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Spaghetti Squash Casserole Bake

Total Time

Prep: 25 min. Bake: 1 hour

Makes

8 servings

One of our daughters shared this recipe along with squash from her first garden.—Glenafa Vrchota, Mason City, Iowa
Spaghetti Squash Casserole Bake Recipe photo by Taste of Home

Ingredients

  • 1 medium spaghetti squash (about 4 pounds)
  • 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

Directions

  1. 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.
  2. 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.
  3. Scoop out the flesh of squash, separating strands with a fork. Combine the flesh, tomato mixture, bread crumbs, ricotta cheese and parsley.
  4. 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: 169 calories, 6g fat (4g saturated fat), 18mg cholesterol, 363mg sodium, 22g carbohydrate (7g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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