What is the best way to store leftovers?

To store leftovers, let the Cheesy Spaghetti Squash Casserole cool to room temperature, then transfer it to an airtight container. Keep it in the refrigerator for up to 4-5 days. Alternatively, you can freeze it for later enjoyment; just be sure to wrap it tightly to prevent freezer burn. When reheating, allow it to come to room temperature before baking it again until warmed through.

Can I make this casserole ahead of time?

Yes, you can make this Cheesy Spaghetti Squash Casserole ahead of time. Prepare it up to the point of baking, cover it tightly, and store it in the refrigerator. When you're ready to serve, simply bake it as directed. This makes it a perfect option for dinner parties or family gatherings where you want to save time.

How can I substitute the spaghetti squash?

If spaghetti squash isn’t available, you can use other vegetables such as zucchini or roasted cauliflower. While they provide distinct flavors and textures, they can still work with the recipe's sauce and cheese combinations. Just note that the cooking time may differ slightly, so keep an eye on them while roasting.

Can I use other types of cheese?

Absolutely! This casserole allows for a lot of flexibility with cheese. Try adding gouda, cheddar, or even a vegan cheese blend if you prefer dairy-free options. The key is to ensure you have a creamy texture, so choose cheeses that melt well.

Is this recipe gluten-free?

Yes, Cheesy Spaghetti Squash Casserole is naturally gluten-free as it uses spaghetti squash in place of wheat-based pasta. All the other ingredients listed are also gluten-free, making this a great option for anyone following a gluten-free diet.

Cheesy Spaghetti Squash Casserole: Comforting and Easy Recipe

Ingredients

Scale

1 Medium spaghetti squash
1 cup Ricotta cheese
1 cup Shredded mozzarella cheese
1/2 cup Grated Parmesan cheese
1 cup Marinara sauce
1/2 teaspoon Garlic powder
1/2 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil (for garnish, optional)

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Instructions

Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down on a baking sheet. Roast for about 30 minutes until the squash is tender.
In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until you get a smooth consistency.
Once the spaghetti squash is roasted, scrape out the strands into a bowl. Mix those strands with the cheese mixture and marinara sauce. Return this delicious filling back to the squash halves and top with the other half of the mozzarella. Bake for another 10 minutes, or until the cheese is melted and bubbling.

Notes

For a lower-calorie version, consider using reduced-fat cheese options or add fresh spinach for extra nutrition.

Author: Vivian Brooks
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Gluten Free, Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 6g
Sodium: 600mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 18g
Cholesterol: 40mg