This spaghetti squash baked ziti is a healthier twist on the classic Italian dish yet still packed with that hearty, comforting and cheesy taste you love.
flesh from 1 small spaghetti squashcooked (*see note on how I cook it)
14ouncescrushed tomatoes
1tablespoonchopped fresh herbsI used rosemary and thyme
pinchred pepper flakes
12ounceswhole milk ricottadivided
5.5ouncesshredded part-skim mozzarelladivided
Instructions
Preheat oven to 400°F and lightly grease a baking dish.
Place olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook until browned, breaking up into small pieces with a spatula as it cooks.
Reduce heat to medium, add the shallots and garlic to the pot and stir. Cook for about 1 minute until softened and fragrant.
Add the chard and mushrooms to the pot, season with salt and pepper to taste. Stir and let cook until the chard has wilted and mushrooms softened, about 5-7 minutes.
Add the cooked spaghetti squash, crushed tomatoes, herbs and red pepper flakes to the pot. Stir until well combined. Bring mixture to a simmer then remove from heat.
Combine 8 ounces of the ricotta with 4 ounces of the shredded mozzarella in a small bowl. Add to the pot and stir until thoroughly combined.
Transfer the mixture to the prepared baking dish.
Dollop the remaining ricotta on top of the mixture then cover the top with the remaining mozzarella.
Loosely cover the baking dish with aluminum foil and bake for 15 minutes. Remove foil and bake for another 10 minutes until cheese starts to turn golden brown on top. You can also finish under the broiler for 1-2 minutes for an even crispier/golden brown topping.
Remove from oven, let cool for a few minutes before serving. Garnish with freshly chopped parsley or basil before serving.
Notes
*To cook spaghetti squash - half the squash, remove seeds, poke a few holes in the flesh of each halve with a knife. Drizzle with olive oil, season with salt and pepper and bake at 375°F in a baking dish for about 45 minutes or until flesh is fork tender. Let cool to the touch then scrape out the flesh with a fork discarding the skin. Or, you can air fryer spaghetti squash in about half the time.