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Spaghetti Squash Casserole Recipe
Spaghetti Squash Casserole Recipe photo by Taste of Home

Spaghetti Squash Casserole Recipe

Read Reviews (13)
4.53 13
Publisher Photo
Spaghetti squash, like zucchini, can take over a garden. This is an excellent way to put that abundance to good use. I got the original recipe at a cooking class, and I've made it many times since. It's unique and tasty. -Mina Dick, Boissevain, Manitoba
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 6-8 servings


  • 1 small spaghetti squash (1-1/2 to 2 pounds)
  • 1/2 cup water
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped sweet red pepper
  • 1 garlic clove, minced
  • 1 cup canned diced tomatoes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup (4 ounces) shredded mozzarella or cheddar cheese
  • 1 tablespoon chopped fresh parsley

Nutritional Facts

1 serving (1 each) equals 160 calories, 9 g fat (4 g saturated fat), 39 mg cholesterol, 226 mg sodium, 7 g carbohydrate, 2 g fiber, 14 g protein.


  1. Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes. Yield: 6-8 servings.
Originally published as Spaghetti Squash Casserole in Taste of Home October/November 1994, p27

Nutritional Facts

1 serving (1 each) equals 160 calories, 9 g fat (4 g saturated fat), 39 mg cholesterol, 226 mg sodium, 7 g carbohydrate, 2 g fiber, 14 g protein.

Reviews for Spaghetti Squash Casserole(13)

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Reviewed Feb. 9, 2014

Very good recipe! I can't eat cheese so left it off and it was still wonderful!

Reviewed Jan. 21, 2014

This recipe is a great starting point. I have made it 6 times now and I do it different each time. Last time I used Italian sausage and double the meat, I use jar spaghetti sauce and last of all I put the cheese on before it goes in the oven. It comes out kinda like a lasagna. My kids even eat it.

Reviewed Sep. 17, 2012

I used 2 cups of diced tomatoes and added some Italian seasoning as someone suggested for more flavour. Very easy recipe....very quick, for a healthy family meal. Will definitely make this casserole again!

Reviewed Sep. 2, 2012

This is excellent! The first time I made it was with home grown squash that was bigger in size than called for so I doubled the meat sauce which worked great. That first time, I found that I was out of tomatoes, so I used home canned tomato products. I have used a chili base, pasta sauce, and salsa. Any of them worked great. I will continue to make it this way.

Reviewed Mar. 26, 2012

This is a big hit with my family! My kids love it, although they want to know why the "noodles" are crunch!

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