Spaghetti Squash Casserole

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 180.6
  • Total Fat: 7.6 g
  • Cholesterol: 45.9 mg
  • Sodium: 382.9 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 16.1 g

View full nutritional breakdown of Spaghetti Squash Casserole calories by ingredient
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Submitted by:


This is really good and lots of veggies! This is really good and lots of veggies!
Number of Servings: 10


    Homemade Sauce:

    1 can tomato sauce (I used no salt variety)
    1 can tomato paste (I used no salt variety)
    1 lb ground turkey
    3 tbsp cilantro, diced fine
    1 tsp black pepper
    4-6 cloves garlic, minced
    1/2 of a large onion, diced
    1 tbsp oregano
    2 tbsp thyme
    1 tbsp basil

    Spaghetti Squash

    1 large zucchini, thinly sliced

    5 oz Mozzarella cheese

    1 tbsp dried parsley



Brown meat with cilantro and onion. (No need to drain if using 97% fat free) Add tomato sauce and paste. Stir in spices. Simmer about 10 minutes.

Spaghetti Squash

Split in half lengthwise. Place open side down on flat baking sheet. Bake at 350 degrees for about 50 minutes. Use a little water on the sheet if necessary. Watch closely toward the end so it doesn't burn. (Time depends on the size of the squash!) When cooked, remove from oven and turn over. Scoop out seeds. Using a fork or pronged spoon scrape strands out of squash (looks just like spaghetti).

The casserole:

Cut one large zucchini in thin slices. Spray glass baking dish (9 x 13 is what I used) with cooking spray. First layer is sauce (to prevent sticking), then spaghetti squash, then zucchini, then dab on ricotta cheese, about 9 dabs of 1/2 ounce each. Repeat layers until you run out of ingredients. Sprinkle the top with mozzarella cheese, a little black pepper, and dried parsley (if desired). Bake 45 minutes at 350 degrees until zucchini is tender.

Number of Servings: 10

Recipe submitted by SparkPeople user MRSNIX.

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