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When it comes to nutritious and versatile ingredients, spaghetti squash stands out as a remarkable choice. This unique vegetable, often heralded for its noodle-like texture, is a favorite among health-conscious individuals and pasta enthusiasts alike. Spaghetti squash not only provides a delightful base for a variety of dishes but also serves as a low-calorie, high-fiber alternative to traditional pasta. Its ability to absorb flavors and hold up well in baked dishes makes it an ideal candidate for a comforting meal that can be enjoyed on any occasion.

Creamy Spaghetti Squash Bake

Discover the Cozy Creamy Spaghetti Squash Bake, a nourishing and versatile dish that's sure to satisfy your comfort food cravings! This recipe combines the unique noodle-like texture of spaghetti squash with a medley of sautéed vegetables and a rich blend of cheeses, creating an indulgent yet healthy casserole. With its light, nutritious profile and creamy goodness, this dish is perfect for dinner gatherings or a cozy night in. Enjoy a guilt-free meal that the whole family will love!
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Ingredients
  

1 medium spaghetti squash

1 tablespoon olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 cup mushrooms, sliced

1 bell pepper (any color), diced

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (optional)

Salt and pepper to taste

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

½ cup grated Parmesan cheese

1 cup marinara sauce

1 cup fresh spinach (optional)

Fresh parsley or basil for garnish

Instructions
 

Prepare the Squash: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of the squash with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet lined with parchment paper and roast in the preheated oven for about 30–35 minutes, or until tender.

    Sauté the Veggies: While the squash is roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until translucent. Stir in the mushrooms and bell pepper, cooking until softened (about 5–7 minutes). Sprinkle in the oregano, basil, red pepper flakes, and season with salt and pepper.

      Combine Ingredients: Once the spaghetti squash is done roasting, carefully flip it over and use a fork to scrape out the strands. In a large mixing bowl, combine the scraped squash strands, sautéed veggies, ricotta cheese, half of the mozzarella, and the marinara sauce. If using spinach, fold it in now.

        Assemble the Bake: Preheat your oven to 350°F (175°C). Transfer the mixture into a greased baking dish (about 9x13 inches). Spread evenly and top with the remaining mozzarella cheese and grated Parmesan cheese.

          Bake it Up: Cover the dish with aluminum foil (to prevent burning the cheese) and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden.

            Serve and Enjoy: Remove from the oven, let it cool for a few minutes, and garnish with freshly chopped parsley or basil before serving. Enjoy your delicious Creamy Spaghetti Squash Bake!

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6