Baked Vegetarian Spaghetti Squash Casserole

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Baked Vegetarian Spaghetti Squash Casserole

This low carb Baked Vegetarian Spaghetti Squash Casserole recipe is the perfect easy recipe for the New Year!

Happy Monday everyone!

Guess who’s back in town?  BOBBY!  The Hub’s Mother in Law is affectionately called by all of her grandchildren, Bobby.  We could not be more thrilled to have another set of hands back in the house with the twins.  She’s even promised us a date night so the Hubs and I are thrilled she’s back.

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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 - a low carb twist on baked pasta!Click To Tweet

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.

Baked Vegetarian Spaghetti Squash Casserole - a low carb twist on baked pasta!Click To Tweet

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5 from 5 votes
baked vegetarian spaghetti squash casserole recipe
Baked Vegetarian Spaghetti Squash Casserole recipe
Keyword: Baked Vegetarian Spaghetti Squash Casserole recipe
Ingredients
  • 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
  1. 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.

  2. 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.
  3. 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.

  4. While the squash is cooking mix the ricotta, egg, basil, oregano, garlic, thyme and rosemary together.  Set aside.

  5. 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.

  6. Bake for 30 minutes or until the cheese is bubbly on top!   Allow to cool for 10 minutes before serving. *

Recipe 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!

 

Your turn!

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!
By | 2019-01-04T12:02:59+00:00 January 7th, 2019|All Vegetarian, Dinner, Food, Lunch, Vegetarian Meals|8 Comments

8 Comments

  1. Sherri Bradley January 14, 2019 at 11:01 pm - Reply

    Do you think this would be good with spinach instead of kale? I have a bunch of spinach! Congratulations on your beautiful boys!!

  2. Beth Neels January 10, 2019 at 4:26 pm - Reply

    I am crazy about spaghetti squash! That is great that this freezes well too! Have fun on your date night! 🙂

  3. Amanda January 10, 2019 at 3:01 pm - Reply

    Looks delicious! Love the use of spaghetti squash!

  4. Nikole Berg January 10, 2019 at 11:11 am - Reply

    This looks so comforting and delicious! I’m always looking for vegetarian recipes for our meatless Mondays! Thank you!

  5. Jeannette (Jay Joy) January 9, 2019 at 9:55 am - Reply

    This is so great for when we are craving comfort food. I live in a small island so I will have to substitute the kale for spinach as you mentioned.

  6. Susan @ Simply Sundays January 8, 2019 at 10:35 am - Reply

    Looks delicious! I just so happen to have a squash on my counter that I had no plans for. I know what I’m making this week! Thx!!

  7. Ann Gardner January 7, 2019 at 9:51 am - Reply

    Looks good.

  8. Maureen @ Maureen Gets Real January 7, 2019 at 8:21 am - Reply

    Yum!

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