Easy Italian Spaghetti Squash Casserole Boats are an easy, cheesy weeknight dinner! Baked spaghetti squash mixed with gooey mozzarella cheese, marinara sauce, mushrooms, and sharp parmesan cheese, then seasoned and baked to perfection. It's a great way to feel like you're indulging, while you're actually getting your vegetables!
Preheat oven to 400°F. Place about 1 cup of water on baking sheet, or enough to just cover the bottom.
Cut spaghetti squash in half and scoop out seeds. Place squash open-side-down on baking sheet. Bake for about 30 minutes, or until a fork goes through the squash easily. Remove from oven and allow to cool.
Lower oven temperature to 350°F.
Use a fork to remove insides of squash into a medium sized bowl. Stir squash together with ricotta cheese, salt, pepper, oregano, thyme, onion, mushrooms, Ragu sauce, and half of the mozzarella.
Place mixture evenly inside of each spaghetti squash shell. Top with remaining mozzarella and parmesan cheese.
Bake for additional 20-30 minutes, or until tops are golden brown and cheese is melted.