Spaghetti Squash Casserole with Ricotta and Sundried Tomatoes
January 23, 2012 • One Dish Meals, Side Dishes
Spaghetti squash, that weird winter squash that stands out from it’s peers by shredding into strands when cooked, has been piling up at my house. I thought I had pawned it off on my daughter to eat, but I found several of them in our pantry after she departed for Hawaii. (She’s surfing and playing for 8 months until culinary school starts and is working as a cook at Morimoto Waikiki – how cool is that?!) So in my constant battle to add interest and flavor components to vegetables (aka disguise them), I created this easy casserole.When I have a bunch of winter squash, I usually cook it all at once. I can’t tell that much difference in taste between butternut, pumpkin, or the other varieties of winter squash. So I bake them all, let them cool, then scoop the cooked flesh into a freezer bag to use later in soups or sauces.But the spaghetti squash, with it’s stringy little strands, doesn’t work like this, so I turned it into a casserole instead. Simply combine cooked squash strands with ricotta, egg, sundried tomatoes, Parmigiano Reggiano cheese, and seasonings and bake. I served it with a simple marinara sauce which was a nice complement to casserole. But you don’t need to – the casserole is moist and flavorful on it’s own actually. And although I made mine in two ramekins because I was only making a quantity for 2, you can double this recipe and bake it in an 8 x 8 baking dish. Serve as a side dish or a vegetarian entree.
- 1 small spaghetti squash, cooked (about 2 cups cooked)
- ½ cup ricotta cheese
- 1 large egg, lightly beaten
- ¼ cup Parmigiano Reggiano cheese
- ⅓ cup slivered sun-dried tomatoes
- 1 tablespoon chopped parsley
- Salt and pepper, to taste
- Mix all ingredients together and pour into two ramekins that have been sprayed with cooking spray. Bake at 350 degrees until cooked through and bubbly, about 30-40 minutes. Serve with marinara sauce if desired.
5 Comments • Comments Feed
Jenny @ Savour the Senses says:
I never thought I would see the day that you actually ate the squash. I thought they would just go bad haha. This sounds delicious though, even though I have a feeling you couldn’t even tell it was squash.
January 23, 2012 at 11:37 am
Karen Harris says:
What a great way to use up spaghetti squash. I love that you paired it with tomato sauce which is one of my favorite accompaniments.
January 23, 2012 at 12:31 pm
Joan Nova says:
Spaghetti squash doesn’t have much flavor on its own but treated as you did, it can really be a delicious dish. Love the crust you got on the top.
January 23, 2012 at 5:14 pm
Lea Ann says:
Yes, I’d say the farthest thing from her mind is that spaghetti squash! 🙂 This is very creative Michele. Great presentation and sounds delicious.
January 24, 2012 at 5:56 am
I love spaghetti squash. Can’t wait to try this recipe!
January 25, 2012 at 9:01 am