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Description
A rich and satisfying baked pasta dish featuring tender spaghetti squash, creamy ricotta, and your favorite toppings for a comforting meal.
Ingredients
- 1 medium spaghetti squash
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jar (24 ounces) marinara sauce
- 1 cup shredded mozzarella cheese
- Optional toppings: cooked ground beef, sautéed mushrooms, bell peppers
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise. Scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet.
- Roast for 40-50 minutes, or until tender. Let cool slightly, then shred the flesh with a fork.
- In a bowl, combine ricotta cheese, Parmesan cheese, parsley, egg, salt, and pepper.
- Mix the shredded spaghetti squash with the ricotta mixture.
- Spread half of the marinara sauce in a 9×13 inch baking dish.
- Layer the spaghetti squash mixture over the sauce.
- Top with the remaining marinara sauce and mozzarella cheese.
- Add any desired optional toppings.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Notes
- Ensure the spaghetti squash is cooked through for easy shredding.
- Adjust seasonings to your preference.
- Allow the bake to rest for a few minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American