Real Recipes From Real Home Cooks ®

spaghetti squash casserole

★★★★★ 11
a recipe by
Tonya Young
Denison, IA

I'm always looking for a way to eat squash and this is a great one. It's like spaghetti but better for you.

Blue Ribbon Recipe

Have you ever added spaghetti squash to a casserole before? It can raise a few eyebrows at first, but spaghetti squash is truly a wonderful addition to many traditional recipes. This particular casserole has a distinctly Italian flavor and makes a wonderful side dish. Skeptical or not, this is one I recommend you try.

— The Test Kitchen @kitchencrew
★★★★★ 11
serves 6
prep time 55 Min
cook time 30 Min
method Bake

Ingredients For spaghetti squash casserole

  • 3 1/2 lb
    spaghetti squash
  • 4
  • 3 Tbsp
    olive oil
  • 2
    garlic cloves, minced
  • 1 tsp
  • pinch
  • 1/2 c
    mozzarella cheese, shredded
  • 1/4 c
    parmesan cheese, grated
  • 1/4 c
    green onions, chopped

How To Make spaghetti squash casserole

  • 1
    Cut squash in half and remove pulp and seeds.
  • 2
    Place in pan with cut side down in 1 inch of water. Cook in 350 oven for 45 minutes. Remove and let cool.
  • 3
    Cut an X on the bottom of each tomato and drop in boiling water for 30-45 seconds.
  • 4
    Remove and place in ice bath.
  • 5
    Peel, core and chop tomatoes.
  • 6
    Use fork to scoop pulp from squash.
  • 7
    Place spaghetti like strands in casserole dish and add tomatoes. Sprinkle with salt and pepper.
  • 8
    Saute garlic in olive oil then toss with tomatoes and squash.
  • 9
    Top with mozzarella, parmesan and green onions. Bake at 350 for 30 minutes.