Spaghetti Squash Casserole

4.2

(9)

9 Reviews

Strands of tender squash replace pasta for a more flavorful version of spaghetti pie casserole. Not to mention, spaghetti squash is a low-carb alternative to pasta and saves more than 150 calories per serving compared to a traditional recipe. A sprinkling of nutty fontina cheese melts into a gooey topping.

Devon O'Brien

Updated on April 25, 2024

Reviewed by Dietitian

Christa Brown, M.S., RDN, LD

Tested by

EatingWell Test Kitchen

Active Time:

25 mins

Additional Time:

15 mins

Total Time:

40 mins

Servings:

Yield:

6 cups

Nutrition Profile:

Nut-Free Soy-Free Egg-Free Gluten-Free

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Ingredients

1 (2 1/2 to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed
2 tablespoons water
1 pound lean ground beef
1 medium shallot, sliced
2 cloves garlic, minced
1 ½ teaspoons Italian seasoning
½ teaspoon plus 1/8 teaspoon salt
½ teaspoon ground pepper
1 (28 ounce) can no-salt-added crushed tomatoes
1 cup shredded fontina cheese
Fresh basil for garnish

Directions

Preheat oven to 400°F.
Place squash, cut-side down, in a microwave-safe dish; add water. Microwave, uncovered, on High until tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400°F until tender, 40 to 50 minutes.)
Meanwhile, cook ground beef in a large ovenproof skillet over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 5 to 7 minutes. Add shallot, garlic, Italian seasoning, salt and pepper and cook, stirring, for 1 minute. Stir in tomatoes and bring to a boil. Reduce heat to maintain a simmer.
Use a fork to scrape the squash flesh from the shells into the sauce; stir to combine. Top with cheese. Transfer the pan to the oven and bake until bubbling, about 15 minutes. Let stand for 5 minutes. Serve sprinkled with basil, if desired.

Equipment

Large ovenproof skillet

Frequently Asked Questions

Is spaghetti squash healthy?

Spaghetti squash is a type of winter squash. All varieties of winter squash deliver a host of nutrients, including vitamin A, vitamin C, antioxidants, fiber and potassium. When you're scraping out the squash innards, keep the seeds. The seeds boast their own nutrition lineup. A 1/4-cup serving of roasted spaghetti squash seeds has 2 grams of fiber, 10 g of protein, 3 milligrams of iron, 192 mg of magnesium and 271 mg of potassium.
Is this recipe gluten-free?

Yes, because we use spaghetti squash in place of wheat noodles, this recipe is gluten-free.
What is the best method for cooking spaghetti squash?

To cut down on cooking time, we microwave the spaghetti squash on High until tender, which will take about 10 minutes. If you don't want to use your microwave, there are other ways to cook spaghetti squash. Bake in an oven at 400°F until tender, 40 to 50 minutes. You can also cook spaghetti squash in a pressure cooker or Instant Pot at High pressure for 7 minutes.
I don't have Italian seasoning, what can I use instead?

You can make your own Italian seasoning blend with dried herbs that you have in your pantry, like oregano, basil, thyme, sage and rosemary.
Is there a substitute for fontina cheese?

Fontina cheese is a semisoft cow's milk cheese with a mild and nutty flavor. If you can't find fontina cheese, substitute it with Gruyère, Gouda or provolone cheese.
How do you keep spaghetti squash from getting watery?

To prevent watery spaghetti squash, don't overcook it. The spaghetti squash will continue to bake in the oven for 15 minutes, so it's important to cook it until tender but not mushy. If you find that the spaghetti squash is watery after cooking, use a fork to scrape the flesh from the shells into a colander. Strain in the colander and pat dry to remove excess moisture.
Can I make Spaghetti Squash Casserole ahead?

You can cook the spaghetti squash ahead. Prepare the recipe through Step 2 and shred the spaghetti squash. Allow to cool completely. Refrigerate in an airtight container for up to two days. When you're ready to make the casserole, follow Steps 3 and 4.

Additional reporting by Carrie Myers and Jan Valdez

Originally appeared: EatingWell Magazine, January/February 2020

Nutrition Facts (per serving)

470	Calories
20g	Fat
28g	Carbs
43g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/2 cups
Calories 470
% Daily Value *
Total Carbohydrate 28g	10%
Dietary Fiber 7g	25%
Total Sugars 13g
Protein 43g	86%
Total Fat 20g	25%
Saturated Fat 9g	47%
Cholesterol 118mg	39%
Vitamin A 2324IU	46%
Vitamin C 24mg	26%
Folate 31mcg	8%
Sodium 719mg	31%
Calcium 227mg	17%
Iron 8mg	42%
Magnesium 60mg	14%
Potassium 1299mg	28%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.