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!
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!
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.
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:
- Prepare the squash until al dente (roast it, microwave it, it’s up to you)
- Prepare the meat sauce in a saucepan
- Mix everything together in a casserole dish and top with cheese
- Bake until for 20 minutes or until cheese is melted and everything is warm and bubbly
Serve and enjoy, so easy!
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.
More Recipes You’ll Love
- Million Dollar Spaghetti Casserole – Favorite!
- Greek Spaghetti Squash
- Low Carb Spaghetti Squash with Meat Sauce
- The Best Homemade Pasta Sauce – Great over spaghetti squash or Zucchini Noodles
- Baked Rigatoni Pasta
- Skinny Chicken Alfredo – So good and creamy!
Spaghetti Squash Casserole
- 1 spaghetti squash cooked
- 1 pound lean ground beef
- 1 onion diced
- 2 cloves garlic minced
- 15 ounces diced tomatoes canned
- 1 tablespoon tomato paste
- 1 cup marinara sauce or pasta sauce
- 1 teaspoon Italian seasoning
- 1 ½ cups mozzarella cheese shredded
- Cook squash until tender *see note. Once cooked, use a fork to scrape the strands of spaghetti squash. Remove strands and set aside.
- Preheat oven to 375F.
- In a medium saucepan, cook ground beef, onion and garlic until no pink remains. Drain any fat.
- Add diced tomatoes, tomato paste, pasta sauce and seasoning. Simmer 5 minutes.
- 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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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This recipe far exceeded my expectations. I followed it as written and everyone was happy.
Pretty good. Unfortunately, following a regular spaghetti sauce recipe replacing pasta with squash, not a very impressive recipe idea.
A new favorite – thanks for the great recipe. I had to skip the onion and garlic, and used Rao’s marinara sauce without them. Cooked the spaghetti squash in my Instant Pot, and this was so fast and delicious.
Hey, this was good! We made ours vegan by using a walnut/mushroom “hamburger” we made and vegan Daiya cheese on top. I wasn’t too familiar with using spaghetti squash but it was fun. Thanks!
Thanks for the great new dish! My husband is Chinese American so he needs a little more heat than your kids probably tolerate! I threw in some habanero sauce, a palmful of kosher salt, and a lot of fresh ground pepper before cooking. Fortunately, it’s the kind of recipe you can really customize… very forgiving!
How big is the one spaghetti squash for this recipe?
The squash I use is about 3-4lbs.
Do you think I could make this the day before and do the oven part next day?
That would work perfectly. Set it on the counter to warm as the oven preheats. If it’s chilly from the fridge you might need to add a few minutes cook time.
So good! I don’t eat dairy so I added some dollops of vegan ricotta and topped with vegan cheese-but it’s so good-it didn’t even need the cheese! Thanks for a great recipe!
So happy you love this casserole Megan! Thanks for sharing your changes!
Made for dinner tonight. It was definitely worth it. I used my insta pot for the squash. Definitely a time saver
Cut in a half, until al dente – what does that mean?
The recipe says “Cook squash, cut in half, until al dente”. This means cook the spaghetti squash, which has already been cut in half, until it is cooked “al dente”. Al dente means that it is cooked through, but still slightly firm with a bit of chew, and is not mushy or soft. This is similar to how you’d cook pasta. Hope that helps Alex!
I’m planning to try this tonight. Thanks for posting it. I will say that when I first read through the recipe, I took this direction “Cook squash until tender. Cut in half” to be sequential: that is, you cook it and then cut it in half. It wasn’t until reading the comments that I realized that the squash was to be cut in half before baking. I hadn’t really noticed that “Cook squash” was a hyperlink. Anyway, all this to say that maybe for dummies like me, it would be helpful to make the order clearer in the recipe itself. Just a thought. Thanks again for posting!
Thank you for your feedback Tom, I have updated the recipe with additional notes on cooking the squash.
What is a serving size?
There are 6 servings per recipe, and each serving is approximately 2 cups. Hope that helps, Joe!
Could I use a 10oz bag of frozen spaghetti squash spirals in place of the 1 spaghetti squash?
I haven’t tried it but I do think it would work.
This looks awesome, but the nutritional information is per serving? How many servings per recipe please? Trying to be conscious about my eating, so this is important & it didn’t say.
This makes 6 servings.
I haven’t tried this dish yet, but it looks delicious!
Absolutely delicious. Used ground pork instead, added a variety of spices (I named them and my daughter said yes or no). This is definitely being put high on my recipe list.
Amazing,mouthwatering!!! Very easy to make. My kids loved it as well. I used ground turkey instead of beef.
Love the Easy Squash Casserole recipe
Super delicious! I also added red peppers and mushrooms and it was amazing!
Great additions Stacy! That sounds yummy.
We’ve made this twice and loved it.