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Spaghetti Squash Casserole Bake

Total Time

Prep: 25 min. Bake: 1 hour


6 servings

Don't be fooled by this recipe—it only looks complicated. long ago, one of our daughters passed it on along with squash from her first garden.—Glenafa Vrchota, Mason City, Iowa
Spaghetti Squash Casserole Bake Recipe photo by Taste of Home


  • 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 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


  1. Cut 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° until squash can be easily pierced with a fork, 20-30 minutes.
  2. Meanwhile, melt butter in a large skillet. Add the mushrooms, onion, garlic, basil, oregano, salt, thyme and pepper; saute until onion is tender. Add tomatoes; cook until most of the liquid has evaporated. Set aside.
  3. Scoop out the flesh of squash, separating strands with a fork. Combine the flesh, 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° until heated through and top is golden brown, about 40 minutes.

Nutrition Facts

3/4 cup: 263 calories, 9g fat (5g saturated fat), 24mg cholesterol, 528mg sodium, 37g carbohydrate (6g sugars, 5g fiber), 12g protein.

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