Spaghetti Squash Casserole

This cozy spaghetti squash casserole is going to become your family’s new favorite comfort food! Anyone who loves hearty, satisfying meals will absolutely adore this dish, and the best part is you’ll save over 150 calories compared to regular pasta casseroles.

Recipe Details

Timing & Servings: Active Time: 25 minutes, Additional Time: 15 minutes, Total Time: 40 minutes, Serves: 4 people, Yield: 6 cups.

Nutrition Profile: Nut-Free, Soy-Free, Egg-Free, Gluten-Free.

Nutrition Facts (per serving): 470 Calories, 20g Fat, 28g Carbs, 43g Protein.

Ingredients You’ll Need

Spaghetti Squash: You’ll need one big squash that’s about 2 1/2 to 3 pounds, cut in half lengthwise with seeds scooped out. This magical veggie turns into perfect pasta-like strands when cooked!

Water: Just 2 tablespoons to help steam the squash in the microwave. Simple but so important for getting that tender texture.

Lean Ground Beef: One pound of lean ground beef gives you all that hearty protein. You can use 90/10 or 93/7 – whatever looks good at the store!

Shallot: One medium shallot, sliced up nice and thin. Shallots are like onions but milder and sweeter – they make everything taste fancy!

Garlic: Two cloves minced up small. Fresh garlic makes such a difference, but the pre-minced stuff from a jar works too if you’re in a hurry.

Italian Seasoning: You’ll need 1 1/2 teaspoons of this herb blend. It’s like having a whole herb garden in one little bottle!

Salt: A total of 5/8 teaspoon (that’s 1/2 teaspoon plus 1/8 teaspoon). Don’t worry about being super exact – just add a good pinch.

Ground Pepper: Half a teaspoon of black pepper adds just the right amount of warmth and flavor.

Crushed Tomatoes: One 28-ounce can of no-salt-added crushed tomatoes. Look for the chunky kind – it gives the best texture to your sauce!

Fontina Cheese: One cup of shredded fontina cheese creates the most amazing melty, gooey topping. This cheese is nutty and creamy – so good!

Fresh Basil: Just for garnish, but it makes everything look and taste restaurant-fancy. A few torn leaves on top and you’re golden!

How to Make Spaghetti Squash Casserole

Step 1: Preheat your oven to 400°F. Place the squash halves cut-side down in a microwave-safe dish. Add those 2 tablespoons of water around the squash. Microwave on high for about 10 minutes until the squash feels tender when you poke it with a fork.

Step 2: While the squash is cooking, grab your large ovenproof skillet. Cook the ground beef over medium-high heat, breaking it up with a wooden spoon as it cooks. You want it completely brown with no pink spots – this takes about 5 to 7 minutes.

Step 3: Add the sliced shallot, minced garlic, Italian seasoning, salt, and pepper to the beef. Stir everything together and cook for just 1 minute until it smells amazing. Then stir in those crushed tomatoes and bring the whole thing to a boil.

Step 4: Once it’s bubbling, turn the heat down to keep it at a gentle simmer. Now grab a fork and scrape all that beautiful squash flesh right from the shells into your sauce. Stir it all together so the squash gets coated in that delicious sauce.

Step 5: Sprinkle the fontina cheese evenly over the top. Pop the whole skillet into your preheated oven and bake for about 15 minutes until the cheese is melted and bubbling. Let it sit for 5 minutes before serving – this helps it set up nicely!

Easy and Quick Spaghetti Squash Casserole Version

Want to make this even faster? You can totally use pre-cooked spaghetti squash from the store! Just grab about 4 cups of the pre-cooked squash strands and skip the microwave step. You can also use pre-cooked ground beef if you have leftovers. Just warm everything through in the skillet, add the cheese, and bake for 10 minutes instead of 15. So much quicker on busy weeknights!

Serving Ideas

This casserole is pretty much a complete meal all by itself! The squash gives you your veggies, the beef provides protein, and the cheese makes it creamy and satisfying. If you want to add a side, a simple green salad with Italian dressing would be perfect. Some crusty garlic bread works great too, especially for the non-gluten-free folks in your family!

Storage

Store any leftovers in the fridge for up to 3 days in a covered container. To reheat, just pop individual portions in the microwave for 1-2 minutes, or warm the whole thing in a 350°F oven for about 15 minutes. The flavors actually get even better the next day!

Substitutions

No fontina cheese? No problem! Gruyère, Gouda, or provolone all work beautifully. Don’t have Italian seasoning? Just mix together some dried oregano, basil, thyme, and rosemary from your spice cabinet. Ground turkey or chicken work great instead of beef too. You can even make this vegetarian by using plant-based ground “meat” or just extra veggies like mushrooms and bell peppers!

Pro Tips

• Don’t Overcook the Squash: It should be tender but not mushy since it’ll cook more in the oven. Nobody likes watery casserole!
• Save Those Seeds: Don’t toss the spaghetti squash seeds! Roast them with a little salt for a crunchy, nutritious snack.
• Make It Ahead: Cook the squash and make the meat sauce up to 2 days ahead. Just combine and bake when you’re ready to eat.
• Drain if Needed: If your squash seems watery after scraping, give it a quick drain in a colander and pat dry with paper towels.

FAQs

Is spaghetti squash healthy?

You bet it is! Spaghetti squash is packed with vitamin A, vitamin C, antioxidants, fiber, and potassium. Plus, those seeds you scrape out? Don’t throw them away! A 1/4-cup serving of roasted spaghetti squash seeds has 2 grams of fiber, 10 grams of protein, and tons of minerals like iron, magnesium, and potassium.

Is this recipe gluten-free?

Yes! Since we’re using spaghetti squash instead of wheat pasta, this recipe is completely gluten-free. Perfect for anyone avoiding gluten but still wanting that comforting pasta casserole experience.

What’s the best method for cooking spaghetti squash?

The microwave is definitely the fastest – just 10 minutes and you’re done! But if you don’t want to use the microwave, you can bake it cut-side down at 400°F for 40-50 minutes. You can even use an Instant Pot or pressure cooker on high pressure for 7 minutes if that’s easier for you.

I don’t have Italian seasoning, what can I use instead?

Sure! Just make your own blend with whatever dried herbs you have on hand. Mix together oregano, basil, thyme, sage, and rosemary. Even if you’re missing one or two, it’ll still taste amazing!

Is there a substitute for fontina cheese?

Absolutely! Fontina is a mild, nutty cheese, so Gruyère, Gouda, or provolone all make great substitutes. Even mozzarella or cheddar will work if that’s what you have in your fridge.

How do you keep spaghetti squash from getting watery?

The key is not to overcook it! Cook just until tender, not mushy. If it does turn out watery, just scrape the flesh into a colander, let it drain for a few minutes, and pat it dry with paper towels before adding it to your sauce.

Can I make Spaghetti Squash Casserole ahead?

You can definitely prep ahead! Cook the spaghetti squash and let it cool completely, then store it in the fridge for up to 2 days. When you’re ready to eat, just make the meat sauce, combine everything, and bake as directed.

I hope you and your family love this cozy casserole as much as we do! It’s become such a regular in our dinner rotation. Let me know how it turns out for you – I always love hearing about your cooking adventures and any fun twists you add to make it your own!