Our Spaghetti Squash Casserole has all the goodness of a cheesy pasta bake, and the absence of pasta makes room for lots of nutrients. The beef, marinara sauce, mozzarella, and parmesan keep that classic casserole taste intact, while the squash “noodles” hold up nicely and don’t water out. The flavors keep this family-friendly, but it’s especially great for anyone trying to avoid gluten.

Robin Bashinsky

Gallery

Jen Causey; Food Styling: Emily Nabors Hall; Prop Styling: Prissy Lee

Recipe Summary

active:
20 mins
total:
1 hr 35 mins
Yield:
Serves 12 (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Rub cut sides of squash evenly with 3 tablespoons of the oil; sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Arrange, cut sides down, on a baking sheet lined with parchment paper. Roast in preheated oven until easily pierced with a knife, 40 to 45 minutes. Remove from oven. Reduce oven temperature to 350°F. Let squash cool 10 minutes. 

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  • While squash cools, heat remaining 1 tablespoon oil in a large skillet over medium-high. Add beef; cook, stirring often, until just browned, 4 to 5 minutes. Add onion and garlic; cook, stirring often, until softened, 3 to 4 minutes. Stir in marinara and remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook, stirring constantly, 1 minute. Remove from heat.

  • Using a fork, scrape cooled squash flesh into large strands, and place in a large bowl. Discard shells. (Strands may be stored in an airtight container in refrigerator up to 2 days.) Add beef mixture to squash in bowl; toss to combine. Stir in half (about 2 cups) of the mozzarella and half (about 1/4 cup) of the Parmesan. 

  • Spoon mixture into a 13- x 9-inch baking dish. Sprinkle evenly with remaining 2 cups  mozzarella and 1/4 cup Parmesan. Bake at 350°F until cheese is lightly browned, 30 to 35 minutes. Let cool 5 minutes. Sprinkle with parsley. Serve.

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