Spaghetti Squash Casserole Bake – The Times Weekly


Spaghetti Squash Casserole Bake Servings: 6 / Total Time: 1:30 mins


• 1 medium spaghetti squash (about 8 inches)

• 1 tablespoon butter

• 1/2 pound sliced fresh mushrooms

• 1 large onion, chopped

• 2 garlic cloves, minced

• 1 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon dried thyme

• 1/4 teaspoon pepper

• 2 medium tomatoes, chopped

• 1 cup dry bread crumbs

• 1 cup ricotta cheese

• 1/4 cup minced fresh parsley

• 1/4 cup grated Parmesan cheese


  1. Cut the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add 1/2 in. water and cover tightly with foil. Bake at 375° until squash can be easily pierced with a fork, 20-30 minutes.

  2. Meanwhile, melt butter in a large skillet. Add the mushrooms, onion, garlic, basil, oregano, salt, thyme and pepper; saute until onion is tender. Add tomatoes; cook until most of the liquid has evaporated. Set aside.

  3. Scoop out the flesh of squash, separating strands with a fork. Combine the flesh, tomato mixture, bread crumbs, ricotta cheese and parsley.

  4. Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° until heated through and top is golden brown, about 40 minutes.

Spaghetti Squash Casserole Bake Recipe photo by Taste of Home