Baked Spaghetti Squash Casserole

5 from 12 votes

This healthy Baked Spaghetti Squash Casserole is loaded with tender spaghetti squash, a hearty homemade meat sauce and plenty of melty cheese. It’s a cozy, satisfying, low-carb dinner the whole family will love!

Prep Time20

Cook Time1 10

Total Time1 30

Course: Main Course

Cuisine: Italian

Keyword: baked spaghetti squash, baked spaghetti squash casserole, healthy spaghetti squash casserole, spaghetti squash casserole, spaghetti squash recipe

Servings:

Ingredients

1 medium-large spaghetti squash, about 3 to 4 pounds (approximately 6 cups cooked strands)
1 Tbsp olive oil divided
Salt and pepper for seasoning the squash
1 medium onion diced
3 cloves garlic minced
1 lb lean ground beef 95% lean
2 Tbsp tomato paste
2 cups crushed tomatoes
1 (8 oz) can tomato sauce
1 tsp Italian seasoning
1/2 tsp salt plus more to taste
1/4 tsp black pepper
1 tsp honey (optional)
1/4 cup freshly grated Parmesan cheese
3 Tbsp chopped fresh basil divided
1 1/2 cups shredded mozzarella cheese

Instructions

Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with about 1 teaspoon olive oil and season lightly with salt and pepper. Place cut-side down on the prepared baking sheet.
Roast for 35 to 40 minutes, until the squash is just tender and the strands separate easily with a fork. Avoid overcooking.
Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant.
Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.
Stir in the tomato paste, crushed tomatoes, tomato sauce, Italian seasoning, salt, pepper and honey, if using. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until the sauce is thick. Stir in 2 tablespoons Parmesan cheese and 2 tablespoons fresh basil.
Remove the squash from the oven and let it cool slightly. Scrape the flesh into strands using a fork and measure approximately 6 cups.
Place the squash strands in a colander and let them drain for 10 to 15 minutes. Gently press out excess moisture or blot the strands with paper towels.
Reduce the oven temperature to 375 degrees F and lightly coat a 9×13-inch baking dish with nonstick cooking spray.
In a large bowl, toss the drained spaghetti squash with the meat sauce until evenly combined. Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle all of the mozzarella cheese evenly over the top.
Bake uncovered for 25 to 30 minutes, until the casserole is heated through and bubbling around the edges. If desired, broil for 2 to 3 minutes until the cheese is lightly browned.
Let the casserole rest for 10 to 15 minutes before serving. Sprinkle with the remaining fresh basil and enjoy!

Notes

Storing: Allow leftovers to cool completely, then store them in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat individual servings in the microwave or cover the casserole loosely and warm it in a 350-degree F oven until heated through. Remove the cover during the last few minutes so excess moisture can evaporate.

Freezing: Let the casserole cool completely, then wrap it tightly or transfer individual portions to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The squash may release a little additional moisture after freezing, so reheat it uncovered for part of the time.

Nutrition