Spaghetti squash casserole is a flavorful, low-carb alternative to traditional pasta dishes. With roasted spaghetti squash as the base, this hearty casserole combines marinara sauce, ground meat, and melted cheese for a comforting and nutritious meal. It’s easy to make, customizable, and a guaranteed hit with the whole family!
Ingredients
For the casserole:
- 1 medium spaghetti squash (about 3-4 lbs)
- 1 lb (450g) ground beef, turkey, or Italian sausage
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups marinara sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
For topping (optional):
- Fresh basil or parsley, chopped
Equipment
- Large baking sheet
- Sharp knife
- Fork (for shredding squash)
- Skillet
- Mixing spoon
- 9×13-inch baking dish
- Aluminum foil
Instructions
Prepare the spaghetti squash:
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet. Roast for 40-45 minutes, or until the flesh is tender.
Once cooked, use a fork to scrape the flesh into strands. Set aside.
Prepare the filling:
In a large skillet over medium heat, cook the ground meat until browned. Drain any excess fat. Add the onion and garlic, cooking until softened and fragrant. Stir in the marinara sauce, Italian seasoning, red pepper flakes (if using), and season with salt and pepper. Simmer for 5-7 minutes.
Assemble the casserole:
Spread the roasted spaghetti squash evenly in the bottom of a greased 9×13-inch baking dish. Pour the meat sauce over the squash, spreading it evenly. Sprinkle the mozzarella and Parmesan cheeses over the top.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Serve:
Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve warm and enjoy!
Tips
- Squash prep: If cutting spaghetti squash is challenging, microwave it for 3-5 minutes to soften the skin.
- Vegetarian option: Omit the meat and add sautéed mushrooms, spinach, or zucchini for a veggie-packed version.
- Cheese choices: Experiment with cheddar, fontina, or Gruyère for different flavors.
- Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
This spaghetti squash casserole is a satisfying and nourishing dish that brings all the comfort of a baked pasta meal without the carbs. Packed with bold flavors and cheesy goodness, it’s a great way to enjoy a healthy, hearty dinner. Give it a try, and it might just become a new family favorite!
Spaghetti Squash Casserole Recipe
Equipment
- Large baking sheet
- Sharp knife
- Fork (for shredding squash)
- Skillet
- Mixing spoon
- 9x13-inch baking dish
- Aluminum foil
Ingredients
- For the casserole:
- 1 medium spaghetti squash about 3-4 lbs
- 1 lb 450g ground beef, turkey, or Italian sausage
- 1 small onion finely chopped
- 2 garlic cloves minced
- 2 cups marinara sauce store-bought or homemade
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes optional
- Salt and black pepper to taste
- For topping optional:
- Fresh basil or parsley chopped
Instructions
- Prepare the spaghetti squash:
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet. Roast for 40-45 minutes, or until the flesh is tender.
- Once cooked, use a fork to scrape the flesh into strands. Set aside.
- Prepare the filling:
- In a large skillet over medium heat, cook the ground meat until browned. Drain any excess fat. Add the onion and garlic, cooking until softened and fragrant. Stir in the marinara sauce, Italian seasoning, red pepper flakes (if using), and season with salt and pepper. Simmer for 5-7 minutes.
- Assemble the casserole:
- Spread the roasted spaghetti squash evenly in the bottom of a greased 9x13-inch baking dish. Pour the meat sauce over the squash, spreading it evenly. Sprinkle the mozzarella and Parmesan cheeses over the top.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Serve:
- Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve warm and enjoy!
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