You know those nights when you want something cozy but don’t want to undo all your healthy eating goals? That’s exactly why I fell in love with this cottage cheese spaghetti squash casserole! It’s my go-to when the kids are begging for comfort food and I’m trying to sneak in some veggies. The creamy cottage cheese makes it rich and satisfying, while the spaghetti squash gives you those wonderful noodle-like strands without all the carbs. Trust me, even my carb-loving husband goes back for seconds of this one!
Table of Contents
Table of Contents
Why You’ll Love This Cottage Cheese Spaghetti Squash Casserole
This dish is my weeknight superhero, and here’s why it’ll become yours too:
- Sneaky healthy: The spaghetti squash gives you that pasta feel without the guilt, and cottage cheese packs in protein while keeping it creamy
- Family-approved: My picky eaters don’t even realize they’re eating veggies when it’s covered in melty cheese
- One-dish wonder: From baking the squash to the final bubbly bake, everything happens in just a couple dishes
- Meal prep magic: It reheats like a dream for lunches all week
- Customizable: Add whatever you’ve got – leftover chicken, spinach, even a sprinkle of red pepper flakes if you like heat
Seriously, this casserole checks all the boxes – it’s the comfort food upgrade your dinner routine needs! If you love cottage cheese bakes, you’ll want to check out my chicken version too!
Ingredients for Cottage Cheese Spaghetti Squash Casserole
Okay, let’s gather our goodies! Here’s what you’ll need to make this cozy cottage cheese spaghetti squash casserole come to life:
- 1 medium spaghetti squash (about 3 lbs) – look for one that feels heavy for its size
- 1 cup cottage cheese – I prefer full-fat for creaminess, but low-fat works too
- 1/2 cup grated Parmesan cheese – freshly grated melts better than the pre-shredded stuff
- 1 egg – our magic binder that holds everything together
- 1 tsp garlic powder – because everything’s better with garlic!
- 1 tsp dried oregano – that classic Italian flavor we all love
- 1/2 tsp salt – just enough to make all the flavors pop
- 1/4 tsp black pepper – freshly ground if you’ve got it
- 1/2 cup shredded mozzarella cheese – for that gorgeous golden top layer
See? Simple ingredients that pack a huge flavor punch! I bet you’ve got most of these in your kitchen already.
How to Make Cottage Cheese Spaghetti Squash Casserole
Okay, don’t let the multiple steps fool you – this cottage cheese spaghetti squash casserole is actually super simple to put together! The key is getting that squash perfectly tender, then everything else just comes together in one big, happy mix. I like to do the squash roasting earlier in the day when I have time, then the final assembly takes just minutes before dinner.
Step 1: Preparing the Spaghetti Squash
First things first – preheat that oven to 375°F (190°C). Now for the only tricky part: cutting the spaghetti squash. I won’t lie, it can be stubborn! My trick is to microwave it whole for 2-3 minutes first – it softens the skin just enough to make cutting way easier. Then slice it lengthwise (carefully!) and scoop out all those seeds and stringy bits with a spoon. Place both halves cut-side down on a baking sheet – no oil needed! Bake for about 40 minutes until the flesh is tender when poked with a fork. Let it cool just enough that you can handle it without burning your fingers – about 10-15 minutes should do it.
Step 2: Mixing the Casserole Filling
This is where the magic happens! Take a fork and scrape all those gorgeous, noodle-like strands from the squash into a big mixing bowl. Now add in your cottage cheese, Parmesan, egg, garlic powder, oregano, salt, and pepper. I like to use my hands for mixing – it helps break up any big clumps of cottage cheese and everything gets distributed evenly. The texture should be creamy but still have plenty of those distinct squash strands – you’re not making a smooth puree here! Give it a taste and adjust seasonings if needed – sometimes I add an extra pinch of garlic powder because, well, garlic makes everything better! If you are looking for other ways to use cottage cheese, check out this cottage cheese garlic rolls recipe.
Step 3: Baking the Cottage Cheese Spaghetti Squash Casserole
Transfer your beautiful mixture into a greased baking dish – I use an 8×8 inch square one, but any similar size works. Spread it out evenly, then sprinkle that mozzarella cheese over the top. Pop it back into the oven for about 20 minutes, until the cheese is melted and getting those perfect golden spots. If you want an extra crispy top, you can broil it for the last minute or two – just keep a close eye on it! Let it sit for 5 minutes before serving – it helps everything set up nicely so you get perfect slices.
Tips for the Perfect Cottage Cheese Spaghetti Squash Casserole
After making this casserole more times than I can count, I’ve picked up some foolproof tricks! Scoop the squash while it’s still warm – those strands come out so much easier. Always taste your mixture before baking and don’t be shy with seasonings – squash can handle bold flavors! For extra protein, stir in cooked ground turkey or shredded chicken before baking. And here’s my secret: a light sprinkle of breadcrumbs under the mozzarella gives the top amazing texture. Trust me, these little touches make all the difference!
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Cottage Cheese Spaghetti Squash Casserole
A healthy and delicious casserole made with cottage cheese and spaghetti squash.
- Total Time: 75 mins
- Yield: 4 servings 1x
Ingredients
- 1 medium spaghetti squash
- 1 cup cottage cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cut spaghetti squash in half lengthwise and scoop out seeds.
- Place squash halves cut-side down on a baking sheet and bake for 40 minutes.
- Let squash cool slightly, then scrape out strands with a fork.
- Mix squash strands with cottage cheese, Parmesan, egg, garlic powder, oregano, salt, and pepper.
- Transfer mixture to a baking dish and top with mozzarella.
- Bake for 20 minutes until cheese melts and turns golden.
Notes
- Store leftovers in an airtight container for up to 3 days.
- You can add cooked ground turkey or chicken for extra protein.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Casserole
- Method: Baked
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg
Variations for Your Cottage Cheese Spaghetti Squash Casserole
Oh, the fun part – making this casserole your own! I love playing with different mix-ins depending on what’s in my fridge. Try stirring in sautéed spinach for extra greens, or cooked Italian sausage for a heartier meal. For my vegetarian friends, roasted mushrooms add amazing umami flavor. Cheese lovers? Swap the mozzarella for fontina or asiago – so good! And if you’re feeling fancy, top with crispy pancetta right before serving. The possibilities are endless!
Serving Suggestions for Cottage Cheese Spaghetti Squash Casserole
This casserole plays so nicely with others! I love serving it with a crisp green salad for contrast, or roasted broccoli when I want extra veggies. On indulgent nights? Warm garlic bread makes everyone at my table happy – the perfect combo of cozy and fresh!
Storage and Reheating Instructions
Here’s the best part – this cottage cheese spaghetti squash casserole actually gets better as leftovers! Store any extra in an airtight container in the fridge for up to 3 days. When reheating, I always use the oven (350°F for about 15 minutes) to keep that perfect texture – the microwave can make it a bit watery. If the top needs a refresh, just sprinkle on a little extra cheese before warming. You’ll be amazed how well those squash strands hold up!
Cottage Cheese Spaghetti Squash Casserole Nutrition
Here’s the scoop on why this casserole makes me feel good about seconds! Each generous serving (about 1/4 of the recipe) packs in 180 calories, with 14g protein from that powerhouse cottage cheese. You’re getting 15g carbs (3g fiber!) and just 7g fat – mostly the good kind from the cheeses. Of course, if you add extras like chicken or different cheeses, these numbers will change. But the best part? It keeps you full for hours without that heavy pasta feeling – total win in my book!
Frequently Asked Questions
Can I use ricotta instead of cottage cheese?
Absolutely! Ricotta works beautifully in this casserole – it’ll be slightly denser and richer, which some folks actually prefer. Just use the same amount as the cottage cheese, and maybe add an extra pinch of salt since ricotta tends to be milder. My neighbor swears by a half ricotta, half cottage cheese blend for the perfect texture!
Can I freeze leftovers?
You sure can! Portion it out and freeze in airtight containers for up to 2 months. Thaw overnight in the fridge, then reheat in a 350°F oven until warmed through (about 20 minutes). The texture changes slightly – the squash strands get softer – but it’s still delicious. I’d skip freezing if you’ve added extra veggies like spinach though.
How do I make the top crispier?
Three words: broil it baby! After the initial bake, pop it under the broiler for 1-2 minutes (watch it like a hawk!). My other trick? Mix a tablespoon of grated Parmesan into the mozzarella topping – the extra cheese makes the crispiest golden crust. A light sprinkle of panko breadcrumbs works wonders too!
Can I prep this ahead of time?
Oh yes! Roast the squash and mix everything (except mozzarella topping) up to 24 hours ahead. Store covered in the fridge, then just top with cheese and bake when ready. Add 5-10 extra minutes to the bake time since it’s going in cold. This is my favorite meal prep hack for busy weeknights! For more meal prep ideas, check out my spinach cottage cheese lasagna.
Did You Make This Recipe?
I’d love to hear how your cottage cheese spaghetti squash casserole turned out! Drop a comment below to tell me what variations you tried or snap a photo and tag me – nothing makes me happier than seeing your kitchen creations. Happy cooking, friends! Follow along on Facebook for more updates!
