It isn’t just decorative gourd season, motherf*****s, it’s the time of year when the grocery store’s produce section goes full fall. I’m talking about cinnamon brooms. Apple cultivars you’ve never heard of (Envy? Autumn Glory? Cosmic Crisp??). And more varieties of squash than you can shake a stick—or a cinnamon broom—at. You’ve got your butternut, your acorn, your kabocha if you fancy—but I always go straight for the spaghetti squash. If you’re not familiar, spaghetti squash is a canary yellow, oblong squash with meat that looks and eats like strands of pasta, hence the name. If you’re new to spaghetti squash, don’t be intimidated. Just cut it in half, scoop out the seeds, drizzle it with olive oil, and bake both halves face down for 35 minutes at 400 degrees. It comes out roasty and tasty and a little crunchy—delicious. But then what? If you’re wondering what to eat with spaghetti squash, let me hip you to my favorite toppings and mix-ins for a speedy and easy spaghetti squash casserole.
- Rao’s Marinara
Yes, we’re treating our spaghetti squash like it’s spaghetti. As Miranda Priestly once said, groundbreaking. It’s the predictable way to go, but it’s really excellent. And I always opt for Rao’s marinara because it’s the best—salty and savory and good to go right out of the jar, no additional seasoning needed. Once you’ve scraped your spaghetti squash strands out of their shells, stir in some of this sauce. Honestly, you could stop there, but read on if you want to zshush things up a bit.
Read the full ranking of the best marinara sauce
- Good Culture Organic Cottage Cheese 4% Milkfat
What I do with spaghetti squash is make a quick casserole. Transfer your strands to a baking dish, add your marinara, and then stir in a few spoonfuls of cottage cheese. Yes, you could use ricotta, but I personally love the chunky texture and fresh milky flavor of cottage cheese. Good Culture is the best—super fresh tasting and, at 4%, fatty enough to make an impression. Spaghetti squash tends to be treated as a diet food, but it can be decadent, too.
Read the full ranking of the best cottage cheese
- Tillamook Farmstyle Thick Cut Mozzarella Cheese
Next, I top my spaghetti squash, sauce, and cottage cheese mixture with a shitload of shredded mozzarella cheese. You get lasagna vibes minus the carbs. It rules. This thick cut Tillamook mozzarella is so creamy and melts so, so well. It’s milky, creamy, and salty. Now, toss your squash back in the oven and let it get all nice and bubbly. It’s done when the cheese has started to brown.
Read the full ranking of the best shredded mozzarella cheese
- NatureSweet Cherubs & Fresh Basil
Last but not least, I like to add some fresh ingredients to my spaghetti squash. Rip up some basil leaves and toss them on top. Halve some grape tomatoes and stir them into your squash concoction for bursts of sweetness. I feel very strongly that NatureSweet Cherubs are superior to all other grape tomatoes.