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Cheesy Tomato and Spaghetti Squash Casserole: A Healthy Twist on Comfort Food
Ingredients:
For the Casserole:
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 large tomatoes, thinly sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Extra mozzarella for topping
Instructions:
- Prepare the Spaghetti Squash:
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for about 40 minutes, or until tender. Let cool slightly, then use a fork to scrape out the strands.
- Cook the Vegetables:
- While the squash is roasting, heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
- Combine the Ingredients:
- In a large bowl, mix the cooked spaghetti squash strands with the sautéed onion and garlic, ricotta, mozzarella, and parmesan cheeses. Stir in the oregano and basil. Season with salt and pepper to taste.
- Assemble the Casserole:
- Transfer the squash mixture to a greased baking dish. Arrange the sliced tomatoes on top of the squash mixture and sprinkle with additional mozzarella cheese.
- Bake the Casserole:
- Reduce the oven temperature to 375°F (190°C).
- Bake the casserole for about 30 minutes, or until the cheese on top is bubbly and golden.
- Serving:
- Let the casserole sit for a few minutes after removing from the oven to set. Serve warm.
This Tomato and Spaghetti Squash Casserole offers a fantastic combination of flavors, with the creamy cheese and herbal notes perfectly complementing the subtle sweetness of the spaghetti squash. It’s an ideal dish for a cozy dinner that satisfies your comfort food cravings while keeping things light!
