Spaghetti Squash Casserole Recipe
User Reviews
4.5
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Prep Time
40 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs 10 mins
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Servings
4 servings
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Calories
350 kcal
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Course
Main Course
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Cuisine
American
Spaghetti Squash Casserole Recipe
Description
The recipe begins by roasting spaghetti squash to create tender, noodle-like strands. Meanwhile, a mushroom bolognese sauce is crafted by sautéing onions, garlic, and quartered baby bella mushrooms with herbs including rosemary, oregano, paprika, and optional red pepper flakes. Crushed tomatoes simmer with the spices until thickened and fragrant, finished by stirring in fresh basil.
The casserole assembles by combining the roasted squash with this tomato-mushroom sauce and layering in mozzarella, Parmesan, and ricotta. Baking it at 400°F melts the cheeses and blends the flavors into a richly textured, comforting meal that offers a vegetable-forward alternative to traditional pasta dishes with meat sauce.
This casserole is ideal for those seeking a satisfying, meatless option with depth from mushrooms and robust seasoning. It fits easily as a main or side dish and can be adjusted by substituting cheeses as noted in the recipe notes for vegetarian adaptations.
Ingredients
Mushroom Bolognese Sauce
- 2 Tbsp olive oil
- 1/2 onion finely chopped, large
- 8 ounces baby bella mushroom or crimini mushrooms, quartered
- 5 cloves garlic minced
- 1 tsp rosemary fresh or dried, dried
- 2 tsp oregano dried
- 2 tsp paprika
- 1/2 tsp red pepper flakes optional
- 1 tsp salt to taste, sea salt
- 1 (28-oz) crushed tomatoes undrained, canned
- 2 Tbsp basil chopped, fresh
Spaghetti Squash Casserole
- 1 large spaghetti squash roasted
- 1 1/2 cups mozzarella cheese grated
- 1/4 cup Parmesan Cheese grated, see note*
- 1/3 cup ricotta cheese
Instructions
- Roast the spaghetti squash according to these instructions, or cook the spaghetti squash using your preferred method.
- Prepare the mushroom bolognese sauce. In a large saute pan or pot, heat the olive oil over medium and add the chopped onion. Saute, stirring frequently, until onion his very fragrant and has softened, about 8 minutes.
- Add the chopped mushrooms and garlic, and saute, stirring occasionally, until very fragrant, about 3 to 5 minutes. Add the garlic, rosemary, oregano, paprika, red pepper flakes, and sea salt and cook another 2 minutes.
- Add the crushed tomatoes and bring sauce to a gentle boil. Reduce the heat to a simmer, cover, and cook 30 minutes (or longer to maximize flavor if desired).
- Remove the cover and cook at a gentle boil for 10 minutes, until sauce is thick. Add the chopped basil, stir, and set sauce aside until ready to use.
- Preheat the oven to 400 degrees F and lightly spray or oil a small casserole dish (9-inch square or round will work great!).
- Transfer the cooked spaghetti squash to the prepared casserole dish and sprinkle with sea salt. Pour the mushroom bolognese sauce over the spaghetti squash noodles, then top with the grated mozzarella, parmesan, and ricotta cheeses.
- Bake on the center rack of the preheated oven for 30 to 45 minutes, until cheese is golden brown and sauce is bubbling.
- Remove from oven and allow casserole to sit 30 minutes before serving.
Notes
- Omitting Parmesan cheese makes this casserole vegetarian; substitute with preferred vegetarian or vegan cheeses.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 350kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 19g | 38% |
| Fat | 21g | 32% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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