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Spaghetti Squash Casserole

Cheesy Spaghetti Squash Casserole with Italian Sausage Recipe

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Calories: 347
Ingredients Method Notes

Ingredients
  

  • 1 medium spaghetti squash (about 3 lbs)
  • 1 tbsp olive oil
  • 1 lb mild or hot Italian sausage, casings removed
  • 2 cloves garlic, minced
  • 2 cups marinara sauce
  • 1 cup full-fat ricotta cheese
  • 1 1/2 cups shredded low-moisture mozzarella, divided
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp kosher salt
  • Freshly ground black pepper

Method
 

  1. Preheat oven to 400°F. Halve squash, scoop seeds, rub with oil, season, roast cut side down 30 to 40 minutes. Let cool slightly, shred strands, and press out excess liquid.
  2. In a skillet over medium heat, brown sausage 5 to 7 minutes, drain most fat, add garlic for 30 seconds, stir in marinara, and simmer on low 10 minutes.
  3. In a bowl, combine squash, ricotta, half the mozzarella, salt, and pepper until evenly mixed.
  4. Spread squash mixture in a 9x9 inch dish, top with sausage sauce and remaining cheeses, bake at 375°F for 20 to 25 minutes until bubbly.
  5. Broil on high 2 to 3 minutes until cheese is golden and blistered. Rest 5 minutes, then serve hot.

Notes

Let the casserole rest a few minutes after broiling, it helps the layers set so the scoops hold together better. If you want a stronger kick, use hot sausage and add a pinch of red pepper flakes to the marinara.