°C). Using a sharp knife, carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Lightly drizzle olive oil over the cut sides and season generously with salt and pepper. Place the halves cut-side down on a parchment-lined baking sheet and roast for 40 to 45 minutes until the flesh is tender and easily shredded into spaghetti-like strands.
Step 2: Prepare the Squash Strands
Once the squash has cooled slightly, use a fork to scrape the cooked flesh into strands. This is where the magic happens — those tender strands become the base of your casserole, holding all the cheesy, spinach-filled goodness together.
Step 3: Mix the Filling
In a large bowl, whisk together ricotta cheese, egg white, freshly grated Parmesan, chopped spinach, Italian seasoning, garlic powder, and a pinch of salt and pepper. This creamy mixture adds moisture and flavor, creating delightful pockets of cheesy richness throughout the casserole.
Step 4: Assemble the Casserole
Grease a 9×13-inch baking dish, then spread the shredded spaghetti squash evenly over the bottom. Next, layer on your ricotta and spinach mixture, making sure it’s distributed evenly. Finally, scatter shredded mozzarella cheese on top for that beautiful, melty finish.
Step 5: Bake to Perfection
Lower the oven temperature to 350°F (175°C). Bake your Cheesy Vegetarian Spaghetti Squash Casserole Recipe for 25 to 30 minutes, until the cheese is melted, bubbly, and slightly golden on top. Let it rest for a few minutes once out of the oven to allow the flavors to settle and for easier slicing.
How to Serve Cheesy Vegetarian Spaghetti Squash Casserole Recipe
Garnishes
Freshly chopped parsley sprinkled over the casserole just before serving adds a burst of color and a vibrant herbal note that perfectly complements the creamy, cheesy base.
Side Dishes
This casserole pairs beautifully with a fresh green salad dressed lightly with lemon vinaigrette, or perhaps some roasted cherry tomatoes to add a touch of natural sweetness and acidity. Crisp garlic bread or a warm baguette are also fantastic accompaniments to round out the meal.
Creative Ways to Present
For a fun twist, consider serving individual portions of the casserole in small ramekins. Layer with fresh basil leaves or a dollop of marinara sauce for extra flavor. You could also add a sprinkle of toasted pine nuts or chili flakes for some crunch and subtle heat, making the dish uniquely yours.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator. The casserole keeps well for up to 3 days and the flavors often deepen after resting overnight.
Freezing
This Cheesy Vegetarian Spaghetti Squash Casserole Recipe freezes wonderfully. Wrap individual slices tightly in plastic wrap and place in a freezer-safe container. It will maintain its flavor and texture for up to 2 months.
Reheating
To reheat, place the casserole or slices in an oven-safe dish and warm in a 350°F (175°C) oven until heated through and bubbly. Avoid microwaving if possible to preserve the texture and prevent the cheese from becoming rubbery.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and drain the spinach thoroughly to avoid excess moisture, which could make the casserole soggy.
Is it possible to make this recipe vegan?
Yes, you can swap out the ricotta, Parmesan, and mozzarella for your favorite plant-based cheese alternatives. The texture and flavor will differ slightly, but it still makes a delicious vegan-friendly meal.
Can I add other vegetables to the casserole?
Definitely. Diced bell peppers, mushrooms, or zucchini would all work nicely. Just sauté them briefly before combining with the filling to remove excess moisture.
What if I don’t have Italian seasoning?
You can make your own blend with dried oregano, basil, thyme, rosemary, and a pinch of red pepper flakes. It brings the same herby, savory notes to the casserole.
What’s the best way to cut the spaghetti squash?
Using a sharp, sturdy knife is key. If the squash is tough to handle, you can poke it a few times in the microwave for 1-2 minutes first to soften the skin just enough to slice confidently.
Final Thoughts
This Cheesy Vegetarian Spaghetti Squash Casserole Recipe is a shining example of how simple ingredients can come together to create something truly memorable. It’s cozy, nourishing, and bursting with flavor—a guaranteed winner whether you’re feeding family or impressing friends. I hope you give this recipe a try and soon find it becoming one of your go-to dishes for both everyday meals and special occasions. Happy cooking!
Print
Cheesy Vegetarian Spaghetti Squash Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cheesy Vegetarian Spaghetti Squash Casserole is a delightful and healthy way to enjoy spaghetti squash, packed with ricotta, spinach, and melted mozzarella cheese. Roasted to perfection and layered with seasoned cheeses and fresh spinach, this comforting casserole is perfect for a hearty dinner or meal prep option.
Ingredients
Main Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- Salt and pepper, to taste
Cheese and Filling
- 1 cup ricotta cheese
- 1 large egg white
- ½ cup freshly grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
Optional Garnish
- Fresh parsley, chopped
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.
- Prepare the squash: Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with olive oil and season with salt and pepper for flavor.
- Roast the squash: Place the squash halves cut-side down on a parchment-lined baking sheet. Roast them for 40-45 minutes until the flesh is tender and can be shredded easily with a fork.
- Shred the squash: Allow the squash to cool slightly, then use a fork to scrape the flesh into spaghetti-like strands. Set aside for layering.
- Make the filling: In a large bowl, mix together ricotta cheese, egg white, Parmesan cheese, chopped spinach, Italian seasoning, garlic powder, salt, and pepper until well combined.
- Layer the casserole: Grease a 9×13-inch baking dish. Spread the shredded spaghetti squash evenly on the bottom of the dish.
- Add the cheese mixture: Spread the ricotta-spinach mixture evenly over the spaghetti squash layer.
- Top with mozzarella: Sprinkle the shredded mozzarella cheese evenly over the filling layer.
- Adjust oven temperature: Reduce the oven temperature to 350°F (175°C) to prepare for baking the casserole.
- Bake the casserole: Bake the assembled dish for 25-30 minutes until the cheese is melted, bubbly, and slightly golden.
- Rest before serving: Remove the casserole from the oven and let it rest for about 5 minutes to set.
- Garnish and serve: Optionally, sprinkle chopped fresh parsley over the casserole before slicing and serving.
Notes
- The spaghetti squash can be roasted a day ahead to save time when assembling the casserole.
- For added protein or variety, consider adding sautéed mushrooms or cooked lentils to the ricotta mixture.
- Feel free to substitute spinach with kale or Swiss chard for a different taste and texture.
- Use whole egg instead of egg white only for a richer texture if desired.
- If you prefer a crispier top, broil the casserole for 2-3 minutes at the end of baking, watching carefully to avoid burning.
