Spaghetti Squash Casserole

4.3 of 5 (11)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 210.0
  • Total Fat: 8.2 g
  • Cholesterol: 24.3 mg
  • Sodium: 628.4 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 3.4 g
  • Protein: 13.3 g

View full nutritional breakdown of Spaghetti Squash Casserole calories by ingredient


Yummo - great portion size! Yummo - great portion size!
Number of Servings: 6


    1/4 cup Egg Beaters Egg Beaters
    1 cup Polly-O Reduced-Fat Ricotta Cheese
    1/4 cup DiGiorno Parmesan Cheese
    1/2 cup Kraft Low-Moisture, Part-Skim Shredded Mozzarella
    1/2 tsp onion powder
    1/2 cup onion(s)
    2/3 cup cooked zucchini
    2 Tbsp all-purpose flour
    1 Tbsp minced garlic
    1/2 Tbsp Chives, freeze-dried
    3 serving Hunts Mushroom Spaghetti Sauce 1/2 cup
    24 oz cooked spaghetti squash
    1 1/2 cup mushroom(s


Many people who have tried this said they would cook the squash a day before assembling it. It does take a while, but so worth it.


Slice squash lengthwise and scrape out the seeds. Place face down in a shallow baking pan with 1 ½ cups of water. Cover with foil, bake at 375F for 40 - 50 minutes until fork can easily pierce the skin. Remove from the oven and let cool. (Or, wash it, stab it in 10 places for venting, then put it whole in the microwave, and bake it at med high for five minutes. Do this as many times as it takes (probably 3) for the squash to be easily forked. LET IT COOL! Be Careful and cut it in half lengthwise. Use Fork to scrape the strands).

Use fork to loosen the squash strands, pulling them off in long strands and placing them in a large mixing bowl. Mix cup pasta sauce, flour, 1 TBSP garlic, onion powder, and chives, together and add to the squash. Mix well and place HALF in a sprayed 13X9 pan. Bake at 400 for 20 minutes.

Mix Ricotta and egg until light and fluffy. Stir in 1 cup Mozzarella and Parmesan cheese. Spread cheese mixture on top of the squash layer.

Saute Onions, mushrooms, zucchini and garlic. Layer the mixture on top of the cheese layer.

Spread the remaining spaghetti squash over the veggie layer. Spread the remaining sauce over the squash. Sprinkle top with 1 cup mozzarella.

Lower oven temperature to 350. Place casserole on a baking sheet just in case the sauce bubbles over.

Bake at 350F, uncovered, until bubbly - about 30 to 40 minutes. Cut into 6 squares and serve hot Makes 6 servings.

Member Ratings For This Recipe

  • no profile photo

    1 of 1 people found this review helpful
    Delicious -- great portion size !! - 1/23/13

  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    I made this tonight! It was delicious. I added ground turkey breast to give it a bit more protein. Added extra ricotta but no parm. I think next time I would keep the 1 c ricotta and add extra moz. It is very tastey. I didn't use chives, but I did add oregano to the squash and basil to cheese. - 9/16/12

  • no profile photo

    1 of 1 people found this review helpful
    Delicious. I cooked the squash and baked it one day, then finished the recipe the next. Tasted great and very much like lasagne. - 10/2/08

  • no profile photo

    1 of 1 people found this review helpful
    Excellent recipe. Tasted a lot like a veggie lasagna. Thanks! - 5/28/08

  • no profile photo

    I made this last night & was very impressed. I thought this was very good,had good portion size & didn't think was too hard.I think next time I will try to cook the squash one night & fix it the next. I used shredded zucchini, chopped onion & canned mushrooms & didn't cook first. Was very good. - 11/12/13