How to make baked spaghetti squash casserole

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Spaghetti is delicious but really, how many times can you eat it in a week? Not only is it crammed with carbs, but it can get boring pretty quickly. Luckily, spaghetti squash is here to save the day. The amazing thing about spaghetti squash is that it really does act like spaghetti. After roasting in the oven, the squash pulls apart into tiny strands that look like bona fide pasta. Just pour on your favorite spaghetti toppings and enjoy, or take it a step further.
This baked spaghetti squash recipe showcases everything there is to love about this winter vegetable. And every nook and cranny of it is filled with goodness, including tomato sauce, ricotta and Parmesan cheeses, fresh herbs and one egg to give it some "legs" and help it really stand up (and out) on a plate. Just like traditional baked spaghetti, this one's sure to be a family favorite.
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Baked Spaghetti Squash
6
10 minutes
1 hour, 10 minutes
1 hour, 20 minutes
2 spaghetti squash, about 2 pounds each
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 onion, diced
3 cloves garlic, minced
2 tablespoons fresh thyme, chopped
1 tablespoon dried oregano
1 tablespoon dried basil
1 can (14.5 ounces) diced tomatoes, with juices
1 can (24 ounces) spaghetti sauce
1 cup ricotta cheese
1 cup Parmesan cheese
1 egg, lightly beaten
3 tablespoons fresh parsley, chopped
Preheat oven to 375 degrees Fahrenheit. Cut spaghetti squash in half (it doesn't matter if you do it lengthwise or horizontally). Rub olive oil all over each side of the squash and sprinkle it (inside and out) with salt and pepper.
Place spaghetti squash skin side down on a baking sheet. Roast for about 45 minutes, until squash can easily be scooped out with a fork or spoon. Keep the oven on, as the spaghetti squash is about to go back in.
While squash is cooking, heat 1 tablespoon olive oil in a skillet over medium heat. When hot, add onion and garlic and saute just until the onion is soft and translucent. Add the dried basil, oregano and fresh thyme, and stir. Remove to a large bowl.
When spaghetti squash is finished roasting, scoop the spaghetti-like strands into the same bowl as the onion and herbs. To the bowl add diced tomatoes, spaghetti sauce, ricotta cheese, egg and half of the Parmesan cheese. Season with a bit of salt and pepper.
Combine all ingredients in the bowl thoroughly before pouring into a greased 9-by-13-inch casserole dish. Top with the remaining Parmesan cheese, cover with foil and place back in the oven for 30 minutes.
Remove baked spaghetti squash from the oven, remove foil and let cook for another 10 minutes, until cheese on top is melted and bubbling.
Remove from oven and sprinkle with chopped parsley just before serving.
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Pro tip: Go crazy with this recipe and stuff it full of even more delicious ingredients — ground beef, sausage, bacon, bell peppers, mushrooms, whatever you enjoy!
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Seriously good.
April 18   ·  
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Start with a little tomato sauce and then build like so: eggplant, zucchini, yellow squash, tomato and thinly sliced red onion. Some vegetables such as the eggplant may be wider than others.
April 15   ·  
Begin by melting your butter and whisking in flour and milk. Next, add the creamy monterey jack cheese along with seasoning. I like to pre-cook the cauliflower right in the cheese sauce on the stove top.
April 14   ·  
 
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