Spaghetti Squash Casserole
Spaghetti Squash Casserole takes roasted spaghetti squash strands and treats them like pasta in the best way possible. Tossed with a marinara, ground beef, 3 cheeses, herbs and the spaghetti squash strands it’s baked until it’s bubbling hot with lightly crispy edges. When fall is coming and spaghetti squash are abundant it’s time to bake a spaghetti squash casserole in the oven for maximum comfort food.
This easy squash bake comes together in two stages, roasting the squash while you build the sauce. Then mixed together and baked once more. Nothing about it feels rushed because most of the work is hands off and done in the oven. Serve this with a fresh salad and garlic knots for a dinner everyone will come home for.
If you want a lower-carb answer to a cheesy baked pasta night, this is it. It uses one vegetable to do the job of a whole box of noodles, it reheats well for lunches, and it’s a good way to use up a spaghetti squash sitting on the counter before it goes soft. And even though it’s subbing in spaghetti squash for pasta everyone loves it for it’s cheesy flavors.
Bake Time for Spaghetti Squash Casserole
This is tricky because you’ve GOT to bake the spaghetti squash before you ever make the casserole. Bake time for the squash will run about 45 minutes OR until you can scrape out the insides into strands.
While it cooks in the oven you can work on the sauce so that when the squash is done all you do is mix it together. The actual casserole has to bake again in the oven for 20-25 minutes. So often the cook time is up over an hour BUT actual work time is negligible.
You can also bake the spaghetti squash a day or two before you’re ready to make this bake. Scrape out the cooked strands and refrigerate until ready to use.
Ingredients and tools needed for Spaghetti Squash Casserole
The squash needs to roast until it’s fully tender before you shred it, undercooked squash won’t pull into strands and will fight you with a fork. Err on the side off The egg is optional but it helps the ricotta layer set instead of staying loose once the dish is baked.
- large spaghetti squash
- olive oil
- salt
- black pepper
- garlic powder
- Italian seasoning
- onion
- garlic
- marinara sauce
- shredded mozzarella cheese
- grated parmesan cheese
- ricotta cheese
- egg
- cooked ground beef, if you only have uncooked ground beef simply brown it while squash cooks in the oven
- a sharp knife, for halving the squash
- large baking sheet
- large mixing bowl
- greased 9×13 baking dish
- skillet for the sauce
Change It Up
Swap the ground beef for Italian sausage or ground turkey. Or leave the meat out entirely and use a vegan crumble for a vegetarian version.
Cottage cheese works in place of ricotta if that’s what’s on hand. Just run it through a food processor before using it in the casserole.
Add a layer of sautéed spinach or mushrooms into the squash mixture for more vegetables. Or swap some of the mozzarella and parmesan for romano and provolone, or a good pizza cheese blend.
Got Leftovers?
Cool completely, then store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover with foil and warm in a 350°F oven until heated through. The air fryer is my favorite go-to for reheating foods. It’s faster than the oven and doesn’t turn it into a pile of mush like the microwave.
This also freezes well for up to 3 months, thaw overnight in the refrigerator before reheating.
Spaghetti Squash Casserole
Ingredients
- 3 pounds spaghetti squash roughly one large squash
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 small onion diced
- 3 cloves garlic minced
- 2 cups marinara sauce
- 1 1/2 cups mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1 cup ricotta cheese
- 1 large egg
- 3/4 lb ground beef cooked
Instructions
- Preheat the oven to 400°F
- Slice the spaghetti squash in half lengthwise and scoop out the seeds
- Drizzle with olive oil and sprinkle with the salt, black pepper, and garlic powder
- Place the squash cut side down on a baking sheet and roast for 35-45 minutes, or until tender
- Once cooked let the squash cool slightly, then scrape the flesh into strands with a fork
- If using uncooked ground beef, cook it while the squash bakes
- In a skillet, sauté onion in a little olive oil until soft, then add garlic and cook 1 minute more
- Stir in the ground beef, marinara sauce, Italian seasoning, and any remaining salt and black pepper
- Simmer for a few minutes, taste and adjust seasonings as desired
- In a large bowl, combine the spaghetti squash strands with the marinara mixture
- Stir in the ricotta, half of the mozzarella, the Parmesan, and the egg if using
- Spread the mixture into a greased 9×13-inch baking dish
- Top with the remaining mozzarella and a sprinkle of Parmesan
- Bake at 375°F for 20-25 minutes, or until bubbly and golden on top
- Let rest for 10 minutes before serving
