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    You are in: Home / Recipes / Spaghetti Squash Casserole Recipe
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    Spaghetti Squash Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    25 mins

    40 mins

    Kittencalskitchen's Note:

    This recipe comes from a country cookbook and is a fantastic squash recipe, I make it quite often in the fall season when I have lots if leftover squash from summers crop, if you are a lover of spaghetti squash, then you will love this recipe! cooking time does not include cooking the squash.

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    Units: US | Metric


    1. 1
      Set oven to 375°F.
    2. 2
      Grease a 2-quart baking dish.
    3. 3
      Slice the squash in half lengthwise; remove and discard the seeds.
    4. 4
      Place squash cut side down in a baking dish.
    5. 5
      Bake at 350°F for 45-50 minutes, or until easily pierced with a fork.
    6. 6
      Meanwhile melt butter in a skillet.
    7. 7
      Sauté mushrooms, onion, garlic, herbs and seasonings until onion is translucent.
    8. 8
      Add the tomatoes; cook until most of the liquid is evaporated; set aside.
    9. 9
      When squash is cool enough to handle, use a fork to separate into strands.
    10. 10
      Combine squash, tomato mixture, ricotta, mozzarella cheese, parsley and crumbs.
    11. 11
      Pour into greased dish.
    12. 12
      Sprinkle with parmesan cheese.
    13. 13
      Bake uncovered at 375°F for 40 minutes, or until heated through, and top is golden brown.

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    Ratings & Reviews:

    • on November 04, 2007


      This recipe is in the Moosewood Cookbook. The first 2 times I made it I fell in love. Then quite some time later, I made it again for guests and it was like glue. I, like another reviewer, felt like the breadcrumbs had gummed it up good. I think in future I will try it again and use only a few tablespoons of breadcrumbs to top the casserole with the cheese. I don't understand what I could have done either. However, don't give up on this casserole - it's delicious - just be aware that the breadcrumbs can mess it up for some reason.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 12, 2003


      I am sorry to say this did not go over well with us. The taste wasn't bad; it was the texture that was not pleasing. It was like mush; I think where it goes wrong is with the breadcrumbs, I'm not sure what they were supposed to do mixed in with the tomatos etc., but I do know that when added to the mixture it went from quite a nice looking mix to a gluey looking mush. Up to that point I think the casserole looked quite good, except that the squash seemed very fine strands. Ever have that feeling that you wished you hadn't done something?? I did as I was mixing the crumbs in, I even checked to make sure they maybe should have been sprinkled on top, but #11 is very clear to "combine squash, tomato mixture, ricotta, mozza cheese, parsley and crumbs", so I carried on anyway, cooked it and served it. It was not well recieved, sorry I made no changes to the recipe, it just wasn't for us I guess.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 09, 2013

      I don't know what happened but this was one of the worst things I have EVER cooked!!..It was sloppy wet and disgusting..I cooked it longer to try and firm it up and it stayed wet...I threw the whole thing out!! Total waste of ingredients!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Spaghetti Squash Casserole

    Serving Size: 1 (246 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 295.4
    Calories from Fat 144
    Total Fat 16.0 g
    Saturated Fat 9.3 g
    Cholesterol 49.5 mg
    Sodium 396.0 mg
    Total Carbohydrate 24.2 g
    Dietary Fiber 2.3 g
    Sugars 4.4 g
    Protein 15.1 g

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