spaghetti squash casserole recipe

Written ByJenny Smyth Posted on
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The Best spaghetti squash casserole recipe

I’ve been making spaghetti squash casserole for years, and it’s always a hit with my family. The dish originated in Italy, where squash was a staple crop. It’s hard to believe that this simple, yet flavorful dish has its roots in such a rich history.

The first time I made it, I was surprised by how well the flavors melded together. The sweetness of the squash paired perfectly with the savory taste of the cheese and herbs. My kids loved it from the first bite, and they still do today.

This casserole is perfect for any occasion, whether it’s a family gathering or just a weeknight dinner. The best part is that it’s incredibly easy to make. All you need is a few basic ingredients, and some simple cooking techniques to bring out the full flavor of the squash.

I’ve experimented with different variations over the years, but this recipe remains my favorite. It’s become a staple in our household, and I’m sure it will be in yours too once you try it. The secret to making this casserole truly shine is to use high-quality ingredients and to not overcook the squash.

When cooked just right, it’s creamy and tender, with just the right amount of sweetness to balance out the savory flavors. This casserole is also incredibly versatile – you can serve it as a side dish or as a main course. My kids love it with some crusty bread on the side, while my husband prefers it with a side salad.

Either way, it’s sure to be a hit with your family as well.

Spaghetti Squash Casserole

4.6 from 897 votes

A hearty and healthy casserole made with roasted spaghetti squash, savory marinara sauce, and melted cheese. This dish is a satisfying low-carb alternative to pasta bakes, perfect for a comforting weeknight dinner.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Squash

1 medium spaghetti squash (about 3 pounds)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Casserole

1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 pound ground turkey or beef
1 (24-ounce) jar marinara sauce
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1 cup ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
2 tablespoons chopped fresh basil (for garnish)

👨‍🍳Directions

1Preheat oven to 400°F.
2Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3Drizzle the cut sides with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
4Place the squash halves cut-side down on a baking sheet.
5Roast for 35 to 40 minutes until the skin is tender and the flesh easily shreds into strands with a fork.
6Let cool slightly, then use a fork to scrape the squash strands into a large bowl.
7While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat.
8Add the diced onion and cook for 4 to 5 minutes until softened, then stir in the minced garlic and cook for 1 minute until fragrant.
9Add the ground turkey or beef to the skillet and cook, breaking it apart, for 6 to 8 minutes until browned and no longer pink.
10Drain any excess fat, then stir in the marinara sauce, dried oregano, and red pepper flakes.
11Simmer for 5 minutes, then remove from heat.
12In a small bowl, mix the ricotta cheese, egg, and grated Parmesan until well combined.
13Add the spaghetti squash strands to the meat sauce and stir gently to combine.
14Spread half of the squash mixture into a 9×13 inch baking dish.
15Dollop the ricotta mixture over the top, then spread the remaining squash mixture evenly.
16Sprinkle the shredded mozzarella over the casserole.
17Cover the dish with aluminum foil and bake at 400°F for 20 minutes.
18Remove the foil and bake for an additional 10 to 15 minutes until the cheese is bubbly and golden brown.
19Let rest for 5 minutes, then garnish with fresh basil before serving.

🔧Equipment

Baking sheet
Fork
Large skillet
Mixing bowl
9×13 inch baking dish
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 6g❤️Cholesterol: 75mg🧂Sodium: 720mg🌾Total Carbs: 22g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 28g

📝Notes

For a vegetarian version, omit the ground meat and add 1 cup of sautéed mushrooms and 1 cup of chopped spinach. You can also use cottage cheese instead of ricotta for a lighter option.

Watch Video Of How Spaghetti Squash Casserole Works

This spaghetti squash casserole recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick weeknight dinner. It’s also incredibly easy to reheat – simply place it in the oven at 350°F (175°C) for about 15-20 minutes until warmed through.

For an added touch of flavor, try serving it with some crusty bread or a side salad. My family loves when I serve leftovers at school lunches or as an after-school snack – it’s an easy way to get them to eat their veggies without even realizing they’re doing so.

❓ Frequently Asked Questions About Spaghetti Squash Casserole

What type of squash should I use for this recipe?

You can use either spaghetti squash or zucchini for this recipe. Spaghetti squash has a more traditional look and taste, but zucchini can be used as a substitute if you prefer.

How long does this casserole take to make?

This casserole is relatively quick to make – the preparation time is about 20 minutes, and the cooking time is about 30 minutes.

Can I make this casserole ahead of time?

Yes, you can make this casserole ahead of time – simply assemble all the ingredients and refrigerate until ready to bake.

Is this recipe suitable for vegetarians?

Yes, this recipe is vegetarian-friendly – simply omit any animal products from your ingredients.

Can I use different types of cheese in this recipe?

Yes, you can use different types of cheese in this recipe – cheddar and parmesan are popular options.

How do I store leftover casserole?

Leftover casserole should be stored in an airtight container in the refrigerator for up to 3 days – reheat before serving.

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