Spaghetti Squash Casserole

READY IN: 1hr 5mins
Recipe by Kittencalrecipezazz

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.

Top Review by charlie 5

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.

Ingredients Nutrition


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

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