Spaghetti Squash Casserole
Servings: 4 servings
Calories: 363kcal
I love making this easy spaghetti squash casserole. It's light, cheesy, flavorful and ready in 45 minutes aka perfect for busy weeknights!
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Ingredients
- 2 tablespoons olive oil extra virgin
- 1 onion small, chopped
- 2 cloves garlic minced
- 8 oz white button mushrooms sliced, approximately 2 cups
- 4 cups fresh spinach roughly chopped
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
- 1 teaspoon dried oregano
- 1 spaghetti squash medium, cooked and shredded into strands
- 1 cup ricotta cheese
- 1 cup mozzarella cheese divided
- 1 tablespoon fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C) and grease a casserole dish with olive oil or cooking spray.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook until translucent, about 2-3 minutes. Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms are tender and browned, about 5-6 minutes.
- Add the chopped spinach to the skillet and cook for an additional 2-3 minutes, or until the spinach wilts. Season with salt, black pepper, and dried oregano. Remove from heat.
- In a large mixing bowl, combine well the cooked spaghetti squash flesh, ricotta cheese and half of the mozzarella cheese.
- Spread half of the spaghetti squash mixture evenly into the greased casserole dish. Layer the sautéed mushroom and spinach mixture on top. Finish by spreading the remaining spaghetti squash mixture over the vegetables.
- Sprinkle the remaining mozzarella cheese over the top of the casserole.
- Cover the casserole dish with aluminum foil and place it in the preheated oven. Bake for 20-25 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
- Allow the casserole to cool slightly before serving. Garnish with fresh basil leaves and serve.
Notes
- Let the spaghetti squash cool completely before mixing it with the ricotta and mozzarella. This prevents the cheese from melting too soon.
- Sauté the mushrooms in batches to avoid overcrowding the pan, which helps them brown evenly and develop a rich flavor.
- When spreading the spaghetti squash mixture in the casserole dish, press it down lightly to create an even layer for better texture.
- Bake the casserole on the middle rack of the oven to promote even cooking and prevent the bottom from burning.
- Allow the casserole to rest for 10 minutes after baking before cutting into it to help the layers set and hold together better.
Nutrition
Calories: 363kcal | Carbohydrates: 26g | Protein: 18g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 54mg | Sodium: 588mg | Potassium: 751mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3604IU | Vitamin C: 17mg | Calcium: 375mg | Iron: 3mg