Cheesy Spaghetti Squash Casserole transforms the humble spaghetti squash into a rich, creamy, and utterly satisfying meal. I love how this dish takes something simple and turns it into a cozy, indulgent experience. Each bite is filled with layers of cheese, tender squash strands, and comforting flavors that make it perfect for a family dinner or a casual get-together. It’s one of those casseroles that brings everyone to the table — warm, hearty, and impossible to resist.
Why You’ll Love This Recipe
I find this Cheesy Spaghetti Squash Casserole to be the perfect combination of comfort and nourishment. Here’s why I love making it so much:
Healthier Alternative: I enjoy that spaghetti squash provides a lighter, low-carb base without sacrificing satisfaction.
Comforting Texture: The melted cheese and creamy filling make it the ultimate comfort food.
Simple Ingredients: Everything I need is usually right in my kitchen — nothing fancy required.
Versatility: I can mix in extra veggies or proteins to fit what I have on hand.
Easy to Prepare: It’s straightforward enough to whip up on a busy night.
Beautiful Presentation: The bubbling cheese and golden top always make it look impressive when I serve it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
– 1 medium spaghetti squash
– 2 cups shredded mozzarella cheese
– 1 cup ricotta cheese
– 1 cup grated Parmesan cheese
– 1 large egg
– 2 cloves garlic, minced
– 1 teaspoon Italian seasoning
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 1 cup marinara sauce (optional, for layering)
– Fresh parsley, for garnish (optional)
Directions
I start by preheating my oven to 400°F (200°C).
I cut the spaghetti squash in half lengthwise, scoop out the seeds, drizzle it with olive oil, and season with salt and pepper.
I place the halves cut-side down on a baking sheet and roast them for about 30–35 minutes until tender.
Once they’re cool enough to handle, I use a fork to scrape the strands into a large mixing bowl.
I mix in mozzarella, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until everything is well combined.
If I’m using marinara sauce, I spread a thin layer on the bottom of a greased casserole dish.
I spoon in the squash mixture and spread it evenly.
I top it with more mozzarella and Parmesan for a golden crust.
I bake it for 15–20 minutes, or until the cheese is melted and bubbling.
I let it cool slightly, then garnish with fresh parsley before serving.
Servings and Timing
This casserole serves about 6 to 8 people.
– Preparation Time: 15 minutes
– Cooking Time: 45–50 minutes
– Total Time: About 1 hour and 5–10 minutes
Each serving contains around 320 calories, with 22g of fat and 18g of protein — a balanced and satisfying meal option.
Variations
I like to switch things up depending on my mood or what’s in my fridge:
Vegetarian Delight: I toss in sautéed spinach, mushrooms, or bell peppers.
Meat Lover’s Dream: I stir in cooked ground turkey, chicken, or sausage.
Spicy Kick: A few jalapeño slices or red pepper flakes give it heat.
Cheesy Broccoli Twist: I mix in steamed broccoli for added veggies.
Italian Flair: I use pesto instead of marinara and add Italian sausage for extra flavor.
Storage/Reheating
– I store leftovers in an airtight container in the refrigerator for up to 3–5 days.
– For longer storage, I freeze individual portions tightly wrapped in plastic wrap and foil — they keep well for up to 3 months.
– When reheating, I thaw overnight in the fridge, then bake at 350°F (175°C) until warm and bubbly.
FAQs
Can I use a different type of squash?
I can substitute other squash varieties like butternut squash, though the texture will be creamier and less stringy.
What should I serve with this casserole?
I love pairing it with a crisp green salad or roasted vegetables — they balance out the richness perfectly.
How do I know when it’s done baking?
When the cheese on top is melted, bubbling, and lightly browned, I know it’s ready to serve.
Can I make it ahead of time?
Yes, I often assemble it a day before and refrigerate it. Then I bake it fresh before serving — it saves time and tastes just as good.
Is this recipe gluten-free?
Yes, all the listed ingredients are naturally gluten-free, so it’s a great choice for anyone avoiding gluten.
Conclusion
Cheesy Spaghetti Squash Casserole is one of those dishes that feels like a warm hug in a pan. I love how it combines wholesome ingredients with rich, cheesy comfort — it’s both nourishing and indulgent. Whether I’m cooking for family or bringing it to a potluck, this casserole never fails to impress. It’s easy, versatile, and delicious — exactly the kind of recipe I reach for when I want to make something cozy and satisfying.
Cheesy Spaghetti Squash Casserole is a cozy, low-carb comfort dish made with tender spaghetti squash, three kinds of cheese, and savory seasonings. It’s a wholesome and indulgent meal that’s perfect for weeknights or gatherings.
Total Time:1 hour 5 minutes
Yield:6–8 servings
Ingredients
1 medium spaghetti squash
2 cups shredded mozzarella cheese
1 cup ricotta cheese
1 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
1 cup marinara sauce (optional, for layering)
Fresh parsley, for garnish (optional)
Olive oil, for drizzling
Instructions
Preheat oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise, remove seeds, drizzle with olive oil, and season with salt and pepper.
Place halves cut-side down on a baking sheet and roast for 30–35 minutes until tender.
Let squash cool slightly, then scrape strands into a large bowl.
Add mozzarella, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix well.
Spread a thin layer of marinara sauce (if using) on the bottom of a greased casserole dish.
Transfer the squash mixture into the dish and spread evenly.
Top with additional mozzarella and Parmesan cheese.
Bake for 15–20 minutes, until cheese is melted and bubbly.
Let cool slightly before garnishing with parsley and serving.
Notes
Use pesto instead of marinara for an Italian twist.
Mix in veggies like spinach or mushrooms for added nutrition.
Add cooked meat for a heartier version.
Make ahead and refrigerate before final baking step.
Freezes well in individual portions for easy reheating.
