Baked Spaghetti Squash Casserole (1 Key Ingredient)

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After wanting to love spaghetti squash for years, this baked spaghetti squash casserole recipe was finally the one that made me and our whole family spaghetti squash fans.

I love the idea of spaghetti squash. A low carb and more nutrient rich alternative to traditional pasta. Sign me up! Plus, like our other beloved winter squashes, it stores well for months. So it’s great for harvesting in the fall and eating all winter long, even into the spring and summer. But, the mushy, soggy texture just never did it for anyone in our family.

The Secret Ingredient

That is, until I experimented with adding a few eggs and baking it in a casserole dish. 

It was a game changer! The creaminess of the baked eggs held everything together greatly enhancing the texture of the spaghetti squash. 

Add some lean ground beef or Italian sausage, marinara sauce, and Italian seasoning and you have a hearty meal that no longer receives the lackluster groans spaghetti squash came with in the past.

What do You Need?

This simple spaghetti squash recipe only contains a handful of simple ingredients and is highly flexible depending on your tastes and preferences.

Spaghetti Squash

Ground Meat – We usually use ground sausage or beef but any sort of meat could work (i.e. ground turkey, venison, or chicken).

Tomato Sauce – We usually add only tomato sauce but sometimes we’ll switch it up and add a pesto sauce or a combination of the two.

Garlic Cloves

Onion – You can also add any other veggies you’d like—bell pepper, mushrooms, or cooked greens.

Eggs

Italian Seasonings

Cheese (optional) – While the addition of the eggs gives this casserole a creamy, almost cheese-like taste, feel free to add some melty cheese to the top of the casserole (mozzarella or parmesan cheese would be delicious). 

How to Make Spaghetti Squash Casserole

This is a super easy recipe to throw together. In fact, we love to meal prep this casserole in advance. It’s a great way to have a full meal ready to go that only needs to be warmed up.

First, you need to cook your spaghetti squash.

Cut your spaghetti squash in half using a sharp knife. Scoop out the squash seeds and place cut sides down on a rimmed baking sheet. Bake a 375°F for 45-60 minutes depending on the size of your squash. It’s done when you can easily press your finger into the skin side of the squash and it presses in without much effort.

Flip the squash cut-side up to cool until it’s easily able to be handled.

While the spaghetti squash is cooking/cooling, prepare the meat and vegetable filling.

Saute onions and garlic (and any other veggies) over medium heat. Add ground meat to the onion mixture and brown. Once everything is fully cooked, remove from heat.

Once squash is cooked, scoop spaghetti squash strands placing them in a prepared baking pan. Add meat/veggie mixture, savory sauce, and eggs. Mix thoroughly so that everything is completely combined together.

Bake at 350°F for 45 minutes.

If you want to make a cheesy spaghetti squash casserole, add shredded cheese in the last 10-15 minutes of baking.

How long will spaghetti squash casserole store?

We love to make this casserole ahead and store it in an airtight container to serve the next day. It will store in the fridge for up to 4 days if you don’t finish the whole thing and makes great leftovers. 

Can you freeze spaghetti squash casserole?

You absolutely can. However, in my opinion the texture does change some making it not as enjoyable when eaten after freezing. We prefer to make this one fresh and eat within a few days.

How does spaghetti squash compare to regular noodles?

In terms of nutrients, traditional pasta contains roughly 5x more calories and 7x more carbohydrates. Spaghetti squash is also a better source of naturally occurring vitamins and minerals but has a significant amount less protein than grain-based noodles.

While spaghetti squash looks pretty similar to angel hair pasta, the texture is quite bit different. The flesh of the squash contains more moisture and is mushier than starch-based pasta noodles.

Baked Spaghetti Squash Casserole Recipe

Serves: 6

1 large or 2 small/medium spaghetti squashes
2 cups tomato sauce
3 cloves garlic, minced
1 onion, diced
1 lb. ground beef (or other ground meat)
4 eggs
2 tsp salt
1 tbsp Italian seasoning
Green pepper, mushrooms, spinach (optional)
Cheese for topping (optional)

Directions:

1. Cook spaghetti squash by first cutting in half and removing seeds. Place cut side down in a baking dish and bake at 375°F for 45-60 minutes.

2. While squash is cooking, prepare the meat sauce by sauteing garlic, onions, and any other veggies over medium heat.

3. Add ground meat and brown together until everything is cooked.

4. Add tomato sauce and seasonings to meat mixture.

5. When squash in cooked and can be pressed in with your finger, remove from heat.

6. Once cooled to handle, scoop out strands of spaghetti squash into a prepared 9×13 casserole dish.

7. Add sauce mixture and eggs to squash and mix thoroughly so no eggs are visible.

8. Bake at 350°F for 45 minutes.

9. If you’d like to add cheese, sprinkle cheese to the top in the last 10-15 minutes of baking. 

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For more of our favorite weeknight dinners:

Layered Chicken Enchilada Casserole
Slow Cooker Butternut Squash Chili
Cheesy Meatloaf
Broccoli Cheddar Soup with Chicken

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