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    Home » Vegetarian Recipes

    Spaghetti Squash Casserole

    Lindsay Moe

    3821 shares

    This Spaghetti Squash Casserole is one of my favorite vegetarian casserole recipes! Healthy and flavorful, it’s naturally gluten-free and so easy to make vegan.

    Spaghetti squash casserole in a glass dish and a serving on a white plate against a wood background.
    Jump to Recipe

    Spaghetti squash casserole is here to make your vegetarian casserole dreams come true.

    I cooke a lot of vegetarian food, and I’ll be honest, casseroles are one of the hardest things to make meatless. This one is special because it combines the heartiness of spaghetti squash with even more veggies and a bit of cheese to create something scoopable and main dish worthy.

    This spaghetti squash casserole is a great little detox when you’re regretting eating too many chocolate covered pretzels or light dinner if you’re planning a trip to pilates and don’t want to feel all bloated when you’re trying to sit up without lifting your legs (seriously, try it, it’s impossible… for me).

    Spaghetti squash casserole ingredients

    • Spaghetti squash
    • Olive oil
    • Onion
    • Mushrooms
    • Garlic
    • Diced tomatoes
    • Salt & pepper
    • Oregano
    • Thyme
    • Mozzarella cheese
    • Parsley

    How to make spaghetti squash casserole

    1. Rub the cut side of the squash lightly with olive oil and season with salt and pepper. Place both halves cut side up on a rimmed baking sheet and bake at 400ºF until tender when pierced with a fork, 50-60 minutes.
    2. Remove from the oven and allow to cool slightly before scraping the insides of the squash with a fork to remove the stringy flesh. Place the squash “noodles” in a large bowl and set aside.
    3. While you’re waiting for the squash to cool, heat olive oil in a large pan over medium heat. Once hot, add the onions and cook, stirring frequently, until beginning to soften, 3-4 minutes. Add the mushrooms and cook, stirring frequently, 5 minutes more. Add the garlic and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper.
    4. Add the onion mixture to the squash along with the tomatoes, oregano, and thyme. Stir thoroughly to combine.
    5. Transfer the mixture to an 8×8 baking dish coated with cooking spray and sprinkle with cheese. Bake 30 minutes or until cheese is melted and it is hot throughout. Garnish with chopped parsley if desired and serve.
    Spaghetti squash casserole in a glass pan on a wood background.

    Top tips

    How to cut a spaghetti squash

    I like to cut my squash in half from top to bottom with a big, sharp knife. You can check out It’s a Veg World After All for more tips on how to cut a spaghetti squash. There is no need to cut it any smaller than in half for this recipe.

    Drain the tomatoes

    Don’t forget to drain the tomatoes of the juice they’re canned in. Adding the extra juice will make the casserole too watery. I like to cut off the lid of the can and then hold it in place while tipping it over the sink to drain the liquid.

    Doubling the recipe

    This recipe makes six servings, but if you’re making it for a holiday you may want to double it. This is easy to do with the servings slider in the recipe card below.

    A bite of spaghetti squash casserole on a fork, with more in the background.

    Tips for customizing

    • Add cooked, shredded chicken for meat eaters
    • Leave off the cheese to make it vegan
    • Add a diced bell pepper with the onion
    • Swap the mushrooms for zucchini, halved and cut into disks

    FAQ

    What does spaghetti squash taste like?

    While spaghetti squash doesn’t taste exactly like spaghetti, it does have a bland taste that pairs well with other flavors like those you’ll find in this recipe. It tastes similar to other mild squash such as zucchini.

    Is spaghetti squash better for you than pasta?

    I believe in most things in moderation, but it’s pretty clear that spaghetti squash is more nutritious than ordinary pasta. It’s high in fiber and lower in carbs and calories than pasta. You’ll also get lots of vitamin C, vitamin B6, and betacarotene.
    With all those nutritional benefits, there’s no arguing that this is a healthy vegetarian casserole. Just add an easy vegan salad and you have a full meal!

    Can I serve spaghetti squash casserole at Thanksgiving?

    This easy squash casserole is vegetarian, gluten-free, and easily made vegan by leaving off the cheese, making it ideal for serving to guests with a variety of dietary needs. I think it makes a tasty addition to any vegetarian (or, altered, vegan) Thanksgiving spread, and could even serve as the main dish. It would also be a great side dish for meat eaters.

    How do you keep squash casserole from getting watery?

    The casserole can get a little watery as the squash bakes the second time, but I don’t mind it because it keeps the squash soft (I hate crunchy squash!). If you don’t like the extra moisture in your squash casserole recipe, simply squeeze and drain the spaghetti squash after shredding it, before adding it to the other ingredients.

    More delicious vegetarian recipes

    • Vegetarian Stuffing
    • Italian Quinoa Casserole
    • Crispy Quinoa Bake
    • Slow Cooker Vegan Butter Chicken
    • Creamy Mushroom Tempeh
    • Slow Cooker Quinoa Enchilada Casserole
    • Broccoli Quinoa Casserole
    • Biscuit Topped Vegetarian Pot Pie
    Spaghetti squash casserole on a white plate against a wood background.

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Recipe

    Spaghetti squash casserole in a glass pan on a wood background.

    Spaghetti Squash Casserole

    This wholesome dish will make a spaghetti squash lover out of even the pickiest of eaters!
    4.14 from 30 votes
    Print Pin Rate SaveSaved!
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour 40 minutes minutes
    Total Time: 1 hour hour 55 minutes minutes
    Servings: 6
    Calories: 127kcal
    Author: Lindsay Moe

    Ingredients

    • 1 medium spaghetti squash, halved and seeds removed
    • 1 tablespoon olive oil, plus more for rubbing the squash
    • 1 medium onion, chopped
    • 8 ounces baby portobello mushrooms, sliced
    • 1 clove garlic, minced
    • Coarse kosher salt and freshly ground black pepper
    • 14.5 ounce can diced tomatoes, drained of excess liquid
    • ½ teaspoon dried oregano
    • ½ teaspoon dried thyme
    • ½ cup shredded mozzarella cheese
    • Chopped fresh parsley, optional

    Instructions

    • Preheat the oven to 400ºF. Spray an 8×8 baking dish with cooking spray and set aside.
    • Rub the cut side of the squash lightly with olive oil and season with salt and pepper. Place both halves cut side up on a rimmed baking sheet and bake until tender when pierced with a fork, 50-60 minutes. Remove from the oven and allow to cool slightly before scraping the insides of the squash with a fork to remove the stringy flesh. Place the squash “noodles” in a large bowl and set aside.
    • While you’re waiting for the squash to cool, heat olive oil in a large pan over medium heat. Once hot, add the onions and cook, stirring frequently, until beginning to soften, 3-4 minutes. Add the mushrooms and cook, stirring frequently, 5 minutes more. Add the garlic and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper.
    • Add the onion mixture to the squash along with the tomatoes, oregano, and thyme. Stir thoroughly to combine. Transfer the mixture to the prepared baking dish and sprinkle with cheese. Bake 30 minutes or until cheese is melted and it is hot throughout. Garnish with chopped parsley if desired and serve.

    Nutrition

    Calories: 127kcal | Carbohydrates: 18g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 188mg | Potassium: 479mg | Fiber: 4g | Sugar: 8g | Vitamin A: 343IU | Vitamin C: 11mg | Calcium: 116mg | Iron: 2mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    Reader Interactions

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    1. Nicole, RD says

      December 11, 2014 at 8:17 am

      I don’t adore spaghetti squash on its own, but this look FANTASTIC!

      Reply
    2. Tonia from TheGunnySack says

      December 11, 2014 at 8:29 am

      I love spaghetti squash so I’m going to have to give this a try!

      Reply
    3. taylor @ greens & chocolate says

      December 11, 2014 at 11:07 am

      I’m on a pretty permanent sugar high as well. I’m trying to keep my meals in between the cookies healthy…this casserole looks perfect for that! Comforting AND healthy!

      Reply
    4. Rebecca says

      February 15, 2016 at 6:13 pm

      About how many servings does this make? It looks awesome.

      Reply
    5. Maris says

      October 18, 2016 at 8:43 am

      Looks delicious and deceptively healthy!

      Reply
      • Lindsay Moe says

        October 18, 2016 at 7:45 pm

        Thanks Maris, it totally is!

        Reply
    6. Cynthia | What A Girl Eats says

      October 19, 2016 at 8:51 am

      We eat a lot of spaghetti squash around here! This sounds perfect for my family!

      Reply
      • Lindsay Moe says

        October 21, 2016 at 12:42 pm

        Enjoy Cynthia!

        Reply
    7. Lisa Anne Becker says

      February 01, 2017 at 6:39 pm

      5 stars
      I just made this for dinner. It was DELICIOUS!!!! I am new to your site but I will be back again, and again, and again…

      Reply
      • Lindsay Moe says

        February 12, 2017 at 10:42 am

        That’s great to hear Lisa, I’m glad you enjoyed it!

        Reply
    8. Paul says

      February 03, 2017 at 8:29 pm

      5 stars
      Lindsay,
      Loved the spaghetti squash casserole! Did taste just like spaghetti, and my wife, who’s on Weight Watchers, really appreciated it as well.

      Reply
      • Lindsay Moe says

        February 12, 2017 at 10:43 am

        That’s great to hear, glad you enjoyed it!

        Reply
    9. Pam Allard says

      June 14, 2019 at 4:07 pm

      This is one of my go to recipes, thank you! It’s nutritious, delicious and low in calories and carbs.

      Reply
      • Lindsay Moe says

        June 18, 2019 at 8:17 am

        I’m so glad you enjoyed it Pam!

        Reply
    10. Lisa Bixby says

      October 22, 2020 at 7:41 pm

      5 stars
      I loved that this was a meatless variation.
      I combined the mozzarella with some 6 oz ricotta and made a lasagna style creamy cheesy layer.

      Reply
    11. Nicole says

      January 06, 2021 at 9:08 pm

      Can you freeze leftover casserole?

      Reply
      • Lindsay Moe says

        January 07, 2021 at 2:11 pm

        Yes, it should freeze well.

        Reply
    12. Rachel says

      February 02, 2021 at 11:23 pm

      I’m a little confused. In step 2, how do you put the squash halves in the oven. I was thinking it was in the baking dish, but later in step 4 it says to transfer the ingredients into the prepared baking dish. So does the squash go directly on the oven racks?

      Thank you!

      Reply
      • Lindsay Moe says

        February 03, 2021 at 9:17 am

        Thank you for bringing this to my attention! I have updated the recipe to be more clear. You should bake the squash halves on a rimmed baking sheet, the baking dish is for the complete casserole with all the ingredients. Hopefully this helps!

        Reply
        • Rachel says

          February 04, 2021 at 5:28 pm

          Thank you! Trying this tonight!

          Reply
    13. Paul Brown says

      December 25, 2022 at 7:52 am

      5 stars
      I have been making Spaghetti squash but after reading this, it seems my way is outdated. I have to try it your way and see what I’ll get.
      Paul Brown

      Reply
    14. Jonna Fletcher says

      January 25, 2023 at 5:48 pm

      1 star
      I made this recipe for dinner tonight and found it to be very bland and non-exciting. There wasn’t a big flavor profile which myself and my family found to be very disappointing.

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    3821 shares