Spaghetti Squash Casserole

With the parents back from their winter trip to Colorado, and the Giant resuming swim team, we all agreed that healthier meals need to happen.  The weather is warming up and that also lends itself nicely to lighter meals.

So I was trying to figure out what to make for dinner the other night and knew a few things.

(1) I wanted something with lots of flavor.

(2) It was a weekend which meant it was easier to make something that required a bit of extra time in the kitchen

(3) I wanted something chock full of veggies but satisfying enough for the men in the house.

And that’s when I decided to try something new. Spaghetti Squash Casserole.

We love spaghetti.  I think it’s one of my dad’s favorite meals and we always make it with tons of veggies in the sauce.  I also love spaghetti casserole – pasta, sauce and cheese all cooked together so that you get the perfect mix in every bite.  But pasta and I are on the outs right now so to make a favorite healthier, I decided to sub Spaghetti Squash instead of the noodles.  And you know what?  It worked! 

Added bonus? This recipe made enough for another meal so that’s one more night I only have to warm instead of cook!  I’m sharing my full recipe, but it could easily be halved or even doubled if you want several freezer meals in one cooking session.

Spaghetti Squash Casserole
Serves 12
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Cook Time
1 hr 30 min
Cook Time
1 hr 30 min
  1. 2 spaghetti squash
  2. 2 lbs Italian sausage
  3. 1 large onion - chopped
  4. 2 large green or yellow zucchini
  5. 1 lb mushrooms - chopped {optional for the non fungi lovers}
  6. 2 large cans diced tomatoes - drained
  7. 8 oz tomato paste
  8. 2 Tbsp Dried Oregano
  9. 2 Tbsp Italian seasoning
  10. Olive Oil
  11. Salt & Pepper
  12. 3 cups shredded cheese - Mozzarella, Colby Jack, or Cheddar
Spaghetti Squash
  1. Preheat your oven to 350*
  2. Slice your Spaghetti Squash in half and remove the seeds
  3. Drizzle olive oil over the cut side of the squash and season liberally with salt
  4. Place the squash on aluminum foil covered sheet pans, cut side down and roast in preheated oven for 1 hour
  1. Brown your Italian Sausage and drain the fat
  2. Saute your onions and mushrooms (if using) in 1 tbsp of the reserved fat from the sausage
  3. Return your sausage to the mushrooms and onions and add in the tomato paste, diced tomatoes, and spices.
  4. Let mixture simmer on low while your squash roasts.
  1. When the squash has finished roasting, take a fork and shred the spaghetti squash to remove all of the cooked flesh.
  2. Add the squash and cubed zucchini to the tomato sauce mixture and stir to combine.
  3. Pour mixture into a prepared baking dish (or several depending on how much you've made) and sprinkle cheese on top
  4. Bake for 30 minutes or until the cheese is melted and slightly browned
  5. Remove from over and let sit for 5-10 minutes before slicing
Slightly Off Kilter

Full of flavor and veggies – so much so that even with large salads, the men of the house both went back for seconds.

Want to add this recipe to your meal planning rotation? You can easily import this and all of the Slightly off Kilter recipes into the Spinning Meals App!


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