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

Spaghetti Squash Casserole Bake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 1 hour
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 1 hour
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Scoop out the squash, separating strands with a fork. Combine the squash, tomato mixture, bread crumbs, ricotta cheese and parsley.
  4. 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.
Originally published as Spaghetti Squash Casserole in Country Woman July/August 1992, p31

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.

Reviews for Spaghetti Squash Casserole Bake

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Apr. 5, 2014

It was great! I added in some chicken breast but left the rest the same... will definitely make again!

MY REVIEW
Reviewed Mar. 26, 2013

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.

MY REVIEW
Reviewed Jan. 28, 2013

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.

MY REVIEW
Reviewed Jan. 14, 2012

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

MY REVIEW
Reviewed Apr. 25, 2011

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.

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