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cheesy baked spaghetti squash casserole in baking dish

Spaghetti Squash Casserole Recipe

This hearty spaghetti squash casserole is a cheesy, veggie-packed comfort dish that's naturally gluten-free and perfect for busy weeknights. It's nourishing, full of flavor, and completely family-approved!
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Course: Dinner, Main Course
Cuisine: American, Gluten-Free, Low Carb
Prep Time: 25 minutes
Cook Time: 55 minutes
Resting Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 8 servings
Calories: 310kcal
Cost: $12–$15

Equipment

  • Sharp Chef’s Knife For cutting squash safely
  • Rimmed Baking Sheet For roasting squash halves
  • 9x13 Baking Dish Ideal for layered casserole
  • Large skillet For cooking meat and veggies
  • Mixing bowl For combining squash and cheeses
  • Meat thermometer To check internal temperature
  • Kitchen towel To squeeze excess moisture from squash

Ingredients

  • 2 Spaghetti squash About 3–4 lbs total
  • 2 cups Mozzarella cheese Shredded
  • 1 cup Ricotta cheese Whole milk recommended
  • ½ cup Parmesan cheese Grated
  • 2 Eggs Beaten
  • 1 lb Ground sausage Or ground beef
  • 1 Onion Diced
  • 3 Garlic cloves Minced
  • 1 Bell pepper Chopped
  • 2 cups Fresh spinach Roughly chopped
  • 2 cups Marinara sauce Homemade or store-bought
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried basil
  • ½ teaspoon Salt Or to taste
  • ¼ teaspoon Black pepper Or to taste
  • 2 tablespoon Olive oil For roasting and sautéing

Instructions

  • Preheat the oven to 400°F (200°C).
  • Cut and seed the spaghetti squash.
  • Roast the squash on a rimmed baking sheet for 45 minutes, or until tender.
  • Cool the squash, then shred with a fork.
  • Sauté onions and garlic in olive oil until softened.
  • Brown the meat in the same skillet with onions and garlic.
  • Add marinara sauce and simmer for 5 minutes.
  • Mix the shredded squash, cheeses, eggs, and spinach in a bowl.
  • Assemble the casserole layers in a 9x13 baking dish: squash mixture, meat sauce, then more squash mixture.
  • Top with remaining mozzarella and parmesan cheese.
  • Cover and bake for 30 minutes, then uncover and bake for an additional 10 minutes until cheese is golden.
  • Let rest for 10 minutes before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 250g | Calories: 310kcal | Carbohydrates: 14g | Protein: 19g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 75mg | Sodium: 580mg | Potassium: 550mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1400IU | Vitamin C: 18mg | Calcium: 250mg | Iron: 2.2mg