Spaghetti Squash Tomato Casserole
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A Note from Feedfeed
Need a vegetarian-friendly option for Thanksgiving, or simply looking to amplify your Meatless Monday? Erin from PlatingsandPairings loves to make this Spaghetti Squash Casserole with lots of spices, ricotta, parmesan and of course Tuttorosso Tomatoes. It's been a favorite dish of hers for over 15 years!
For more recipes using Tuttorosso Tomatoes, click here!
- Recipe Card
*Notes: This recipe can be made ahead of time. Assemble and refrigerate. When ready to serve, bake for 45 minutes at 375 degrees. This recipe can also be frozen for up to 6 months. When ready to bake, preheat oven to 350 degrees and bake for 1 hour.
Recipe Card
ingredients
- 1 spaghetti squash (about 4.5 pounds)
- 1 white onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon thyme
- 1 28-oz. can Tuttorosso whole peeled tomatoes, drained
- 1 cup ricotta
- 1 cup grated parmesan, plus ¼ cup for topping
- 1 cup bread crumbs
- 1/4 cup chopped parsley
- Salt and pepper, to taste
Method
Step 1
Preheat oven to 375 degrees.
Step 2
Slice squash in half and scoop out seeds.
Step 3
Bake squash face down, on parchment lined baking sheet for 45-60 minutes. Let cool slightly and scoop out insides.
Step 4
While squash bakes, saute onions and garlic with oregano, basil, thyme and a pinch of salt and pepper. Once softened, add tomatoes.
Step 5
Cook until most of liquid evaporates.
Step 6
Combine insides of squash with tomato mixture, ricotta, 1 cup parmesan, bread crumbs and parsley. Season to taste with salt and pepper.
Step 7
Bake for 30 minutes, uncovered.