Easy Cheesy Spaghetti Squash Casserole
If you love a good lasagna casserole but are looking for a healthier more nutritious option with same great taste, this recipe is for you! If this is your first time trying a recipe with spaghetti squash, don’t be scared. It is easier than you think!
I have made this recipe in the past with zucchini noodles and that was tasty, but zoodles have a lot more water than spaghetti squash which means your casserole can get watery. Spaghetti squash strands are thinner and have a crunch to them that I prefer to softer zucchini noodles. Plus, spaghetti squash is a great nutritional trade to regular pasta!
Here is what you need:
1 medium spaghetti squash
1 small carton of cottage cheese
1 jar of tomato-spaghetti sauce
shredded mozzarella cheese
fresh parmesan cheese
meat-less meat balls (I use the ones from Trader Joe’s)
dried basil or Italian seasoning
Pre-heat oven to 450
Cut spaghetti squash down the center and scoop out the seeds in the middle with a spoon. (Similar to how you would a pumpkin)
Place the two squash pieces on the baking sheet with the inside facing upward.
Drizzle with olive oil and season with garlic powder and dried basil or Italian seasoning.
Bake for 25 minutes, flip over and bake for an additional 15-20 minutes.
Remove squash, flip back to inside facing up. Let cool for a few minutes.
Wearing a heat glove on one hand and using a fork in the other hand begin scraping the inside of the squash. You will see the squash split into little thin noodle like strands. Empty the entire shredded squash into a mixing bowl.
Add 3/4 of the carton of cottage cheese to the bowl and mix.
Add more garlic powder and Italian seasoning and mix.
Spread the meat-less meatballs on the baking sheet and bake for 10 minutes.
Begin heating the jar of tomato sauce in a sauce pan, adding any extra seasonings you like for more flavor. I love garlic and so I add it to all my tomato sauces.
When the meat-less meatballs are done, add them to the tomato sauce and simmer.
Grab your glass casserole dish and cover the bottom in a thin layer of tomato sauce.
Next, you will begin layering the casserole in single layers beginning with the squash mix, followed by sauce and meat-less meatballs, and topped with a layer of mozzarella cheese.
Repeat one more time and bake casserole for 25 minutes or until cheese is browned.
Top with Parmesan cheese and serve.
Can’t wait to hear what you think of this recipe! Enjoy!