Vegetarian Spaghetti Squash Casserole with Ricotta

Spaghetti Squash Casserole made with tomatoes, Italian spices, creamy ricotta cheese and parmesan is a delicious and hearty vegetarian-friendly dinner option or delicious side dish.

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 cheesy spaghetti squash 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.

Scoop taken out of spaghetti squash casserole.

Ingredients needed

  • 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 cook 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.

Note: You can also make spaghetti squash in the slow cooker!

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.

How to make the casserole

  • 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.
  • Saute onions and garlic with oregano, basil, thyme and a little salt + pepper.
  • Stir in the tomatoes.
  • 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.
  • Transfer the mixture to a baking dish. Sprinkle with additional parmesan cheese.
  • Bake for 30 minutes.
  • Enjoy!

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.

Recipe 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.

Wne pairings

  • A light-bodied Pinot Noir, Barbera or Dolcetto will pair well with this dish.
  • Pinot Grigio has a crisp, vibrant flavor that will work also if you’re looking for a white wine option.
Spaghetti squash casserole dished into bowl.

What to serve with it

This recipe is a meal all on its own but is extra delightful when served alongside a fresh salad, crusty bread, and any of these light sides:

More vegetarian recipes

Did you try this vegetarian spaghetti squash casserole recipe?

If you loved this spaghetti squash casserole with ricotta, I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on  InstagramTikTokPinterest and Facebook.

Scoop taken out of spaghetti squash casserole.

Vegetarian Spaghetti Squash Casserole

Spaghetti Squash Casserole made with tomatoes, Italian spices, creamy ricotta cheese and parmesan is a delicious and hearty vegetarian-friendly dinner option or delicious side dish.
5 from 9 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 8 people

Ingredients

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

This recipe can be made ahead of time. Assemble and refrigerate. When ready to serve, bake for 45 minutes at 375 degrees. This recipe can also be frozen for up to 6 months. When ready to bake, preheat oven to 350 degrees and bake for 1 hour.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 223kcal | Carbohydrates: 25g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 484mg | Potassium: 422mg | Fiber: 3g | Sugar: 7g | Vitamin A: 510IU | Vitamin C: 13.7mg | Calcium: 296mg | Iron: 2.4mg

This post was originally published in 2018. It was updated in 2023 to add new photographs and information. The spaghetti squash ricotta bake recipe remains the same. Enjoy!

10 thoughts on “Vegetarian Spaghetti Squash Casserole with Ricotta”

  1. 5 stars
    I’ll have to try this one with my kiddos. They are NOT believers in spaghetti squash, but we have a ton that grew in our garden this year, so they’re suck with me testing out new recipes. I’m just not allowed to call it “spaghetti” since it throws them off ;).
    This looks so delicious, I don’t know how they could resist!

    Reply
  2. Can you prepare the squash in advance, earlier in the day and then add it together with the other ingredients in the evening? Wondering about this in terms of watery factor. Thanks!

    Reply
  3. 5 stars
    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 🙂

    Reply
  4. 5 stars
    great ingredient swap for pasta, I’ve been swapping zucchini spiralized for pasta in a carbonara recipe but need to try another veg instead, so I appreciate this dish and all of the other ingredients too in this casserole, like the ricotta too, thank you!

    Reply
  5. 5 stars
    I had left over ricotta cheese to use up. This recipe is perfect for that!
    I enjoy spaghetti squash so this casserole was a win-win.

    Thank you!

    Reply

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.