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Spaghetti Squash Casserole

This spaghetti squash casserole is hearty and comforting, but won’t weigh you down. Strands of spaghetti squash stand in for pasta--they’re tossed with a quick beef and tomato sauce, topped with cheese, and baked to gooey, golden brown perfection.

Total Time

1 hr 45 min

1 hr 45 min

Prep Time

15 minutes

15 min

Cook Time

1 hr 30 min

1 hr 30 min

Total Time

1 hr 45 min

1 hr 45 min

Prep Time

15 minutes

15 min

Cook Time

1 hr 30 min

1 hr 30 min

Ingredients

for 6 servings

  • nonstick cooking spray, for greasing
  • 1 medium spaghetti squash
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • 1 lb ground beef (455 g)
  • ¼ cup tomato paste (60 g)
  • 1 can tomato, diced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups shredded mozzarella cheese (200 g)
  • ½ cup fresh basil leaf (20 g), for serving

Nutrition Info

  • Calories 443
  • Fat 27g
  • Carbs 16g
  • Fiber 2g
  • Sugar 6g
  • Protein 33g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400˚F (200°C). Grease a 9 x 13-inch baking dish with nonstick spray.
  2. On a cutting board, cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard. Drizzle 1 tablespoon of olive oil over the cut sides of the squash, then transfer to a rimmed baking sheet, cut side-down.
  3. Bake the squash until fork-tender, about 1 hour. Let the spaghetti squash cool for 5 minutes, then use a fork to pull the strands of spaghetti squash and transfer to a medium bowl.
  4. In a large pot or Dutch oven, heat the remaining tablespoon of olive oil over medium-high heat. Once the oil begins to shimmer, add the onion and cook until softened and light golden, about 5 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, until aromatic, about 1 minute.
  5. Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Add the tomato paste and cook, stirring often, until combined, about 1 minute.
  6. Add the diced tomatoes, salt, and pepper, and stir to combine. Bring to a simmer, cover, and cook for 5 minutes. Stir in the spaghetti squash until well combined.
  7. Transfer the mixture to the prepared baking dish and spread in an even layer. Sprinkle the cheese over the casserole.
  8. Bake until the cheese is melted and golden brown, about 20 minutes. Remove from the oven and let the casserole cool for 5 minutes.
  9. Top with the basil, then serve.
  10. Enjoy!

Ingredients

for 6 servings

  • nonstick cooking spray, for greasing
  • 1 medium spaghetti squash
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • 1 lb ground beef (455 g)
  • ¼ cup tomato paste (60 g)
  • 1 can tomato, diced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups shredded mozzarella cheese (200 g)
  • ½ cup fresh basil leaf (20 g), for serving

Nutrition Info

  • Calories 443
  • Fat 27g
  • Carbs 16g
  • Fiber 2g
  • Sugar 6g
  • Protein 33g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400˚F (200°C). Grease a 9 x 13-inch baking dish with nonstick spray.
  2. On a cutting board, cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard. Drizzle 1 tablespoon of olive oil over the cut sides of the squash, then transfer to a rimmed baking sheet, cut side-down.
  3. Bake the squash until fork-tender, about 1 hour. Let the spaghetti squash cool for 5 minutes, then use a fork to pull the strands of spaghetti squash and transfer to a medium bowl.
  4. In a large pot or Dutch oven, heat the remaining tablespoon of olive oil over medium-high heat. Once the oil begins to shimmer, add the onion and cook until softened and light golden, about 5 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, until aromatic, about 1 minute.
  5. Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Add the tomato paste and cook, stirring often, until combined, about 1 minute.
  6. Add the diced tomatoes, salt, and pepper, and stir to combine. Bring to a simmer, cover, and cook for 5 minutes. Stir in the spaghetti squash until well combined.
  7. Transfer the mixture to the prepared baking dish and spread in an even layer. Sprinkle the cheese over the casserole.
  8. Bake until the cheese is melted and golden brown, about 20 minutes. Remove from the oven and let the casserole cool for 5 minutes.
  9. Top with the basil, then serve.
  10. Enjoy!

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