5 from 30 votes
Cheesy Vegetarian Spaghetti Squash Parmesan
This Cheesy Vegetarian Spaghetti Squash Parmesan combines roasted spaghetti squash with a creamy mixture of mozzarella, Parmesan, and ricotta cheeses, seasoned with Italian herbs and a touch of crushed red pepper flakes. The squash strands provide a tender texture that holds the cheesy, garlicky filling well, topped with crispy panko breadcrumbs for contrast. It's a satisfying vegetarian main or side that highlights the natural sweetness of roasted squash complemented by the savory cheese and herb blend.
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
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 321
% 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.