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Spaghetti Squash Casserole

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
    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 shredded mozzarella or cheddar cheese
  • 1 tablespoon chopped fresh parsley


  • 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.
Nutrition Facts
1 each: 160 calories, 9g fat (4g saturated fat), 39mg cholesterol, 226mg sodium, 7g carbohydrate (2g sugars, 2g fiber), 14g protein.

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  • AmericanCurlgirl
    Aug 20, 2019

    I make this using ground turkey, either the taco flavored or the Italian flavored. Adds a little more "zip" to the flavor. Freezes well too...I'm single so I freeze individual portions.

  • Terry
    Nov 3, 2018

    My spaghetti squash ended up being "over the hill", so I used an acorn squash instead, which I roasted for about 20 minutes, then cut into1" or so pieces. I used pork sausage and hot Italian sausage. Other than that, followed the recipe as is, but used probably a tablespoon of dried oregano and a bit of dried Lennon basil. My bf raved about it! I think the robust flavor, or lack thereof, has a lot to do with the sausage used. Ours were both made locally, and are packed with flavor on their own. Obviously, the hot sausage added a bit of heat, as well. Definitely staying on the keeper list for fall squash!

  • Debbie
    Mar 25, 2018

    No comment left

  • jacbm
    Nov 4, 2017

    I thought it needed a bit more seasoning, but husband loved it. Did use a whole can of diced tomatoes and added mushrooms. Am considering using some tomato sauce next time. You could add just about any other veggie to it too. Except for the beef, lower sodium, but also used 90% grind beef for that reason.

  • jacbm
    Nov 4, 2017

    I thought it needed bjt more seasoning,

  • jacbm
    Nov 4, 2017

    I thought it needed bjt more seasoning,

  • jacbm
    Nov 4, 2017

    I thought it needed bjt more seasoning,

  • Frances
    Sep 24, 2017

    This is a favorite casserole made by my sister and is a requested recipe. We make it vegetarian with vegetarian "crumbles" and she adds 2 plus cups of her own canned tomato sauce and no water, to this recipe. We use reduced fat mozzarella, and probably more chopped pepper and onion depending on size of the squash. Excellent recipe and can vary spices added--some Italian seasoning is very nice in it as well,.

  • SkitzoidLady
    Jan 4, 2017

    I wasn't over the top in love with this recipe. It was okay, but nothing to write home about. I pretty much followed the recipe to the T, except that I followed the advice of others and added spaghetti sauce, and used and Italian blend of dried herbs rather than the oregano. I was looking for a recipe that would make the spaghetti squash shine, but I thought it got lost among the other ingredients. In my opinion one lb of ground beef was way more than enough. If you are trying to find a way to get your family to eat squash, this would be a good recipe. I love the taste of squash, so didn't feel like I needed to hide it behind other flavors. I probably will not make this again.

  • elysesalpeter
    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.