I am revisiting a recipe called Spaghetti Squash Casserole I shared for my second blog posting ever. Not only was it the second blog posting ever, but it was also the first official Meatless Monday dish David and I ate when we decided to commit to going Meatless one day a week.
The blog posting I made, in the beginning, was pretty hideous. In fact, it was so bad, I’m surprised anyone followed my blog after that… sheeew! Thanks if you are still following along!!
I have revisited and revamped it. A healthy and comforting way of preparing spaghetti squash mixed with mushrooms, tomatoes, onion, and creamy homemade ricotta cheese and mozzarella cheese.
Here’s how I made Spaghetti Squash Casserole:
Preheat the oven to 400 degrees F. Coat a 13 x 9 baking dish and a baking sheet with extra virgin olive oil.
Cut the spaghetti squash in half lengthwise with a sharp knife. Scoop out seeds and discard. Rub the inside of the squash with oil and place the squash, cut side down, on the baking sheet. Bake for 30 minutes, or until tender when pierced with a sharp knife.
With a fork, scrape the squash strands into a large bowl.
Meanwhile, warm olive oil in a medium pan over medium heat. Add onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry.
To the bowl with the squash, add the ricotta cheese, cream cheese, ½ cup mozzarella, parsley, and the onion mixture. Stir to mix and salt and pepper to taste. Pour into the prepared baking dish. Top with remaining cup of mozzarella cheese.
In a separate small bowl mix together parmesan cheese, bread crumbs, oregano, and basil. Sprinkle on top of the casserole.
Bake for 30 minutes, or until bubbly and heated through.
David was not excited about me revisiting this recipe. I think he just forgot how good it was because he didn’t complain about eating it and he took the leftovers to work the next day. Regardless of how David feels about spaghetti squash, it is a great low-calorie alternative to those who are watching their weight, diabetic cooking or for those with gluten allergies.
Spaghetti Squash Casserole
Ingredients
- 1 spaghetti squash halved lengthwise and seeds removed
- 1 tablespoon extra-virgin olive oil + more to grease sheet pan for squash and baking dish
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tablespoon fresh basil chopped
- 8 ounces grape tomatoes cut into quarters
- ½ cup ricotta cheese fresh
- ½ cup cream cheese
- 1 cup shredded mozzarella cheese divided
- ¼ cup fresh parsley chopped
- Kosher salt and freshly cracked black pepper to taste
- ¼ cup parmesan cheese grated
- ¼ cup plain panko breadcrumbs
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
Instructions
- Preheat the oven to 400 degrees F. Coat a 13x9 baking dish and a baking sheet with extra virgin olive oil.
- Cut the spaghetti squash in half lengthwise with a sharp knife. Scoop out seeds and discard. Rub the inside of the squash with oil and place the squash, cut side down, on the baking sheet. Bake for 30 minutes, or until tender when pierced with a sharp knife.
- With a fork, scrape the squash strands into a large bowl.
- Meanwhile, warm olive oil in a medium pan over medium heat. Add onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry.
- To the bowl with the squash, add the ricotta cheese, cream cheese, ½ cup mozzarella, parsley, and the onion mixture. Stir to mix and salt and pepper to taste. Pour into the prepared baking dish. Top with remaining cup of mozzarella cheese.
- In a separate small bowl mix together parmesan cheese, bread crumbs, oregano, and basil. Sprinkle on top of the casserole.
- Bake for 30 minutes, or until bubbly and heated through.
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