This vegetarian Spaghetti Squash Casserole made with tomatoes, Italian spices, creamy ricotta cheese and parmesan is a delicious and hearty dinner option or delicious side dish.
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The first time I had this dish was in college. My dad made it for me. It’s actually also the first time I had ever tried or seen spaghetti squash.
I just thought that it was so cool. A vegetable that looked like spaghetti strands? I was immediately enamored.
And then when I tasted it, in this casserole, I was even more smitten.
This spaghetti squash ricotta casserole is comfort food at its finest. It’s warming, creamy and hearty. And the ingredients couldn’t be simpler. This casserole is an easy mix of roasted spaghetti squash, canned tomatoes, Italian spices, and yummy ricotta and parmesan cheese.
Reader
Love
I made this for dinner last Wednesday and it was delicious! I’m pretty sure it’s my new favorite way to eat spaghetti squash! 🙂 This was amazing! My husband raved about and asked me to make it again two days later 🙂
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Ingredient notes
- Spaghetti Squash – You’ll want a 4-5 pound squash for this recipe.
- Onion – White or yellow.
- Garlic
- Dried Herbs – Oregano, basil, thyme (or, try one of these thyme substitutes).
- Canned Tomatoes – I use petite diced tomatoes.
- Ricotta + Parmesan
- Bread Crumbs – I prefer to use seasoned bread crumbs for this recipe.
- Fresh Parsley
- Salt + Pepper
How to make it
Step 1
Cook the spaghetti squash
- Use a sharp knife to cut the squash in half (lengthwise). Scoop out the seeds.
- Place the squash, cut side down, on a baking sheet.
- Roast in a 375-degree oven for 45-60 minutes. The actual cook time will depend on the size of your squash.
- Tip: You can also make spaghetti squash in the slow cooker!
Step 2
Shred the squash
- When the spaghetti squash is tender, remove it from the oven let it rest for a bit until it’s cool enough to handle. Then scoop out the insides. It will come out in strands.
Step 3
Saute the aromatics
- Saute onions and garlic with oregano, basil, thyme and a little salt + pepper.
- Stir in the tomatoes and cook until most of the liquid evaporates.
- Combine the cooked squash with the tomato mixture, ricotta, parmesan, bread crumbs, and fresh parsley.
- Taste, and season with salt and pepper.
Step 4
Add to baking dish
- Transfer the mixture to a baking dish. Sprinkle with additional parmesan cheese.
Step 5
Bake and enjoy
- Bake for 30 minutes.
- Enjoy!
How to tell when spaghetti squash is done
To tell if your spaghetti squash is done, flip the squash over and run a fork down the length of the flesh. It should form firm (al dente) strands that are spaghetti like. You want the strands to be slightly firm, otherwise it will be mushy.
Variations
- To make this dish more hearty, you can add in some browned ground beef, Italian sausage, or ground turkey.
- Swap out the canned tomatoes for some marinara sauce.
- Make it extra cheesy by adding in some mozzarella cheese.
How to make ahead
This spaghetti squash casserole can definitely be made ahead of time. Simply combine the ingredients and place them in a casserole dish. Refrigerate. When ready to serve, bake in an oven preheated to 375-degrees for 45 minutes.
How to freeze
This spaghetti squash casserole can be frozen for up to 6 months. Combine the ingredients and place them in a casserole dish, tightly cover. Freeze. When ready to bake, preheat oven to 350 degrees and bake for 1 hour, or until the middle is warmed through.
What to serve with it
This recipe is a meal all on its own but is extra delightful when served alongside a fresh salad, garlic bread, and any of these light sides:
Erin’s wine pairings
- Pinot Grigio has a crisp, vibrant flavor that will work also if you’re looking for a white wine option.
More vegetarian recipes
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Full Recipe
Vegetarian Spaghetti Squash Casserole
Equipment
Ingredients
- 1 spaghetti squash (about 4.5 pounds)
- 1 white onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon thyme
- 1 28-ounce can petite diced tomatoes (drained)
- 1 cup ricotta
- 1 cup grated parmesan (plus ¼ cup for topping)
- 1 cup seasoned bread crumbs
- ¼ cup chopped parsley
- Salt and pepper (to taste)
Instructions
- Preheat oven to 375 degrees.
- Slice squash in half and scoop out seeds.
- Bake squash face down, on parchment lined baking sheet for 45-60 minutes.
- Let cool slightly and scoop out insides.
- While squash bakes, in a large skillet saute the onions and garlic with oregano, basil, thyme and a pinch of salt and pepper. Once softened, add tomatoes.
- Cook until most of the liquid evaporates, 5-6 minutes.
- Combine insides of squash with tomato mixture, ricotta, 1 cup parmesan, bread crumbs and parsley in a large baking dish. Season to taste with salt and pepper.
- Sprinkle with remaining parmesan cheese and bake for 30 minutes, uncovered.
- Enjoy!
Notes
Nutrition
This post was originally published in 2018. It was updated in 2023 to add new photographs and information. The vegetarian spaghetti squash casserole recipe remains the same. Enjoy!
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