Baked Vegetarian Spaghetti Squash Casserole

This Baked Vegetarian Spaghetti Squash Casserole recipe is the perfect low carb, cheesy, and delish meal. It tastes like lasagna but without the pasta!  This dinner is great for making ahead and freezes well.

Before the twins arrived, I went to work making some dishes that I thought would freeze well.  I knew that my time to be able to cook would be slim and I was right.  I’ve been lucky to find time to put something in the Crock Pot these days.  I’ve been so happy to have some EASY dishes in the freezer.  This Baked Vegetarian Spaghetti Squash Casserole recipe is one of the creations I came up with.  I made it because I knew I’d be craving comfort food, but also knew I’d probably be watching what I was eating a bit closer trying to lose the baby weight.  Luckily this dish turned out to be the perfect healthy, low carb twist on comfort food!

Baked Vegetarian Spaghetti Squash Casserole recipe

Basically, this Baked Vegetarian Spaghetti Squash Casserole recipe tastes like baked pasta or lasagna but with spaghetti squash instead of pasta.  It has marinara sauce, rich ricotta cheese, and tons of Italian spices.  To add even more nutrients I added a healthy dose of kale to the mixture too.  You can sub spinach for that kale or leave it out entirely depending on who you are making it for!

It even has a baked layer of cheese on top, which is just about as cozy as food gets!

To make this Baked Vegetarian Spaghetti Squash Casserole recipe you first cook the spaghetti squash and mix the ricotta mixture like lasagna.  To make the actual casserole you just layer it like a lasagna using the spaghetti squash instead of noodles.

The only difference is my Baked Vegetarian Spaghetti Squash Casserole recipe is filled with healthy, nourishing and low carb spaghetti squash instead of pasta.  Now, I have NOTHING against pasta and we eat it weekly BUT it is nice to have some veggie filled alternatives sometimes.

This is a dish you can feel good eating but it also makes ya feel all cozy inside.

Make this cozy casserole early in the day and then bake off at dinner time OR pop in the freezer for a freezer meal.   The flavors are perfectly delicious and it’s a total crowd pleaser.   I hope you enjoy it as much as I did.

Also try…

• 4 Ingredient Stuffed Spaghetti Squash Marinara
• No Boil Four Cheese Lasagna
• Southwest Stuffed Spaghetti Squash

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Baked Vegetarian Spaghetti Squash Casserole recipe

This Baked Vegetarian Spaghetti Squash Casserole recipe is the perfect low carb, cheese and delish meal. It tastes like lasagna but without the pasta!

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Dinner

Cuisine American, Italian

Servings 6

Calories 283 kcal

Ingredients

  

1x2x3x

• 1 medium spaghetti squash
• 15 ounces ricotta cheese
• 1 egg
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon garlic
• 2 cups marinara sauce
• 4 cups kale, massaged
• 1 cup shredded mozzarella

Instructions

 

• Preheat the oven to 350 degrees.  Line a baking sheet with foil and spray it with cooking spray.  Also, spray a 9x9 baking pan and set aside.
• Carefully pierce the whole spaghetti squash with a sharp knife. Put the squash in the microwave for 3-5 minutes or until it is easier to cut. Carefully slice it in half.
• Place the squash flesh side down on the baking sheet. Bake for about 30 minutes or until the squash is tender and comes apart in spaghetti-like noodles easily.  You don't want to overcook the squash because it will continue to cook in the casserole.  Remove all the noodles from the squash and set aside.
• While the squash is cooking mix the ricotta, egg, basil, oregano, garlic, thyme and rosemary together.  Set aside.
• To layer the casserole start with 1/4 of the marinara sauce.  Then add 1/2 of the kale, 1/2 of the squash, 1/2 of the ricotta mixture, another 1/4 of the marinara and 1/2 of the mozzarella cheese.  Then repeat for a second time finishing with the mozzarella cheese.
• Bake for 30 minutes or until the cheese is bubbly on top!   Allow to cool for 10 minutes before serving. *

Notes

*Depending on how much liquid is in your squash you might have some liquid in your casserole when you cut into the first piece.  You can carefully drain that off to the side.  It will still taste great!

Nutrition

Calories: 283kcalCarbohydrates: 22gProtein: 17gFat: 16gSaturated Fat: 9gCholesterol: 78mgSodium: 660mgPotassium: 762mgFiber: 4gSugar: 8gVitamin A: 5490IUVitamin C: 63mgCalcium: 369mgIron: 3mg

Keyword Baked Vegetarian Spaghetti Squash Casserole recipe

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What’s your favorite casserole?

I’m linking up my Baked Vegetarian Spaghetti Squash Casserole recipe with: Meatless Monday, Meatless Monday, Full Plate Thursday, Foodie Friday, and the Weekend Potluck. Thanks so much ladies for the link up parties!