Spaghetti Squash Baked Ziti

Spaghetti Squash Baked Ziti

This may come as a surprise to you, but Pesach doesn’t have to be all about chicken and potatoes. Or meat and potatoes. Or steak and potatoes. If you try and think outside the Passover matza box, you’ll find that there are lots of other healthy options available to cut through the 8 day food-fest. Spaghetti squash is a great example. You can use it in place of pasta in lots of different preparations.

My simple baked ziti recipe is a staple in our house. My kids absolutely love it, so I usually make it every Thursday night for dinner. I often prepare this healthier version for my husband and I, substituting spaghetti squash for the pasta. It might not taste like the real thing, but it’s still an easy, quick and low-carb meal that makes you feel like you’re not entirely missing out. This dish would work wonderfully for Pesach chol hamoed dinner. Add in roasted veggies like zucchini, eggplant or mushrooms for added flavor and nutrients.

Other spaghetti squash recipes:

spaghetti squash bolognese
spaghetti squash with leeks, spinach and mushrooms

1 year ago: pizza omelette
2 years ago: lemon & garlic whole roasted chickens

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25 thoughts on “Spaghetti Squash Baked Ziti

  1. I’ll admit I never had spaghetti squash before, it’s an interesting idea.

    I do wonder if it doesn’t taste like a dairy kugel?

  2. I’ve never had spaghetti squash, but it’s never too late to try! This looks amazing, thank you for sharing!

  3. This was amazing- made for passover and had vegan guest- Big hit.
    I didn’t have cottage cheese so I used some cream cheese instead.

  4. Chanie,
    We made this over Pesach and while it tasted amazing – it was very liquid-y when it came out of the oven (I used fat free cottage cheese and part skim mozzarella if that makes a difference). When reheating it, we drained most of the liquid for a denser consistency. In both cases, this was a HUGE hit with my family (especially with my husband who HATES squash!). Is it supposed to be very liquid-y when baked or was it just my error? In any event, I will definitely be making this again in the future.

    1. Hi Penina, I’m so glad your family enjoyed this dish. It was somewhat watery when I made is as well, I just drained out the liquid.

  5. This really looks so appetizing. You took some great photos here. I have heard of squash pasta before but to be completely honest, I never had the interest to try it out. However, that completely changed when I saw this. Seriously, I will be cooking this for dinner. Thank you for sharing this amazing recipe.

  6. Have you ever frozen it? Will the texture remain the same if I make it in advance, freeze it, and serve another day?

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