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 it freezes well.
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 it 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 it 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 ¼ of the marinara sauce. Then add ½ of the kale, ½ of the squash, ½ of the ricotta mixture, another ¼ of the marinara and ½ 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. *
*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!