Introduction
If you’re craving a cozy, cheesy comfort dish but want to keep things a little lighter, this Spaghetti Squash Casserole is the perfect choice. It’s a wholesome, low-carb twist on traditional pasta casseroles, yet it doesn’t skimp on flavor. Roasted spaghetti squash strands replace noodles, creating a dish that’s creamy, cheesy, and packed with vegetables. Whether you’re cooking for a weeknight dinner or meal prepping for the week ahead, this casserole is a delicious and nutritious option the whole family will enjoy.
Ingredients
- 1 medium spaghetti squash (about 3–4 pounds)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 tablespoon butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground turkey or lean ground beef
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 cup marinara sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil or parsley
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, then sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35–40 minutes, or until the flesh is tender and can be easily shredded with a fork. Allow it to cool slightly, then use a fork to scrape out the spaghetti-like strands into a large bowl. - Cook the Filling:
In a large skillet, melt butter over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the ground turkey (or beef) and cook until browned, breaking it apart with a spatula. Season with Italian seasoning, crushed red pepper flakes, salt, and pepper. Stir in the diced tomatoes and marinara sauce. Simmer for about 5 minutes. - Assemble the Casserole:
In the bowl with the shredded spaghetti squash, add the cooked meat sauce, ricotta cheese, and 1 cup of mozzarella. Mix everything until well combined. Transfer the mixture into a lightly greased 9×13-inch baking dish. Smooth out the top and sprinkle with the remaining mozzarella and Parmesan cheese. - Bake:
Reduce oven temperature to 375°F (190°C). Bake the casserole uncovered for 25–30 minutes, or until bubbly and golden on top. Let it rest for about 10 minutes before serving.
Serving Suggestions
Garnish with fresh basil or parsley and serve with a side salad or garlic bread for a hearty, well-rounded meal. This dish reheats beautifully, making it great for leftovers or meal prep.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave. You can also freeze the baked casserole for up to 2 months — just thaw overnight before reheating.
Final Thoughts
This Spaghetti Squash Casserole delivers all the rich, comforting flavors of a classic pasta bake without the heaviness of traditional noodles. It’s the perfect recipe when you want to indulge smartly — warm, cheesy, and satisfying every time!