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Spaghetti Squash Casserole is easy, healthy, comforting baked spaghetti squash with fresh herbs, pasta sauce and fresh mozzarella.
I’m celebrating spaghetti squash today, for all the versatility it delivers, all the clean eating, and all the delicious comfort it brings. I am so pleased to bring you a copycat version of one of my favorite dishes from the restaurant True Food Kitchen.
I had it there some months ago and immediately loved it – a vegetarian version of an easy, healthy, comforting casserole in which spaghetti squash plays a starring role, topped with a red pasta sauce and some fresh herbs and mozzarella. I didn’t think it could be that hard to make at home, and I was right! The most time-consuming part is roasting the spaghetti squash, which I sometimes do the day before if I have the oven on for something else.
This is one of those quiet, unassuming dishes that sneak up on you. It might not leap off the menu at you right away and it might not have big wowser flavors that smack you upside the head, but the memory of it will stay with you and haunt you until you make it yourself.
Which I recommend you do today.
How to make Spaghetti Squash Casserole
First you’ll prepare the spaghetti squash. Cut it in half or quarters, scoop out and discard the seeds, place the pieces on a baking sheet and bake until it is tender. Remove from oven and allow it to cool enough so you can handle it. Then you’ll use a fork to remove the strings of cooked flesh, which will look like noodles, and layers half of those in a baking dish.
First a layer of sauce, then spaghetti squash, then herbs and Parmesan, then repeat those 3 layers again. Here I’m showing you the 2nd layer of spaghetti squash going on to of the first layer of ingredients.
The final layer is small fresh mozzarella balls or chunks. Then bake it and you’re done and ready to eat!
Spaghetti Squash Casserole is easy, healthy, comforting baked spaghetti squash with fresh herbs, pasta sauce and fresh mozzarella.
Ingredients
- 1 (3 1/2 to 4-pound) spaghetti squash
- Grapeseed oil
- 5 ounces caramelized onions (make them in the slow cooker!)
- Black pepper
- Kosher or sea salt
- 1 (24- or 25-ounce jar) pasta sauce (I like Silver Palate Low-Sodium Marinara Sauce)
- 4-6 tablespoons chopped herb mix of fresh parsley, oregano and thyme
- 1/2 cup grated Parmesan
- 8 ounces fresh mozzarella pearls, drained (I like the BelGioioso brand)
Directions
- First roast squash: Heat oven to 375F degrees. Microwave whole squash 2 minutes to soften skin a bit. Cut squash in half lengthwise and scrape out seeds and loose strings and discard. Place squash pieces cut side down on a cookie sheet or roasting pan, and roast in oven for about 45-50 minutes, until squash is tender all the way through.
- Remove squash from oven and set aside to cool. Once squash is cooled enough so you can handle it, scoop out flesh with a large fork and place it in a bowl. As you remove the flesh, it will begin to separate into long strings, like spaghetti (hence the name!).
- Assemble casserole: Mist a 13- by 9-inch baking dish with nonstick spray. Turn oven down to 350F degrees.
- First layer: Using your hands, break half the squash into long threads and place in prepared dish. Top with half the caramelized onions, flinging them over top with your fingers. Grind a few turns of black pepper and a pinch of salt over top. Ladle on 1 ½ cups of the sauce, sprinkle with half the fresh herb mix, and sprinkle on half the Parmesan.
- Second layer: Using your hands, break the rest of the squash into long threads and place in dish. Top with the rest of the caramelized onions, a few grinds of black pepper and a pinch of salt, the rest of the sauce, the rest of the fresh herb mix, the rest of the Parmesan, and all of the little mozzarella balls, spacing them relatively evenly on top.
- Bake, uncovered, for about 30 minutes, until casserole is bubbly and cheese is melted. Remove from oven and serve.
- Serves 4-8, depending on appetites and what else is offered on the plate. It should serve 4-6 as a main course.
Notes
Recipe source: Dorothy Reinhold | Shockingly Delicious. Original inspiration from True Food Kitchen.
Gluten-free. Vegetarian.
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
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Oh WOW!!! Thank you so much for posting this recipe. I had this dish at True Foods two nights ago and loved it. Then I found your recipe yesterday and made it today. This is so good, just what I was craving after trying it the first time. I’m so happy you figured out how to make it. Mine was a bit watery like the previous poster mentioned, but I think I should have squeezed the excess liquid out of the squash before adding it. I will definitely make this again. 🙂
I made this yesterday, and I was having one of those bad days where everything seems to go wrong. I left out the onions because I don’t like onions, and also the grated parm because I just forgot that step. Also, I had to bake it a little longer because it was a bit watery- not sure if that’s due to my omissions. I was in a terrible mood when I finally got this out of the oven, but then I took a bite and was literally comforted by the food. I didn’t have very high hopes but it turned out so delicious and flavorful. You could even forget you’re eating a vegetable, it’s that good ;). This is sure to be a replay recipe for me in the future. Easy, somewhat quick, delicious and healthy. Don’t throw away the seeds though, they roast nicely in the oven and taste just like pumpkin seeds. I made a candied version as a nice dessert.
Tanya,
Oh my, I have had days exactly like the one you describe. So glad this lifted you out of a funk once you tasted it. I think it will be a replay for you, as you say. I made it several times in a row after making it the first time. I just couldn’t get over how good it was. Definitely use the Parmesan next time, and it will take it to the next level for you. I know I can’t convince you to try it with the onions, but for anyone else reading this, PLEASE use the onions. They add so much to it as well. Here’s to more Fall comfort, Tanya, and thanks for the advice on roasting the squash seeds!
Looks Great!
This looks fabulous! I cook for just myself though – do you think it would freeze well? Thanks!
Meg,
I would totally freeze it. I haven’t done it because my family is bigger and we eat it all or as leftovers, but I would.
What a great twist! This looks delicious
Jo Jo Ba,
This is right up your healthy alley!
I can’t tell you how much I love the looks of this recipe, Dorothy!! I love it so much, I bought a spaghetti squash today, baked it up, and pulled out some Tikka Masala sauce I had in the pantry, and some mozzarella. It was fabulous. I’m sure yours is even better with the spaghetti sauce and caramelized onions. But my husband went back for seconds and cleaned out the skillet I cooked it in. Happy house tonight :-). Thanks for the inspiration!!!!!!
Wimpy,
I am SOOOOOO glad you made this! I went out and bought a spag squash today, too, just to make this. I adore it.
Thanks for this recipe. I’m definitely going to make it. I tasted this dish at True Food Kitchen the first week they were open at Santa Monica Place. See my review. http://freshfoodinaflash.com/2011/06/06/santa-monica-place-the-place-for-food/
Patricia,
You MUST make this! Love your review of the place. I felt the same way!
I am afraid if I made this I would eat the whole pan. Looks wonderful Dorothy. I do love those little balls of mozzarella cheese. So handy for casseroles.
Simply Gourmet,
I get around that by portioning it into containers for lunch, so I just grab a container and that’s it!
This looks like a great way to use spaghetti squash!
Sarah,
Oh yeah, it is! I just bought another one and am making this again! (Wish it weren’t 88 degrees here, though. I really ought not to be baking.) 🙂
What a beauty of a casserole, I just love it!!
Thank you Tara! It was super tasty!
Oooh I love this! I love True Food Kitchen too. Thanks for the recipe. This will be a great one for fall.
Christina,
It’s a beautiful fall dish, you’re right. TFK is a gem.
I would totally spring for this at a restaurant! This looks so hearty and comforting!! 🙂 Thanks for sharing!
Alice,
Yes, it’s not terribly expensive, but you can probably make 6 servings for $12.
This looks absolutely gorgeous. I want to dig in!
Shaina,
It’s vegetarian…up your alley!
Wow! I really need to get over and try True Food. We just always kind of forget about it. This sounds fabulous, and will have to try it as soon as we get a smidge cooler.
I’ve got to catch up with a bunch of your posts and hope to do so soon, looks like you have been making some fabulous dishes!
Thank you, Christy!
I love True Food Kitchen and this recipe looks easy and tasty!
Kelly,
This one is FOR YOU!
Whoa, I love, love the look of your casserole, Dorothy! Of course, Bill would probably have a fit if I served him this, but for a pot luck or MY lunches, it would be perfect!
Liz,
You’re right. We ate it for dinner, and then I got to eat it for lunch several days in a row. Heaven!
Oh my gosh! I am sooooooooo drooling over your dish! It is simply beautiful!
Jennifer,
Thank you! And here I was thinking it looked sort of homely.
It would leap off the menu for me. I love spaghetti squash and will get it when I see it on any menu. Glad you decided to re-create it at home and share the recipe.
Thanks, Renee!
I’m Stuffed,
Be my guest!
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