Super Simple Spaghetti Squash Casserole. Say that five times fast. Got it? Now how about Super Simple Single-Serve Spaghetti Squash Casserole.
Can you tell I’ve been reading Dr. Seuss tongue twister books to the belly this week?
It feeds two in individual dishes and is highly customizable to your taste. It takes a while to roast a squash, but there’s a lot of hands-free time with this recipe. The icing on the cake? It only calls for four ingredients. Four.
- 1 medium-large spaghetti squash, halved lengthwise
- 200 g ricotta cheese (low-fat worked well - about ⅔ cup)
- 1 cup marinara sauce
- 1 cup Parmesan cheese
- Preheat the oven to 400 F, and line a baking sheet with foil.
- Scoop out the seeds of the squash, and place face-down on foil. Roast for 25 minutes. Remove from oven, flip, and roast for an additional 20-25 minutes (or until done and insides have softened.) If you have time, I recommend straining it a few minutes.
- Lower oven temperature to 350 F.
- With a fork, scrape the inside of each squash half to make spaghetti-like pieces. Dump into an oven-safe dish. Do the same with the other half.
- Mix 100 g (or about ⅓ cup) ricotta into each bowl. Gently stir in ½ cup sauce into each along with ¼ cup Parmesan.
- Top each squash bowl with ¼ cup Parmesan and bake for about 22 minutes, or until heated through.
A couple notes about this recipe:
- Halved pepperoni pieces would be great mix-ins for a little extra spice.
- This might also work in a loaf pan if you lack two small casserole dishes. I would increase the last baking time a little bit and add a bit more cheese to the top.
I’ll be roasting a butternut squash and some Brussels sprouts for dinner on Thursday. I love that all my fall favorites are on-sale at the grocery store this week. Score!
- What is your favorite squash?
- How do you usually cook your spaghetti squash? Roasted!