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Spaghetti Squash Casserole Recipe

Spaghetti Squash Casserole

iamwinfred
This Spaghetti Squash Casserole takes everything you love about a classic cheesy baked spaghetti dinner and swaps the pasta for tender, roasted squash strands. It bakes up bubbly, saucy, and golden on top, delivering all the cozy comfort food satisfaction with a fraction of the carbs. Perfect for busy weeknights, it reheats beautifully, freezes well, and is guaranteed to please even the pickiest eaters at your table.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American
Servings 6
Calories 420 kcal

Equipment

  • Large rimmed baking sheet For roasting squash
  • Sharp chef's knife For cutting the squash in half
  • Large skillet or cast iron skillet For browning the meat sauce
  • 9x13 ceramic baking dish For assembling and baking
  • Two forks For shredding the roasted squash
  • Mixing bowls
  • Aluminum foil

Ingredients
  

  • 2 spaghetti squash about 3 to 4 pounds each
  • 2 tablespoons olive oil for squash
  • Salt and black pepper to taste
  • 1 tablespoon olive oil for meat sauce
  • 1 pound ground beef or Italian sausage 454g, casings removed if using sausage
  • 1 small yellow onion diced, about 1 cup or 150g
  • 3 cloves garlic minced
  • 1 jar marinara sauce 24 ounces or 680g
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 ounces ricotta cheese 425g
  • 1 large egg
  • 1/4 cup Parmigiano Reggiano cheese grated, about 25g
  • 2 tablespoons fresh parsley chopped
  • 2 cups shredded mozzarella cheese divided, about 8 ounces or 225g total
  • 2 tablespoons fresh basil chopped, for garnish

Instructions
 

  • Preheat oven to 400°F. Cut each spaghetti squash in half lengthwise, scoop out seeds and pulp, drizzle with olive oil, and season with salt and pepper. Place cut side down on a foil-lined baking sheet and roast for 40-45 minutes until tender.
  • Let squash cool for 10 minutes, then use forks to scrape flesh into spaghetti-like strands. Transfer to a bowl and press gently with paper towels to remove excess moisture. Reduce oven temperature to 375°F.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook onion for 3-4 minutes until softened, add garlic for 30 seconds, then brown the ground meat for 6-8 minutes. Drain excess grease, stir in marinara, Italian seasoning, red pepper flakes, salt, and pepper, and simmer for 5 minutes.
  • In a mixing bowl, combine ricotta, egg, Parmigiano Reggiano, and parsley until smooth.
  • Grease a 9x13 baking dish. Layer half the squash, all the ricotta mixture, half the meat sauce, remaining squash, and remaining meat sauce. Top with 1 cup mozzarella.
  • Cover with foil and bake at 375°F for 20 minutes. Uncover, sprinkle with remaining 1 cup mozzarella, and bake for another 10-15 minutes until bubbly and golden.
  • Rest for 10 minutes before slicing. Garnish with fresh basil and serve warm.

Notes

  • Always drain the roasted squash well before assembling to prevent a watery casserole. Pressing with paper towels or a clean kitchen towel makes a big difference.
  • Choose spaghetti squash that feels heavy for its size with smooth, unblemished skin for the best texture and flavor.
  • Roast the squash cut side down for the best texture and to prevent it from drying out during roasting.
  • Let the casserole rest for a full 10 minutes before cutting so the layers stay intact when served.
  • For the best melting and flavor, use freshly grated cheese rather than pre-shredded bags which contain anti-caking agents.
  • To make ahead: assemble the full casserole up to a day in advance and store covered in the refrigerator. Add 10 extra minutes to covered baking time if starting cold.
  • Freezer instructions: Cool completely, wrap tightly in foil and plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Vegetarian version: Omit the meat and add sautéed mushrooms, spinach, or zucchini to the sauce for a hearty meatless meal.
  • White sauce version: Swap the marinara and meat sauce for alfredo sauce and add rotisserie chicken for a creamy twist.
  • Individual portions reheat beautifully in the microwave for 1-2 minutes for quick leftovers.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 18gProtein: 26gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 85mgSodium: 680mgPotassium: 520mgFiber: 4gSugar: 8gVitamin A: 15IUVitamin C: 20mgCalcium: 30mgIron: 15mg
Keyword baked spaghetti squash, cheesy squash casserole, low carb pasta bake, spaghetti squash casserole
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