Need Some Comfort? Give Spaghetti Squash Casserole A Try

Spaghetti Squash Casserole Recipe

April 17, 2013   21 Comments

After my successful post on spaghetti squash, I realized I had been missing out.

There were over 50 comments praising spaghetti squash and I still didn’t like the stuff. My husband ate all that I made for the post and asked me when I was getting more.

Do I look like I have time to run out and buy squash?

It turns out that I did have time because I decided to make it in a casserole as many had suggested. Perhaps, I would start to dig it if I added cheese and sauce.

I bought some more at my local supermarket ($1.49 per pound) and cooked it in the microwave. Then I used it like a pasta with marinara sauce and some cottage cheese. You could use ricotta if you have it (I didn’t).

Then I added some bread crumbs. This is why:

As I was working on this, the same husband who asked for spaghetti squash said, “That looks like puke.” THANK YOU!

I do think it is nice to have a layer of crunchy on the casserole so I added breadcrumbs to make it look more appetizing. I think it works.

This is really good. Much better than plain spaghetti squash and much lower in calories than a pasta casserole. You can serve it as a side or the main dish and I found that I only liked it hot.

Have you made a spaghetti squash casserole? Please share.

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Spaghetti Squash Casserole

Makes 6 side dish servings or four main dish servings

5 cups cooked spaghetti squash (see note)
2 cups frozen broccoli, chopped (not thawed)
1 1/2 cups marinara sauce
2 teaspoons dried oregano
1/2 cup cottage cheese, 2% milkfat
1/4 cup bread crumbs

Preheat oven to 350 F. Mix spaghetti squash, broccoli, marinara sauce, oregano, and cottage cheese in a large bowl. Spread the mixture into a small casserole and top with bread crumbs. Bake for 15 minutes or until heated through and the bread crumbs are browned. Enjoy.

Note: Poke squash all over with a fork. Heat in microwave on high for 5-8 minutes. When the squash is sunken and soft it is done. Scrape out seeds and using fork pull out strands of squash.

For one side dish serving: 124 calories, 2.9 g fat, 0.8 g saturated fat, 20.0 g carbohydrates, 6.4 g sugar, 5.7 g protein, 2.6 g fiber, 388 mg sodium, 3 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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First 20 Comments: [ see all 21 ]

I love it! I haven't had spaghetti squash in a while, think I'll pick some up today if I can still find them!!

on April 17, 2013

I roast the squash, after splitting, cleaning out the seeds and adding a little olive oil, salt and pepper. This can be prepared ahead of time. Then I scrape the squash into a baking dish, add a little more olive oil and roughly grated parmesan or crumbled feta and bake again until cheese melts. A delicious side dish!

on April 17, 2013

So I might sound stupid now but what exactly is Spaghetti Squash?

on April 17, 2013

LJ just clarifying...so first you split the squash, clean out the seeds, season and THEN roast? Then scrape into a baking dish etc. Is that correct? For how long and what temperature?

on April 17, 2013

Looks good. We loved the last one you posted. Will try this. Try to eat at least 80% fruits and vegetables a day to take off some extra pounds.

on April 17, 2013

We had spaghetti squash spaghetti earlier this week and as always it was delightful. I make my own homemade spaghetti sauce, brown some ground turkey and serve over the shredded squash.
Rosemarie I cut the squash in half lengthwise. Scoop out all the seeds (this is super easy) drizzle olive oil, salt, pepper, & garlic powder on to the squash. Fill a glass baking dish with 2-3 inches of water. Place squash cut side down. Poke holes with fork on skin side. Bake at 350 for about 45 mins. Longer ifyou are lucky to get a bigger squash. It is done when its a bit suken in and soft. After letting it cool for a few minutes grab a fork and shred away. Very simple, very versatile, very healthy, and so delicious. Its a win all the way around.

on April 17, 2013

How is everyone else being able to find spaghetti squash? I went to 2 grocery stores over the last 2 weeks to get some after snackgirls last post & neither of them had any. I figured they must be out of season but now I see others have been able to pick them up. Very strange!

on April 17, 2013

Hi all! How do you solve the problem of it being watery? My big issue with spaghetti squash is the excess water that is unappealing. Thanks for any help!

on April 17, 2013

I have been using it for years, ...just like spaghetti. And I use Morning Star meat substitute with my paste sauce and some added garlic to make it vegan... Yum!

on April 17, 2013

Any hints on home to make it gluten and dairy free?

on April 17, 2013

I was also wondering if spaghetti squash is a seasonal vegetable. I have been looking for it at my local grocery and they have not it lately. I love it and would especially like to try it baked if I could find before next fall.

on April 17, 2013

I am SUCH a fan of spaghetti squash, and this sounds fun! I think I'd do a mix of low fat ricotta and cottage cheese, though

on April 17, 2013

My husband and I have been eating spaghetti squash for years and I have done your dish, but like it better when I make it like spaghetti and meatballs. I make the meatballs with extra lean beef, and build my sauce around them, canned tomatoes,spices. simmer for 20 min, lid on. Cut the squash in half, scrape out seeds (like to roast them) and place cut side down on top of sauce and cook for about 20 min more. Then reverse, Spaghetti, sauce and meatballs on top. One pan to clean.

on April 17, 2013

I believe it is a winter squash so it may be tailing off in its availability now...when in doubt ask someone who works in the produce section when/if they'll be getting it.

I never liked it, but recently started making it as described above and then using it like spaghetti, generally under a marinara sauce with lots of Parmesan...it also freezes well, if you're like me and share a household with people who won't eat it. I roast a big one, scrape it out, east what I can in a few days and then package the rest in 1 or 2 cup amounts in plastic bags. All it needs is a quick dunk in boiling water to refresh it (also the bet way to reheat spaghetti) or a reheat in the microwave, and you can have a quick meal without all the roasting time.

on April 17, 2013

I use spaghetti squash quite often instead of pasta. We like it a lot. it doesn't make you feel like you pigged out and are bloated. You feel full longer. I like the sound of this casserole as I am a pasta lover and also diabetic, so I have to watch my carbs.

on April 17, 2013

I don't roast it using water in the pan. I've cleaned the seed out pre-roasting and post-roasting, doesn't seem to matter either way. I've roasted it cut side down and cut side up, doesn't change it enough to justify either way EXCEPT I noticed when I roasted it cut side down, it was much more watery. After you've scraped the strands out, either heat it in a big skillet and remove excess water that way, or sometimes you can put it in a colander and press out the excess moisture. I still like to remove even more by heating it in a pan if it's that moist. Another thing is a few people I've talked to don't cook it until it's soft enough. I personally don't like it crunchy, and they didn't seem to either.

on April 17, 2013

Thanks for responding so quickly, and sorry I wasn't very clear. I roast the seeds, not the squash, and I don't add water to my sauce, so if I don't cook the squash on top of the sauce it's way too thick. We live on our sailboat, so the one dish,no water works out great. Again sorry for not being clear.

on April 17, 2013

Dear Rosemarie, Yes, roast first then scrape into dish. First time 375 for about 35-45 min depending on size. Second roast in pan is 375 until cheese melts - about 15 min

on April 18, 2013

I substituted feta cheese for the cottage cheese and yummy!

on May 6, 2013

I accidentally bought butternut squash instead of the spaghetti and to tell you the truth this recipe is just as good with butternut, it tastes like a vegetarian lasagna with a little garlic and parmesan cheese.

on September 4, 2013

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