Spaghetti Squash Casserole


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Baked Spaghetti Squash Casserole is an easy, low carb, pasta-like dish that everyone will absolutely love. Cooked spaghetti squash is combined with a quick meat sauce, topped with cheese and baked until golden and bubbly.

Serve this easy dinner alongside a simple caesar salad and crusty bread with Homemade Garlic Butter for the perfect weeknight meal!

Serving our favorite spaghetti squash casserole recipe

Spaghetti Squash Casserole

This low carb spaghetti squash casserole recipe features delicious strands of spaghetti squash (in place of pasta) baked with a quick and flavorful homemade meat sauce. The casserole is topped with cheese and baked until bubbly!

We love to make casseroles during the week! From an Easy Tuna Casserole to unstuffed cabbage roll casserole, they’re an easy versatile meal!

Eating healthier doesn’t mean you need to spend more time or money in the kitchen! This baked spaghetti squash casserole is ready in about 35 minutes, making it the perfect quick dish. We love serving it with a simple side salad as well as some easy dinner rolls to sop up the leftover meat sauce at the end. YUM!

Our favorite spaghetti squash casserole recipe on a plate ready to eat

How To Make Spaghetti Squash

Spaghetti Squash is an amazing veggie, a tender squash with strands that resemble everyone’s favorite pasta! The flavor is slightly sweet but not sweet like butternut squash or acorn squash.

Spaghetti Squash can be cooked in the microwave or you can make baked Spaghetti Squash in the oven. Once baked you can run a fork along the squash to create noodle-like strands perfect for soups, stews and of course casseroles like this one!

How to Cut Spaghetti Squash: Spaghetti squash is a very tough squash so I’d recommend poking it with a fork (like you would a baked potato) and microwaving it 3-5 minutes. This will soften the exterior enough for cutting. Cut lengthwise tip to tip and scoop out any seeds before cooking.

Ingredients for the best ever spaghetti squash casserole recipe

How To Make Squash Casserole

This spaghetti squash casserole is a lower carb take on our favorite Baked Spaghetti recipe! It’s easy to make, can be prepped ahead of time and has just a few simple steps:

  1. Prepare the squash until al dente (roast it, microwave it, it’s up to you)
  2. Prepare the meat sauce in a saucepan
  3. Mix everything together in a casserole dish and top with cheese
  4. Bake until for 20 minutes or until cheese is melted and everything is warm and bubbly

Serve and enjoy, so easy!

Spaghetti squash casserole topped with cheese and baked in the oven

Can You Freeze Spaghetti Squash Casserole

You bet! This baked casserole freezes amazingly. Just freeze it covered or in a plastic container for up to 3 months.

To reheat, defrost overnight in the fridge and pop it back in the oven until heated through.

If you’re storing it in glass, make sure you allow the glass to come to room temperature before it goes in the oven. Glass can easily shatter if the temperature is changed too quickly.

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5 from 6 votes
Review Recipe

Spaghetti Squash Casserole

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 servings
Author Holly Nilsson
Course Casserole, Dinner, Entree, Main Course
Cuisine American
This healthy spaghetti squash casserole recipe features colorful spaghetti squash baked with a quick and flavorful homemade meat sauce. The casserole is topped with cheese and baked until bubbly!

Ingredients

  • 1 spaghetti squash cooked
  • 1 pound lean ground beef
  • 1 onion diced
  • 2 cloves garlic minced
  • 15 oz diced tomatoes canned
  • 1 tablespoon tomato paste
  • 1 cup marinara sauce or pasta sauce
  • 1 teaspoon Italian seasoning
  • 1 1/2 cups mozzarella cheese shredded

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Instructions

  1. Preheat oven to 375F.

  2. Cook squash, cut in half, until al dente. Using a fork, remove spaghetti squash strands from the squash and set aside.

  3. In a medium saucepan, cook ground beef, onion and garlic until no pink remains. Drain any fat.

  4. Add diced tomatoes, tomato paste, pasta sauce and seasoning. Simmer 5 minutes.

  5. Stir in squash. Place in a casserole dish (or back into the squash halves) and top with cheese. Bake for 20 minutes or until golden and bubbly.

Nutrition Information
Calories: 286, Fat: 12g, Saturated Fat: 4g, Cholesterol: 56mg, Sodium: 530mg, Potassium: 748mg, Carbohydrates: 19g, Fiber: 4g, Sugar: 9g, Protein: 25g, Vitamin A: 12.6%, Vitamin C: 18.3%, Calcium: 35.8%, Iron: 19.5%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword spaghetti squash casserole

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This simple spaghetti squash casserole is one of our favorite weeknight casserole recipes. It is bursting with flavors, healthy, and low carb! #spendwithpennies #spaghetti #spaghettisquash #spaghettisquashcasserole #casserole #easycasserole</div

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Prepared this using Instant Pot for every step of the way and it was delicious. My husband, who is not a fan of leftovers, asked if we could have a repeat of it for dinner the next day. I did not have ground beef so used Italian sausage with garlic, sautéed in pot with diced onions. Had prepared the squash in it earlier. No need to heat up the kitchen on a hot day. Win-win!

  2. I made this last night, and it was fantastic! I was all out of gr. beef, so I removed the casings from (Jennie-O) Light Italian Turkey Sausages, and used that instead of gr. beef. The sausages are very well seasoned, so the dish was exceptionally yummy, and (bonus) also even healthier. I had some of my leftover homemade pasta sauce from the previous, so I used that, and topped the casserole with Mozzarella & Parmesan (to equal the appropriate amount of topping). It was SO tasty, and there were no leftovers! We’ll definitely be having this dish again. Thanks for a terrific recipe. :-)

  3. The entire family loved this! I used ground chicken instead of beef. I also had some old wine I needed to use up and poured it into the sauce mixture while it was simmering – delicious! Thank you.

  4. Recently retired but wife still working. I love to cook for my wife. She deserves something comforting after a day working with not so friendly people. We have favorites that we enjoy, but I’m looking to broaden our list of savory dinners. Trying one of your chicken breast recipes for myself for lunch today. Hope you meet my goals. Making spaghetti squash for dinner tonight.

    1. How nice of you to cook for your wife after a long day! I hope you find many recipes you enjoy here Bob!

  5. This was delicious! I tripled the recipe to make for a crowd and layered the sauce and squash instead of mixing it all together. I used half ground beef and half Italian sausage. I also used Italian style diced tomatoes.

  6. Made vegetarian version of this for dinner last night. Just swapped out the ground beef for vegetarian beef crumbles. It was sooo good!! Will be printing and making again, this is perfect for these cold winter months.

    1. Thank you so much for sharing Emily! I love that you made this vegan, and I think this is a great cold weather comfort food too!

  7. we made this yesterday (Jan. 7 2019) and we loved it!! I made it to recipe instructions and didn’t change anything. We will be adding this recipe to our meal schedule. Thanks so much!!!