Spaghetti Squash Casserole

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This Spaghetti Squash Casserole is the kind of comforting dish that transforms simple ingredients into something extraordinary. It has all the richness and warmth of a cheesy baked pasta, but with a lighter, veggie-forward twist. Roasted spaghetti squash forms the base of this cozy bake, soaking up layers of savory tomato sauce, melty cheese, and fragrant herbs in every forkful.

Perfect as a low-carb dinner or hearty side, this casserole brings out the best in spaghetti squash—soft strands that hold their shape, mingling with gooey mozzarella and Parmesan for an irresistible cheesy pull. Whether you’re cooking for the family or meal-prepping for the week, this casserole offers the satisfying flavor of lasagna with a healthy edge.

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Ingredients for Spaghetti Squash Casserole

• 1 large spaghetti squash (about 3-4 lbs)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1 lb ground turkey or beef (optional)
• 1 ½ cups marinara sauce
• 1 teaspoon Italian seasoning
• 1 cup ricotta or cottage cheese (optional for creaminess)
• 1 ½ cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (for garnish)

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Step 1: Prepare the Spaghetti Squash

Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil and sprinkle with salt and pepper. Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for 35–40 minutes, or until the flesh is fork-tender and easily shredded into strands. Let cool slightly, then use a fork to scrape out the strands into a bowl. Set aside.

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Step 2: Cook the Filling

While the squash is roasting, heat a skillet over medium heat and add a bit of olive oil. Sauté the chopped onion for 2–3 minutes until soft. Add the garlic and cook for another 30 seconds. If you’re using ground turkey or beef, add it to the skillet and cook until browned. Season with salt, pepper, and Italian seasoning.

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Step 3: Combine with Sauce and Cheese

Lower the heat and stir in the marinara sauce. Let it simmer for 5 minutes to combine the flavors. If you like a creamier casserole, stir in the ricotta or cottage cheese at this stage. Fold in the cooked spaghetti squash and toss gently until evenly coated with the sauce mixture.

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Step 4: Assemble the Casserole

Lightly grease a 9×13-inch baking dish. Spread the spaghetti squash mixture evenly into the dish. Top with shredded mozzarella and grated Parmesan cheese for a beautifully golden, cheesy crust.

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Step 5: Bake and Serve

Place the casserole in the oven and bake at 375°F (190°C) for 20–25 minutes, or until the cheese is melted and bubbly with golden spots on top. Let it rest for 5–10 minutes before slicing. Garnish with fresh chopped parsley and serve warm.

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Storage Instructions

This Spaghetti Squash Casserole stores beautifully, making it a great make-ahead or meal prep option.

• Refrigerator: Allow the casserole to cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days.
• Freezer: You can freeze it either before or after baking. Wrap tightly in foil and place in a freezer-safe container. It will keep for up to 2 months. To reheat, thaw overnight in the fridge and then bake at 350°F (175°C) until warmed through.
• Reheating Tips: Microwave individual portions for 1–2 minutes or reheat larger amounts in the oven at 350°F until heated through.

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Estimated Nutrition

Per serving (based on 6 servings, using turkey and ricotta):

• Calories: ~310
• Protein: 24g
• Carbohydrates: 13g
• Fat: 19g
• Fiber: 3g
• Sugar: 5g
• Sodium: ~600mg
  Note: These values will vary depending on the specific ingredients and brands used.

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Frequently Asked Questions

1. Can I make this casserole vegetarian?

Absolutely! Simply omit the meat and boost flavor by adding sautéed mushrooms, spinach, or zucchini.

2. Do I need to peel the spaghetti squash?

No need to peel it. You’ll roast it in halves and scoop out the tender strands once it’s cooked.

3. What can I use instead of ricotta cheese?

You can substitute with cottage cheese or even Greek yogurt for a lighter twist.

4. Can I prepare this ahead of time?

Yes! Assemble the casserole a day in advance and store it in the fridge until ready to bake.

5. How do I know when the squash is done roasting?

It’s ready when you can easily pierce the skin with a fork and the strands come out effortlessly.

6. Can I use store-bought marinara?

Yes, a good-quality store-bought marinara works perfectly. You can also use homemade sauce if you prefer.

7. How do I avoid watery casserole?

Be sure to drain excess moisture from the spaghetti squash before mixing it with sauce. A quick press with paper towels helps!

8. What should I serve with it?

It’s great on its own, but pairs nicely with a simple green salad or garlic bread for a fuller meal.

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