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

Spaghetti Squash Casserole Recipe

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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
Contest Winning Test Kitchen Approved
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

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Reviewed Mar. 5, 2016

"This is delicious and such a great way to use spaghetti squash. After reading all the suggestions I added sausage to double the meat, used Italian seasoning instead of just oregano. 3 Garlic cloves minced and added one extra can of fire roasted tomatoes to keep it all moist. It did need more salt, surprisingly, so I added more as I was cooking per taste. It's really delicious. Thank you for posting this."

Reviewed Jan. 11, 2016

"Delicious! Added some tomato sauce to the original recipe, have made this several times is a family favorite."

Reviewed Dec. 30, 2015

"Loved this! Added some tomato paste, Italian seasoning, mixture of mozzarella and cheddar cheese on top and baked with cheese on top."

Reviewed Jun. 7, 2015

"Since some of the reviews suggested adding pasta or pizza sauce because it was dry, I added a jar of pizza sauce. It was good and I will make it again."

Reviewed Nov. 4, 2014

"Substituted the ground beef for ground elk and was really good! Make sure to add a little extra seasoning and tomato juices as it can be slightly bland/dry."

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