Cheesy Vegetarian Spaghetti Squash Parmesan
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash topped with marinara sauce, mozzarella, and parmesan cheese, baked until bubbly. A lighter vegetarian alternative to traditional pasta parmesan that's still satisfying as a main dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 small spaghetti squash ((1.5 lbs each))
- 1 TBSP olive oil
- 2 cloves garlic, minced
- salt and pepper (to taste)
- 3/4 cup freshly grated mozzarella cheese ((plus extra if desired))
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup whole milk ricotta cheese
- 1 tsp Italian seasoning blend*
- 1/4 tsp crushed red pepper flakes ((optional))
- 3/4 cup marinara sauce
- 1/3 cup panko breadcrumbs, regular or gluten-free**
- 1-2 TBSP parsley or basil for topping ((optional))
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 1008mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 657mg
- Calcium
- 464mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1008MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.