Spaghetti Squash Casserole

Basic Ingredients, Bold Flavor 

You won’t find any powdered cheese or undesirable additives in this casserole recipe! Instead, we use whole food ingredients to create a savory flavor that will have all your guests practically licking their plates. Here’s what you need: 

For the Squash 

• Spaghetti Squash – Pick a spaghetti squash that’s free from any dark spots or discoloration and doesn’t have any cracks in the skin. 
• Sea Salt and Black Pepper – Adjust to taste. 
• Olive Oil – We like the peppery flavor that olive oil adds, but feel free to substitute avocado oil, if preferred. 
• Veggies – Chopped onion, broccoli, and baby spinach and color, bulk, and nutrients to the dish. 

For the Sauce

• Cream Cheese – For the best taste and texture, use plain full-fat cream cheese. Or, swap it out for dairy-free cream cheese, if needed. 
• Marinara Sauce – If you’re feeling ambitious, feel free to make homemade marinara sauce or nomato sauce. However, to save time, we just opt for store-bought. 
• Parmesan Cheese – For the best taste and texture, buy fresh parmesan and grate it yourself. Feel free to use a dairy-free substitute like nutritional yeast, if desired. 
• Seasonings – Garlic powder, onion powder, Italian seasoning, salt, black pepper, and red pepper flakes combine to create a savory flavor with just a hint of heat. 
• Optional Toppings – We love to add an extra sprinkle of parmesan and fresh parsley for garnish! However, shredded Mozzarella, Cheddar cheese, or basil would also taste great! 

Pro-Tip: Add in cooked shredded chicken, ground beef or turkey, or pre-cooked nitrate free italian sausage to transform this recipe into a complete meal! 

How to Make A Stovetop Spaghetti Squash Casserole Recipe

If you’ve ever avoided spaghetti squash casseroles because you’re not sure what to do, this casserole is for you! Although it requires a few steps, it’s easy to make and is virtually failproof. 

1. Prepare. Before you begin, preheat your oven, and line a baking pan with aluminum foil. 
2. Cook the Squash. Use a sharp knife to slice the squash in half (removing and discarding the seeds), and sprinkle it with sea salt. Place both halves cut side down on the prepared baking sheet, and roast them in the preheated oven until fork tender. Let the squash cool. Then, use a fork to pull the strings from the center, and transfer the strands to a large bowl. 

Pro-Tip: Speed up the preparation time by making air fryer spaghetti squash instead! This is also the most effective method for removing excess water from the squash noodles so your casserole doesn’t become soggy! 

3. Sauté the Veggies. Reduce the oven temperature, and heat part of the olive oil in a large oven-safe skillet or cast iron pan over medium-high heat. Add the onion, broccoli, spinach, and a pinch of salt and pepper. Cook until the veggies are tender. Then, transfer the veggies to the bowl with the cooked spaghetti squash. 
4. Create the Sauce. Add the cream cheese, marinara, parmesan, and spices to the skillet used to cook the veggies. Stir to combine, and let the mixture simmer over medium-low heat until the cheese is melted and the flavors blend together. 

5. Combine and Bake. Add the spaghetti squash mixture and cooked meat, if using, to the pan of sauce, and gently fold to combine and coat the veggies. Sprinkle shredded cheese on top, and transfer the skillet to the oven. Bake until the top is golden brown and bubbly. 

Note: If you don’t have an oven-safe skillet, transfer the squash mixture into an oven safe casserole dish greased with cooking oil spray or olive oil. Then, cover the casserole with cheese and bake as normal.