How do you keep squash casserole from getting watery?

The best way to prevent your casserole from becoming watery is to cook the squash in the air fryer before combining the rest of the ingredients.

Does spaghetti squash taste like pasta?

Spaghetti squash is fairly bland and slightly sweet in flavor, meaning it takes on the taste of whatever it is paired with, often tasting like pasta when paired with pasta sauce.

Can you eat the guts of a spaghetti squash?

Yes, in fact, the entire squash skin and all is edible! Although, most people find the skin a little tough and unpleasant to consume.

Is spaghetti squash healthier than regular pasta?

Of course, what’s healthy looks different for everyone. If you have specific concerns, we highly recommend consulting your doctor. However, in general, spaghetti squash is considered a healthy, low-carb, high-fiber alternative, offering lots of vitamins and nutrients not found in pasta.

Spaghetti Squash Casserole

Description

Treat yourself to a comfort food you can feel good about with this easy, vegetarian, gluten-free spaghetti squash casserole recipe!

Ingredients

Units Scale

2 to 3 pound spaghetti squash (3-4 cups noodles)
Sea salt, divided
1 Tablespoon light olive oil
2/3 to 1 cup chopped onion (~1 small onion)
2 cups chopped broccoli
1 cup baby spinach
Pinch black pepper

Sauce

1/2 cup cream cheese or dairy free cream cheese
1/2 cup marinara sauce (see notes)
2 to 3 Tablespoons parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon red pepper flakes
Optional mix-ins – 1 cup cooked shredded chicken or precooked turkey/pork sausage (diced or ground)

Topping

1 to 1 1/4 cups organic shredded cheese or dairy-free shredded cheese substitute

Garnish

Fresh parsley, chopped

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Instructions

Preheat the oven to 400 Fahrenheit and line a baking pan with aluminum foil. Set aside.
Slice the squash in half (removing the seeds), sprinkle with sea salt, and place it face down on the prepared baking pan. Roast for 45 minutes or until fork-tender. (See notes for a faster method.)
Let the squash cool and use a fork to pull the squash strings out of the center. Transfer the strands to a large bowl, and set aside.
Reduce the oven temperature to 350° Fahrenheit.
Heat 1 Tablespoon olive oil in a large oven-safe skillet or cast iron pan over medium-high heat. Add the onion, broccoli, spinach, pinch of salt and black pepper. Cook for 3 to 5 minutes or until the veggies are tender. Transfer the veggies into the same bowl as the spaghetti squash.
Add the cream cheese, marinara, parmesan cheese, and spices in the same skillet. Whisk together and simmer over medium-low heat for about 2 to 3 minutes or until the cheese is melted and combined.
Add the spaghetti squash, vegetable mix, and the cooked meat (if using), to the pan of sauce and gently fold together until combined. Top with the shredded cheese and place the oven safe skillet (see notes) in the oven and bake for 20 to 25 minutes or until golden brown and bubbly.

Notes

Quick Method for Cooking Squash – Air Fryer Spaghetti Squash

Alternative Pan – If not using an oven-safe skillet, transfer the squash/sauce mixture into an 8×8” casserole dish or baking pan sprayed with cooking oil. Cover with cheese and bake for 20 to 25 minutes.

Substitute Tips – Substitute cream cheese with dairy free cream cheese or thick hummus in the casserole (taste and texture will vary) and dairy free shredded cheese for the topping.

Prep Tip – If the spaghetti squash is larger than 3 pounds use up to ¾ cup marinara sauce.

Prep Time: 15 to 20 minutes
Cook Time: 60 minutes
Category: dinner
Method: Stove Top, Oven
Cuisine: American

Nutrition

Serving Size:
Calories: 263
Sugar: 7 g
Sodium: 457.2 mg
Fat: 18.1 g
Saturated Fat: 7.4 g
Carbohydrates: 17.9 g
Fiber: 3.9 g
Protein: 10 g
Cholesterol: 34.5 mg