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
Spaghetti Squash Baked Ziti
1 spaghetti squash, roasted (see how to prepare spaghetti squash)
1/2-1 jar marinara sauce
1/2-1 12oz. container cottage cheese
1 8 oz. bag mozzerella cheese, divided
4 oz. cheddar cheese
Add spaghetti strands to a large bowl and mix in marinara sauce and cottage cheese. For a larger squash, use more sauce and cheese, and for a smaller squash use less. Mix in 1/2 bag of mozzarella cheese. Pour mixture into a greased 9×13 pan. Sprinkle remaining mozzarella and cheddar cheese over the top. Bake at 400 degrees until the cheese melts and begins to brown around the edges.
1 year ago: pizza omelette
2 years ago: lemon & garlic whole roasted chickens
25 thoughts on “Spaghetti Squash Baked Ziti”
This looks great! I think I will use this as a base and add some mushrooms, spinach and fresh herbs! Yum!
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?
It’s not really kugel-like because there’s not egg binding it.
This is a fabulous idea. Plus it’s vegetarean and pretty healthy! Post more veggie Pesach recipes please!
Handy, is this you of my kitchen bouquet? If so, we seem to meet in all the nicest places!
No, sorry Shulamith, that’s not me :)
I haven’t cooked spaghetti squash in such a long time. Food for thought!
What a great recipe! My kids will love this
I love love spaghetti squash, I cannot wait to make this
I love spaghetti squash and I have a feeling this recipe will get my kids on board.
This looks filling but not heavy -always a plus.
This looks like a nice change of pace for a midweek meal. My kids will love it.
I’ve never had spaghetti squash, but it’s never too late to try! This looks amazing, thank you for sharing!
Love this idea for Passover! And I love that it is a healthier alternative for year round as well.
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.
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.
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.
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.
Made this recipe for Pesach. Tasted great! Will certainly make it again for Pesach and during the year.
I”m so happy to hear that Abby! Thanks for sharing!
Made this for Passover and everyone loved it- every guest wanted the recipe!
I’m so glad Becky, thanks so much for sharing!
Have you ever frozen it? Will the texture remain the same if I make it in advance, freeze it, and serve another day?
Hi, I have tried freezing it and found it to be very watery.