Cheesy Vegetarian Spaghetti Squash Parmesan
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
321 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Cheesy Vegetarian Spaghetti Squash Parmesan
Description
Cheesy Vegetarian Spaghetti Squash Parmesan features roasted spaghetti squash halves that are tender enough to shred into spaghetti-like strands. The flesh is combined with a ricotta mixture that includes mozzarella, Parmesan, garlic, Italian seasoning, and an optional hint of crushed red pepper flakes for mild heat. This mixture is spooned back into the squash boats, topped with marinara sauce and panko breadcrumbs, then baked until bubbly and golden. The result is a rich, creamy, and slightly tangy dish with a textured breadcrumb topping that adds a pleasant crunch.
The recipe's use of multiple cheeses and herbs provides depth, while roasting the squash concentrates its natural sweetness and softens the strands. The breadcrumb topping adds a crisp finish, balancing the creamy interior. This dish can serve as a hearty vegetarian entree or a flavorful side, especially when paired with a light salad or grilled vegetables.
Adjustments such as extra cheese or seasoning can customize the flavor intensity to taste. For larger squash, bake times increase proportionally. Using gluten-free panko breadcrumbs is also an option for dietary preferences, as noted in the recipe notes.
Ingredients
- 2 spaghetti squash 1.5 lbs each, small
- 1 TBSP olive oil
- 2 cloves garlic minced
- salt to taste
- black pepper to taste
- ¾ cup mozzarella cheese plus extra if desired, freshly grated
- ¾ cup Parmesan Cheese freshly grated
- ½ cup ricotta cheese whole milk
- 1 tsp Italian seasoning blend
- ¼ tsp red pepper flakes optional, crushed
- ¾ cup marinara sauce
- ⅓ cup panko breadcrumbs regular or gluten-free
- 1-2 TBSP parsley optional, or basil for topping
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
- Use a 3-pound spaghetti squash for a larger portion, increasing baking time to 40-45 minutes.
- Gluten-free or Italian-seasoned panko breadcrumbs can be substituted for the topping.
- Extra cheese, marinara sauce, and seasoning can be added to suit personal taste preferences.
- To make your own seasoned breadcrumbs, toast gluten-free or regular bread with Italian seasoning before topping.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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