Spaghetti Squash Casserole

Prep Time
Cook Time
1h 5m
Ready In

"This recipe has all the flavours of an Italian pasta dish without the pasta. I always increase the amount of herbs and add hot pepper flakes."

Original recipe yields 6 servings


  • Serving Size: 1 (459.9 g)
  • Calories 311.4
  • Total Fat - 15.3 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 45.5 mg
  • Sodium - 463.7 mg
  • Total Carbohydrate - 26.8 g
  • Dietary Fiber - 4.3 g
  • Sugars - 13.3 g
  • Protein - 16.9 g
  • Calcium - 333.7 mg
  • Iron - 2.2 mg
  • Vitamin C - 14.5 mg
  • Thiamin - 0.4 mg

Step 1

Slice the squash in half lengthwise and scoop out the seeds.

Step 2

Place squash, cut side down, in a baking dish; add 1/2" water and cover tightly with foil.

Step 3

Bake at 375F for 20-30 minutes or until easily pierced with a fork or knife.

Step 4

Melt butter in a large skillet.

Step 5

Add the mushrooms, onion, garlic, basil, oregano, thyme, pepper flakes and salt & pepper; sauté until onion is tender.

Step 6

Add tomatoes; cook until most of the liquid has evaporated; set aside.

Step 7

Scoop out the squash, separating strands with a fork.

Step 8

Combine the squash, tomato mixture, bread crumbs, ricotta cheese and parsley.

Step 9

Transfer to a greased 2qt baking dish.

Step 10

Sprinkle with parmesan cheese.

Step 11

Bake, uncovered, at 375F for 40 minutes or until heated through and top is golden brown.

Tips & Variations

No special items needed.



(25 Sep 2015)


Great casserole which we all enjoyed - made as directed except I used skim ricotta cheese. Thanks for sharing!

review by:
(6 Oct 2014)


We all love spaghetti squash, and we all loved this casserole. Other than subbing crushed pork puffs (for those needing to avoid flour) made as directed with wonderful results. We like spicy so did as you suggested and increased the herbs and hot pepper flakes. Another Luv recipe to my Family Favourites!

review by:
(29 Jan 2014)


I made this using tofutti sour cream instead of ricotta and brown rice bread crumbs. Also, instead of using the grated parmesan I used vegan cheese shreds. These changes were made due to food intolerances and this casserole tasted awesome. I will be making this often.

review by:
(9 Jan 2014)


Great casserole. Made as written and wouldn't change anything. Good side for pork.

review by:
(28 Sep 2013)