Savory Spaghetti Squash Casserole: A Weeknight Favorite (Print Version)

Creamy, comforting spaghetti squash casserole recipe. A hearty, flavorful dish perfect for busy weeknights or cozy family dinners. Easy to make!

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian (can be made gluten-free)

# Ingredients:

→ Base Ingredients

01 - 1 medium spaghetti squash (about 3-4 lbs)
02 - 1 tbsp olive oil (plus more for squash)
03 - 1 yellow onion, chopped
04 - 4 cloves garlic, minced
05 - 1 red bell pepper, chopped
06 - 5 oz fresh spinach
07 - 1 (14.5 oz) can diced tomatoes, drained

→ Creamy Sauce

08 - 4 oz cream cheese, softened
09 - 1/2 cup milk (whole or 2%)
10 - 1/2 cup chicken or vegetable broth
11 - 1/4 cup grated Parmesan cheese

→ Flavor Boosters

12 - 1 tsp dried oregano
13 - 1 tsp dried basil
14 - 1/2 tsp salt (or to taste)
15 - 1/4 tsp black pepper (or to taste)
16 - 1/4 tsp red pepper flakes (optional)

→ Topping

17 - 1 cup shredded mozzarella cheese
18 - 2 tbsp breadcrumbs (optional, for crunch)

# Instructions:

01 - First things first, let's get that squash ready! Carefully slice your spaghetti squash in half lengthwise. Scoop out all those seeds and stringy bits. Brush the cut sides with a little olive oil, then sprinkle with salt and pepper. Place them cut-side down on a baking sheet. Roast in a preheated oven at 400°F (200°C) for about 35-45 minutes, or until it's tender enough to easily scrape out the strands with a fork. Honestly, this is where I always keep an eye on it; you don't want it mushy, just tender!
02 - While the squash is roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add your chopped onion and cook until softened, about 5 minutes. Then, toss in the minced garlic and chopped bell pepper, cooking for another 3-4 minutes until fragrant and slightly tender. This step fills your kitchen with the most amazing smells, I swear! Stir in the spinach until it wilts down, which happens surprisingly fast. I always think I've added too much, then poof, it's gone!
03 - In the same skillet (because who needs extra dishes, right?), melt the cream cheese. Once it's soft, gradually whisk in the milk and broth until you have a smooth, creamy sauce. Stir in the Parmesan cheese, dried oregano, dried basil, salt, pepper, and red pepper flakes (if you're feeling spicy!). Let it simmer gently for a few minutes, allowing the flavors to meld. This is where the magic happens, transforming simple ingredients into something truly special.
04 - Once your spaghetti squash is roasted and cool enough to handle, use a fork to scrape out all those lovely spaghetti-like strands into a large mixing bowl. Add the sautéed vegetable mixture and the diced tomatoes (make sure they’re drained!). Pour the creamy sauce over everything and gently mix until all the squash and veggies are evenly coated. Be careful not to mash the squash too much; we want those beautiful strands intact!
05 - Transfer the entire mixture into a 9x13 inch baking dish. Spread it out evenly. Sprinkle the shredded mozzarella cheese generously over the top. If you want that extra crunch, now’s the time to sprinkle on those breadcrumbs. I sometimes forget this step, honestly, but it’s totally worth it for the texture contrast. Don't be afraid to make a mess; it's all part of the home cooking charm!
06 - Pop your assembled spaghetti squash casserole into the preheated oven (still at 400°F / 200°C) for about 15-20 minutes, or until the cheese is melted, bubbly, and beautifully golden brown on top. The smell is going to be incredible, trust me! Let it rest for a few minutes before serving, it helps everything set up. This final step is always the hardest part for me, waiting for that cheesy goodness!

# Notes:

01 - Don't overcook the squash; it gets watery. A little al dente is best for texture.
02 - This casserole reheats surprisingly well, but cover it loosely to prevent drying out.
03 - Tried cottage cheese once instead of cream cheese. It worked, but the texture was a bit grainy. Stick with cream cheese for creaminess!
04 - A sprinkle of fresh parsley at the end really brightens up the whole dish.

# Tools You'll Need:

01 - Baking sheet
02 - large skillet
03 - large mixing bowl
04 - 9x13 inch baking dish
05 - sharp knife
06 - cutting board
07 - whisk
08 - fork

# Nutrition Facts (Per Serving):

Calories: 350 kcal
Total Fat: 18g
Total Carbohydrate: 30g
Protein: 15g

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