Hearty Spaghetti Squash Casserole: A Wholesome Dinner (Print Version)

Spaghetti Squash Casserole offers a comforting, healthy twist on weeknight meals. My go-to recipe for a warm, delicious, and easy family dinner.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Low-carb, Gluten-free

# Ingredients:

→ The Squash Base

01 - 1 medium spaghetti squash (about 3 lbs)
02 - 1 tbsp olive oil
03 - Salt and black pepper, to taste

→ Savory Filling

04 - 1 lb lean ground turkey (or ground beef)
05 - 1 medium onion, chopped
06 - 3 cloves garlic, minced
07 - 1 (24 oz) jar marinara sauce
08 - 1 tsp Italian seasoning

→ Creamy Goodness

09 - 15 oz ricotta cheese
10 - 1/2 cup grated Parmesan cheese, plus more for topping
11 - 2 large eggs
12 - Salt and black pepper, to taste

→ Cheesy Topping

13 - 1 1/2 cups shredded mozzarella cheese

# Instructions:

01 - First things first, get that spaghetti squash ready! I carefully slice mine in half lengthwise, scoop out the seeds (that’s always the messy part, right?), and then drizzle the cut sides with a little olive oil, salt, and pepper. Place them cut-side down on a baking sheet. I usually roast mine at 400°F (200°C) for about 30-40 minutes, until it’s fork-tender. You want those strands to pull away easily. Don't rush this step, honestly, it makes all the difference for your <strong class="keyphrase">Spaghetti Squash Casserole</strong>.
02 - While the squash is doing its thing, heat a large skillet over medium heat. Add a splash of olive oil, then toss in your chopped onion. Let it soften for a few minutes until it's fragrant – I just love that smell! Then, add your minced garlic and cook for another minute until you can really smell it, but don't let it burn. Next, add your ground turkey (or beef) and break it up with a spoon. Cook until it’s browned, then drain any excess fat. This is where the flavors really start to build, creating a delicious foundation for your <strong class="keyphrase">Spaghetti Squash Casserole</strong>.
03 - Once the meat is browned, stir in your marinara sauce and Italian seasoning. Let it simmer gently for about 5-7 minutes, letting those flavors meld. Meanwhile, in a separate bowl, whisk together the ricotta cheese, a handful of grated Parmesan, and your eggs. Season this creamy mixture with a pinch of salt and pepper. This is the heart of your casserole, adding that rich, comforting texture. I always taste it here and adjust seasonings; sometimes I add a tiny bit more Parmesan. It's all about what feels right!
04 - By now, your spaghetti squash should be perfectly roasted. Carefully flip the halves over and use a fork to scrape out those lovely spaghetti-like strands. It's so satisfying to see them come away! Transfer the squash strands to a large mixing bowl. Add the ricotta mixture and half of the meat sauce to the squash, gently tossing it all together. You want everything coated but not mashed. This is where your <strong class="keyphrase">Spaghetti Squash Casserole</strong> really starts to take shape.
05 - Grab a 9x13 inch baking dish and spread a thin layer of the remaining meat sauce on the bottom. This prevents sticking and adds extra flavor to the base. Then, spoon the spaghetti squash mixture evenly over the sauce. Top that with the rest of your meat sauce, spreading it right to the edges. Finally, sprinkle a generous layer of shredded mozzarella cheese all over the top. I like to pile it high, honestly, because who doesn't love a cheesy crust? Don't be shy!
06 - Pop your assembled <strong class="keyphrase">Spaghetti Squash Casserole</strong> into your preheated oven at 375°F (190°C). Bake for about 25-30 minutes, or until the cheese is bubbly and beautifully golden brown. If it's browning too quickly, you can loosely tent it with foil. I love how the house smells when this is baking – warm, cheesy, and so inviting. Let it rest for 5-10 minutes before serving; it helps everything set. Then, dig in! It’s such a satisfying, healthy delight.

# Notes:

01 - Always let your spaghetti squash cool slightly before scraping; it’s easier to handle and prevents burns.
02 - It keeps beautifully in the fridge for 3-4 days in an airtight container.
03 - Cottage cheese (small curd) can be used instead of ricotta in a pinch.
04 - A crisp green salad with a tangy vinaigrette is always a winner alongside.

# Equipment Needed:

01 - Large baking sheet
02 - large skillet
03 - large mixing bowl
04 - 9x13 inch baking dish

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 18-22g
Total Carbohydrate: 25-30g
Protein: 25-30g

Back