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Spaghetti Squash Casserole Bake

Don't be fooled by this recipe—it only looks complicated. long ago, one of our daughters passed it on along with squash from her first garden.—Glenafa Vrchota, Mason City, Iowa
  • Total Time
    Prep: 25 min. Bake: 1 hour
  • Makes
    6 servings


  • 1 medium spaghetti squash (about 8 inches)
  • 1 tablespoon butter
  • 1/2 pound sliced fresh mushrooms
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2 medium tomatoes, chopped
  • 1 cup dry bread crumbs
  • 1 cup ricotta cheese
  • 1/4 cup minced fresh parsley
  • 1/4 cup grated Parmesan cheese


  • Cut the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add 1/2 in. water and cover tightly with foil. Bake at 375° until squash can be easily pierced with a fork, 20-30 minutes.
  • Meanwhile, melt butter in a large skillet. Add the mushrooms, onion, garlic, basil, oregano, salt, thyme and pepper; saute until onion is tender. Add tomatoes; cook until most of the liquid has evaporated. Set aside.
  • Scoop out the flesh of squash, separating strands with a fork. Combine the flesh, tomato mixture, bread crumbs, ricotta cheese and parsley.
  • Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° until heated through and top is golden brown, about 40 minutes.
Nutrition Facts
3/4 cup: 263 calories, 9g fat (5g saturated fat), 24mg cholesterol, 528mg sodium, 37g carbohydrate (6g sugars, 5g fiber), 12g protein.

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Average Rating:
  • knollbrookcook
    Dec 24, 2020

    This was quite tasty. I did add some grated cheddar cheese on top and a few buttered bread crumbs and I thought that made it even better. I will be making this again.

  • Barbara
    Sep 23, 2019

    It was easy and my mother loved it

  • Marilyn
    Nov 15, 2017

    This was so easy to make. My children do not like any squash. With this meal, they came back for seconds. Will be making this one again.

  • Gramje
    Feb 17, 2016

    Quicker to halve, take out seeds, put face down in casserole dish, cover plastic wrap, microwave 15-20 min.. Use any topping you would use with pasta

  • pennysw
    Sep 23, 2015

    very good, but I think I will try to spice it up next time. a little bland for us. I added meatballs to make it a one dish meal

  • zegunism
    Oct 14, 2014

    Really time consuming!

  • JKvigne
    Apr 5, 2014

    It was great! I added in some chicken breast but left the rest the same... will definitely make again!

  • gkappeler
    Sep 2, 2013

    No comment left

  • emscooking
    Mar 26, 2013

    Delicious! VERY easy to make. The sketti squash took a bit longer than 20-30 minutes. I infact bumped up the temp to about 425 degrees for approx 50-60mins. I used a can of diced tomatoes because I did not have any tomatoes in the fridge. This worked out great! Make sure you drain the tomatoes before adding them. I omitted the mushrooms for the first time because friends/family don't like mushrooms. It was fine without them however don't omit them if you don't have to. Next time I may add green and/or red peppers (diced finely) and some spinach. This is my first time cooking with sketti squash and I will add this to my recipe book.

  • germanycook
    Jan 28, 2013

    Wow. Loved this recipe, such a nice change from other casseroles. I used cottage cheese/sour cream cuz couldn't find ricotta. I froze it before baking, then thawed it and baked as directed and it came out fine! Next time I would add a bit more salt.