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Spaghetti Squash Casserole Bake

 Spaghetti Squash Casserole Bake
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
6 ServingsPrep: 25 min. Bake: 1 hour

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

2 of 2

Spaghetti Squash Casserole Bake (continued)

Directions (continued)

  • 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.