Spaghetti Squash Casserole Recipe

Introduction

This Spaghetti Squash Casserole is a comforting and healthy twist on a classic pasta bake. Using spaghetti squash instead of traditional noodles makes it lighter while still delivering plenty of cheesy, savory flavor. It’s perfect for a family dinner or a nutritious weeknight meal.

Ingredients

• 1 spaghetti squash (cooked)
• 1 pound lean ground beef
• 1 onion (diced)
• 2 cloves garlic (minced)
• 15 ounces canned diced tomatoes (1 can)
• 1 tablespoon tomato paste
• 1 cup marinara sauce (or pasta sauce)
• 1 teaspoon Italian seasoning
• 1 ½ cups shredded mozzarella cheese

Instructions

1. Step 1: Cook the spaghetti squash until tender. Once cooked, use a fork to scrape the strands from the squash, then set the strands aside.
2. Step 2: Preheat your oven to 375°F (190°C).
3. Step 3: In a medium saucepan, cook the ground beef, diced onion, and minced garlic over medium heat until the beef is no longer pink. Drain off any excess fat.
4. Step 4: Add the canned diced tomatoes, tomato paste, marinara sauce, and Italian seasoning to the beef mixture. Let it simmer for about 5 minutes to combine the flavors.
5. Step 5: Stir the cooked spaghetti squash strands into the sauce mixture. Transfer everything to a casserole dish or spoon it back into the emptied squash shells. Top with shredded mozzarella cheese.
6. Step 6: Bake in the preheated oven for about 20 minutes, or until the cheese is golden and bubbly. Serve warm.

Tips & Variations

• For a vegetarian version, substitute the ground beef with cooked lentils or a plant-based ground meat alternative.
• Adding some chopped bell peppers or mushrooms to the beef mixture can add extra flavor and texture.
• If you prefer a spicier dish, stir in a pinch of red pepper flakes with the Italian seasoning.
• To cook the spaghetti squash, try roasting it cut-side down at 400°F for 40 minutes or microwaving it for 10-12 minutes until tender.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short bursts, stirring halfway to ensure even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spaghetti squash for this recipe?

Yes, you can use frozen cooked spaghetti squash. Make sure it is fully thawed and drained of excess moisture before mixing with the sauce to avoid a watery casserole.

What can I use instead of mozzarella cheese?

Mozzarella is great for melting, but you can also use cheddar, provolone, or a dairy-free cheese alternative if you prefer.

Spaghetti Squash Casserole Recipe

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★★★★★

4.4 from 67 reviews

• Author: Simon
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Diet: Low Calorie

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Description

This Spaghetti Squash Casserole is a wholesome, low-carb alternative to traditional pasta dishes. Featuring tender spaghetti squash strands combined with savory ground beef, a flavorful tomato sauce, and melted mozzarella cheese, this casserole is baked to golden perfection, offering a comforting and nutritious meal that the whole family will enjoy.

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Ingredients

Scale 1x2x3x

Squash

• 1 spaghetti squash (cooked)

Beef and Sauce

• 1 pound lean ground beef
• 1 onion (diced)
• 2 cloves garlic (minced)
• 15 ounces canned diced tomatoes (1 can)
• 1 tablespoon tomato paste
• 1 cup marinara sauce (or pasta sauce)
• 1 teaspoon Italian seasoning

Topping

• 1 ½ cups shredded mozzarella cheese

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Instructions

1. Cook Spaghetti Squash: Cook the spaghetti squash until tender. You can bake, microwave, or steam the squash until it is soft enough to shred. Once cooked, use a fork to scrape the flesh into spaghetti-like strands. Remove strands and set aside.
2. Preheat Oven: Preheat your oven to 375°F (190°C) in preparation for baking the casserole.
3. Cook Beef Mixture: In a medium saucepan over medium heat, cook the lean ground beef along with the diced onion and minced garlic until the beef is browned and no pink remains. Drain any excess fat from the pan.
4. Add Tomato Ingredients and Seasoning: Stir in the canned diced tomatoes, tomato paste, marinara sauce, and Italian seasoning. Let the mixture simmer gently for about 5 minutes to allow flavors to meld.
5. Combine Squash and Sauce: Mix the cooked spaghetti squash strands into the beef and tomato sauce mixture thoroughly.
6. Assemble Casserole: Transfer the mixture to a casserole dish or spoon it back into the halved squash shells. Evenly top the casserole with shredded mozzarella cheese.
7. Bake: Place the casserole in the preheated oven and bake for approximately 20 minutes or until the cheese topping becomes golden and bubbly.

Notes

• To cook the spaghetti squash, you can bake it whole at 400°F for about 40-50 minutes until tender, microwave cut halves for 10-12 minutes, or steam until soft.
• Drain excess fat from the ground beef to keep the casserole lean and reduce greasiness.
• For extra flavor, consider adding red pepper flakes or fresh herbs like basil or parsley.
• This casserole can be prepared ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking cold.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Casserole
• Method: Baking
• Cuisine: Italian-American

Keywords: spaghetti squash casserole, low carb casserole, ground beef casserole, cheesy casserole, healthy pasta alternative, Italian casserole