[X]

Home > Recipes > Spaghetti Squash Casserole Bake

Spaghetti Squash Casserole Bake Recipe

Spaghetti Squash Casserole Bake Recipe photo by Taste of Home

Read reviews (6)

Rate recipe

Meet the Cook: Don't be fooled by this recipe...it only looks complicated. One of our daughters (both grown) passed it on - along with squash from her first garden! -Glenafa Vrchota, Mason City, Iowa

This recipe is:

Contest Winning

[X]

Rate Spaghetti Squash Casserole Bake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Spaghetti Squash Casserole Bake Recipe

Prep: 25 min. Bake: 1 hour

Yield: 6 Servings

25 60 85

Ingredients

1 medium spaghetti squash (about 8 inches)
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, chopped
1 cup dry bread crumbs
1 cup ricotta cheese
1/4 cup minced fresh parsley
1/4 cup grated Parmesan cheese

Directions

Slice the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add 1/2-in. water and cover tightly with foil. Bake at 375° for 20-30 minutes or until easily pierced with a fork.
Meanwhile, melt butter in a large skillet. Add the mushrooms, onion, garlic, basil, oregano, thyme, salt and pepper; saute until onion is tender. Add tomatoes; cook until most of the liquid has evaporated. Set aside.
Scoop out the squash, separating strands with a fork. Combine the squash, tomato mixture, bread crumbs, ricotta cheese and parsley.
Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 40 minutes or until heated through and top is golden brown. Yield: 6 servings.

Nutritional Facts 3/4 cup equals 263 calories, 9 g fat (5 g saturated fat), 24 mg cholesterol, 528 mg sodium, 37 g carbohydrate, 5 g fiber, 12 g protein.

Originally published as Spaghetti Squash Casserole in Country Woman July/August 1992, p31

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Spaghetti Squash Casserole Bake

Spaghetti Squash Casserole Bake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-6) of 6 reviews

Sort Reviews:

Reviewed on Mar. 26, 2013 by emscooking

Delicious! VERY easy to make. The sketti squash took a bit longer than 20-30 minutes. I infact bumped up the temp to about 425 degrees for approx 50-60mins. I used a can of diced tomatoes because I did not have any tomatoes in the fridge. This worked out great! Make sure you drain the tomatoes before adding them. I omitted the mushrooms for the first time because friends/family don't like mushrooms. It was fine without them however don't omit them if you don't have to. Next time I may add green and/or red peppers (diced finely) and some spinach. This is my first time cooking with sketti squash and I will add this to my recipe book.

Reviewed on Jan. 28, 2013 by germanycook

Wow. Loved this recipe, such a nice change from other casseroles. I used cottage cheese/sour cream cuz couldn't find ricotta. I froze it before baking, then thawed it and baked as directed and it came out fine! Next time I would add a bit more salt.

Reviewed on Jan. 14, 2012 by JenfromFlag

I really enjoyed this recipe. It was fairly easy to make and turned out to be a hit for the entire family.

Reviewed on Apr. 25, 2011 by ajvitale22

I really loved how everything went together so well. I don't add ricotta cheese or bread crumbs, instead I add more tomatoes to keep it on the healthier side.

Reviewed on Mar. 16, 2011 by ladybug_555

Reviewed on Jan. 28, 2011 by NicaL

FANTASTIC!!!! This is the first time I've ever tried spaghetti squash and it was a hit with the whole family. My 3 year old will NOT eat anything that resembles vegetables, but ate all of this, including the other veggies that are mixed in. I think this just became a staple in out house! ;-)