Cheesy Vegetarian Spaghetti Squash Parmesan

Name: Cheesy Vegetarian Spaghetti Squash Parmesan
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 2 small spaghetti squash; 1 TBSP olive oil; 2 cloves garlic, minced; salt and pepper; ¾ cup freshly grated mozzarella cheese; ¾ cup freshly grated Parmesan cheese; ½ cup whole milk ricotta cheese; 1 tsp Italian seasoning blend*; ¼ tsp crushed red pepper flakes; ¾ cup marinara sauce; ⅓ cup panko breadcrumbs, regular or gluten-free**; 1-2 TBSP parsley or basil for topping

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5.0

30 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
4 servings
Calories
321 kcal
Course
Side Dish, Main Course
Cuisine
Italian

Cheesy Vegetarian Spaghetti Squash Parmesan

Reese Morris

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Doubling as a main dish and a side dish, this spaghetti squash parmesan is a tasty vegetarian twist on the comfort food classic!

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Ingredients

Servings

2 small spaghetti squash (1.5 lbs each)
1 TBSP olive oil
2 cloves garlic, minced
salt and pepper to taste
¾ cup freshly grated mozzarella cheese (plus extra if desired)
¾ cup freshly grated Parmesan cheese
½ cup whole milk ricotta cheese
1 tsp Italian seasoning blend*
¼ tsp crushed red pepper flakes (optional)
¾ cup marinara sauce
⅓ cup panko breadcrumbs, regular or gluten-free**
1-2 TBSP parsley or basil for topping (optional)

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Instructions

Pre-heat oven to 400 degrees F.
Slice the end off your spaghetti squash where the stem is (to give yourself a flat base to place on the cutting board) then slice in half lengthwise and scoop out the seeds. Repeat for each squash.
Next grab a lipped baking sheet. Rub the cut side of the squash with olive oil and place on your baking sheet and roast face-down for about 30 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash: Two 1.5 lb spaghetti squash will take about 30 minutes, one 3 lb squash will take 40-45 min.
While the squash roasts, grate your cheeses and measure out the remaining ingredients.
Combine minced garlic with a drizzle of olive oil an a pinch of salt, then microwave for 30 seconds, until fragrant. Alternatively you may sauté it if preferred.
Season ricotta with half your mozzarella, half the parmesan cheese, garlic mixture, Italian seasoning blend, crushed red pepper flakes, and a little parsley if desired. The red pepper flakes add a bit of spice so if you're not a fan, totally leave them out!
Once squash is ready, allow to cool, then fluff the spaghetti-like strands with a fork.
Divide the ricotta cheese between squash boats and gently fold in the mixture.
Add a little more mozzarella to each boat, dollop on your marinara (a thicker sauce works better here), and top with remaining cheeses. Top with a sprinkling of Italian seasoned panko (you may even add al little extra seasoning if desired - I do!) and bake on your baking sheet for 25 minutes at 400 degrees F.
Sprinkle on your choice of fresh herbs for a tasty green garnish and dive in while it's hot!

Notes

Adapted from Real Simple Magazine.
* I like to use Mrs. Dash salt-free Italian seasoning
** You can use pre-seasoned Italian style panko or season them yourself with a little extra Italian seasoning to taste. Gluten-Free panko breadcrumbs also work marvelously as a topping! You can even make toasty seasoned breadcrumbs at home using your favorite GF or regular bread.
Have a large spaghetti squash on hand? You can easily make this with a 3 pound squash! Bake time for the roasted squash halves will be around 40-45 minutes, so adjust accordingly and you're good to go.
Feel free to add extra cheese, sauce, and seasoning as desired. Let your taste buds be your guide for this easy cheesy recipe!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Show Details

Calories 321kcal (16%) Carbohydrates 26g (9%) Protein 18g (36%) Fat 17g (26%) Saturated Fat 8g (40%) Cholesterol 42mg (14%) Sodium 777mg (32%) Potassium 490mg (14%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 945IU (19%) Vitamin C 9mg (10%) Calcium 530mg (53%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 321 kcal

% Daily Value*

Calories	321kcal	16%
Carbohydrates	26g	9%
Protein	18g	36%
Fat	17g	26%
Saturated Fat	8g	40%
Cholesterol	42mg	14%
Sodium	777mg	32%
Potassium	490mg	10%
Fiber	5g	20%
Sugar	9g	18%
Vitamin A	945IU	19%
Vitamin C	9mg	10%
Calcium	530mg	53%
Iron	2mg	11%