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Spaghetti Squash Casserole Recipe
4.5 from 117 votes

Spaghetti Squash Casserole Recipe

This Spaghetti Squash Casserole layers roasted spaghetti squash with a mushroom bolognese sauce enriched by garlic, herbs, and crushed tomatoes, then topped with a combination of mozzarella, Parmesan, and ricotta cheeses. The casserole develops a warmly spiced, hearty presence with tender squash strands and a rich, cheesy finish.

Prep Time
40 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs 10 mins
Servings: 4 servings
Calories: 350 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Roast the spaghetti squash according to these instructions, or cook the spaghetti squash using your preferred method.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. Preheat the oven to 400 degrees F and lightly spray or oil a small casserole dish (9-inch square or round will work great!).
  7. 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.
  8. Bake on the center rack of the preheated oven for 30 to 45 minutes, until cheese is golden brown and sauce is bubbling.
  9. 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

Serving 1of 4 Calories 350kcal (18%) Carbohydrates 23g (8%) Protein 19g (38%) Fat 21g (32%) Fiber 6g (24%) Sugar 11g (22%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 350

% 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.