As the temperatures drop and the days get shorter, our minds turn to warm, comforting dishes that can satisfy our cravings and bring people together. One such dish is the humble spaghetti squash casserole – a classic comfort food recipe that’s easy to make and packed with flavor. But why settle for just one recipe when you could have 18? In this article, we’ll dive into a collection of creamy spaghetti squash casserole recipes that are sure to become new family favorites.
From cheesy, bacon-filled casseroles to veggie-packed options and spicy twists, these recipes showcase the versatility of spaghetti squash as a base for your favorite comfort food flavors. Whether you’re in the mood for something classic and comforting or something new and exciting, we’ve got you covered with our collection of creamy spaghetti squash casserole recipes.
Cheesy Spaghetti Squash Casserole with Bacon
A creative twist on traditional casseroles, this recipe combines the comfort of spaghetti squash with the smoky flavor of bacon and a gooey cheese topping.
Ingredients:
– 2 medium spaghetti squash
– 6 slices of cooked bacon, crumbled
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Bake the spaghetti squash for 45 minutes, or until tender.
3. In a large skillet, sauté the onion and garlic in olive oil until softened. Add crumbled bacon and cook until heated through.
4. In a separate bowl, combine shredded cheddar cheese and grated Parmesan cheese.
5. In a 9×13 inch baking dish, arrange cooked spaghetti squash in an even layer. Top with the bacon mixture, followed by the cheese mixture.
6. Sprinkle breadcrumbs on top and bake for an additional 15-20 minutes, or until golden brown.
Cooking Time: 1 hour 5 minutes
Spaghetti Squash Chicken Alfredo Casserole
This creamy casserole combines the comfort of chicken alfredo with the nutritious twist of spaghetti squash, all wrapped up in a satisfying package. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 medium spaghetti squash
– 1 lb boneless, skinless chicken breasts, cooked and diced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp dried thyme
– 1/4 tsp black pepper
– 1 cup fettuccine noodles
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F.
2. Bake spaghetti squash for 45 minutes, or until tender.
3. In a large skillet, combine cooked chicken, heavy cream, Parmesan cheese, thyme, and pepper. Simmer over medium heat until sauce thickens.
4. Cook fettuccine noodles according to package instructions. Drain and set aside.
5. Combine cooked spaghetti squash, chicken alfredo mixture, and fettuccine noodles in a 9×13 inch baking dish.
6. Top with mozzarella cheese and bake for an additional 15-20 minutes, or until cheese is melted and bubbly.
Cooking Time: 60-70 minutes
Vegetarian Spaghetti Squash Casserole with Spinach and Feta
Vegetarian Spaghetti Squash Casserole with Spinach and Feta
Savor the flavors of Italy-inspired comfort food with this creative twist on traditional spaghetti squash casserole. This vegetarian masterpiece combines roasted squash, spinach, feta cheese, and pasta in a delightful harmony.
Ingredients:
– 1 large spaghetti squash (about 2 lbs)
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1/4 cup crumbled feta cheese
– 8 oz whole wheat spaghetti
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. Roast the squash for 45 minutes, or until tender.
4. Cook spaghetti according to package instructions; drain and set aside.
5. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened (about 3-4 minutes).
6. Stir in spinach leaves until wilted; season with salt and pepper.
7. Combine cooked spaghetti, roasted squash, feta cheese, and spinach mixture in a large casserole dish.
8. Top with Parmesan cheese (if using) and bake at 375°F (190°C) for 20-25 minutes or until heated through.
Cooking Time: 1 hour 15 minutes
Spicy Spaghetti Squash Casserole with Sausage and Peppers
This recipe combines the flavors of spicy sausage, roasted peppers, and tender spaghetti squash in a creamy casserole that’s perfect for a cozy night in.
Ingredients:
– 2 medium spaghetti squash
– 1 lb sweet Italian sausage, casings removed
– 1 large onion, chopped
– 2 large bell peppers, chopped (any color)
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. Cut the spaghetti squash in half lengthwise; scoop out seeds.
3. In a large skillet, cook sausage over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add onion and bell peppers to the skillet; cook until vegetables are tender.
5. In a separate bowl, combine cooked squash, sausage mixture, garlic, and diced tomatoes with green chilies.
6. Transfer mixture to a 9×13-inch baking dish; top with mozzarella cheese.
7. Bake for 25-30 minutes or until casserole is hot and bubbly.
Cooking Time: 30-40 minutes
Spaghetti Squash Casserole with Ground Turkey and Marinara
Transform your weeknight dinner routine with this nutritious and flavorful casserole, featuring tender ground turkey, roasted spaghetti squash, and a rich marinara sauce.
Ingredients:
– 1 medium spaghetti squash
– 1 lb ground turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper.
3. Roast squash for 45 minutes or until tender.
4. Cook ground turkey in a large skillet over medium-high heat, breaking apart with a spoon, until browned and cooked through.
5. Add onion and garlic to the skillet; cook until softened.
6. Combine cooked turkey mixture with marinara sauce and season with salt and pepper.
7. In a 9×13 inch baking dish, spread half of the turkey mixture, followed by roasted squash, and then remaining turkey mixture.
8. Top with mozzarella and Parmesan cheese.
9. Bake for an additional 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 1 hour 15 minutes
Creamy Spaghetti Squash Casserole with Mushrooms and Thyme
A fall twist on the classic spaghetti casserole, this dish combines roasted spaghetti squash with sautéed mushrooms and a creamy thyme-infused sauce.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 oz mushrooms (such as cremini or shiitake), sliced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 2 tablespoons butter
– 2 teaspoons dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the spaghetti squash for 45-50 minutes, or until tender.
3. In a large skillet, sauté the onion, mushrooms, and garlic in olive oil until the vegetables are softened.
4. Stir in heavy cream, butter, and thyme. Bring to a simmer and cook for 2-3 minutes.
5. Combine cooked squash with mushroom mixture and stir to combine.
6. Transfer the mixture to a 9×13-inch baking dish and top with grated cheddar cheese.
7. Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Cooking Time: 1 hour 15 minutes – 1 hour 30 minutes
Spaghetti Squash Casserole with Pesto and Mozzarella
This vegetarian casserole combines the comforting flavors of spaghetti squash, creamy pesto, and melted mozzarella cheese. Perfect for a cozy dinner or brunch!
Ingredients:
– 2 medium spaghetti squashes (about 2 lbs)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup pesto
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Place squashes on a baking sheet, cut side up, and drizzle with olive oil. Roast for 45 minutes or until tender.
4. In a large bowl, combine cooked squash, pesto, mozzarella cheese, Parmesan cheese, salt, and pepper. Mix well to combine.
5. Transfer the mixture to a 9×13 inch baking dish and bake for an additional 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 60-70 minutes
Tex-Mex Spaghetti Squash Casserole with Black Beans and Corn
A flavorful twist on traditional casserole, this Tex-Mex version combines the sweetness of spaghetti squash with the savory flavors of black beans, corn, and a blend of cheeses.
Ingredients:
– 2 medium spaghetti squashes
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels
– 1 onion, diced
– 1 red bell pepper, diced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Bake spaghetti squash for 45 minutes, or until tender.
3. In a large skillet, sauté onion and red bell pepper in olive oil until softened.
4. Add black beans, cumin, salt, and pepper; cook for 1-2 minutes.
5. Stir in corn kernels and cooked spaghetti squash.
6. Transfer mixture to a 9×13-inch baking dish.
7. Top with cheddar and Monterey Jack cheese.
8. Bake for an additional 15-20 minutes, or until cheese is melted and bubbly.
Cooking Time: 1 hour 10 minutes
Spaghetti Squash Casserole with Ricotta and Marinara
A creative twist on traditional pasta casserole, this Spaghetti Squash Casserole combines the flavors of ricotta, marinara sauce, and melted mozzarella cheese with roasted spaghetti squash.
Ingredients:
– 1 medium spaghetti squash
– 1 cup ricotta cheese
– 1 cup marinara sauce
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet lined with parchment paper, cut side up.
4. Drizzle with olive oil and season with salt and pepper.
5. Roast for 30-40 minutes or until tender.
6. In a bowl, combine ricotta cheese and marinara sauce.
7. Stuff each squash half with the ricotta mixture.
8. Top with shredded mozzarella cheese and grated Parmesan cheese.
9. Return to oven and bake for an additional 10-15 minutes or until cheese is melted and bubbly.
10. Garnish with chopped basil leaves, if desired.
Cooking Time: 45-55 minutes
Spaghetti Squash Casserole with Roasted Garlic and Parmesan
This comforting casserole combines the natural sweetness of spaghetti squash with the savory flavors of roasted garlic and Parmesan cheese. Perfect for a cozy night in, it’s an easy and satisfying meal that’s sure to become a family favorite.
Ingredients:
– 2 medium spaghetti squash
– 4 cloves of garlic
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional: chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast garlic cloves in a small bowl at 400°F (200°C) for 30 minutes, or until soft and mashed.
3. Cut spaghetti squash in half lengthwise and roast in the oven at 400°F (200°C) for 45-50 minutes, or until tender.
4. In a mixing bowl, combine roasted garlic, Parmesan cheese, breadcrumbs, and olive oil. Season with salt and pepper to taste.
5. Scoop out the cooked squash flesh and add it to the garlic mixture. Mix well.
6. Transfer the squash mixture to a baking dish and top with additional grated Parmesan cheese if desired.
7. Bake for an additional 10-15 minutes, or until the casserole is hot and bubbly.
Cooking Time: Approximately 1 hour
Spaghetti Squash Casserole with Kale and Sun-Dried Tomatoes
This hearty casserole combines the natural sweetness of spaghetti squash with the earthy flavor of kale, savory sun-dried tomatoes, and a hint of Italian seasoning. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 2 medium spaghetti squash
– 1 bunch curly kale, stems removed and chopped
– 1 cup sun-dried tomatoes, chopped
– 1/4 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 teaspoon Italian seasoning
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Place the squash cut-side up on a baking sheet and drizzle with olive oil. Roast for 45 minutes, or until tender.
4. In a large skillet, heat some oil over medium-high. Add garlic and cook for 1 minute. Add kale and cook until wilted, about 5 minutes.
5. In a large bowl, combine roasted squash, cooked kale mixture, sun-dried tomatoes, Parmesan cheese, and breadcrumbs. Season with salt, pepper, and Italian seasoning.
6. Transfer the mixture to a 9×13-inch baking dish and bake for an additional 20-25 minutes, or until golden brown.
Cooking Time: 65-70 minutes
Spaghetti Squash Casserole with Italian Sausage and Peppers
This hearty casserole combines the best of fall flavors: roasted spaghetti squash, savory Italian sausage, and sweet bell peppers. Perfect for a weeknight dinner or weekend gathering.
Ingredients:
– 2 medium spaghetti squashes (about 4 lbs)
– 1 lb Italian sausage, casings removed
– 2 large bell peppers, sliced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup marinara sauce
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast squash for 45 minutes or until tender.
4. Cook sausage in a skillet over medium-high heat, breaking apart with a spoon, until browned.
5. Add peppers and onion to skillet; cook until softened.
6. Combine cooked squash, sausage mixture, marinara sauce, mozzarella cheese, and Parmesan cheese in a 9×13-inch baking dish.
7. Bake for an additional 20-25 minutes or until hot and bubbly.
Cooking Time: Approximately 1 hour and 15 minutes
Spaghetti Squash Casserole with Broccoli and Cheddar
A creative twist on traditional pasta dishes, this Spaghetti Squash Casserole combines the flavors of broccoli, cheddar cheese, and savory spices for a deliciously comforting meal.
Ingredients:
– 2 medium spaghetti squash
– 1 bunch broccoli florets
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Toss broccoli florets with olive oil, onion, garlic, and oregano. Season with salt and pepper to taste.
4. In a large skillet, cook the broccoli mixture over medium-high heat until tender, about 5 minutes.
5. In a separate bowl, combine shredded cheddar and Parmesan cheese.
6. Stuff each squash half with the cooked broccoli mixture and top with the cheese mixture.
7. Bake for 25-30 minutes or until the squash is tender and the cheese is melted and golden brown.
Cooking Time: 25-30 minutes
Spaghetti Squash Casserole with Butternut Squash and Sage
This comforting casserole combines the natural sweetness of spaghetti squash and butternut squash with the earthy flavor of sage, perfect for a cozy fall evening.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/4 cup heavy cream
– 2 teaspoons dried sage
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds. Place on a baking sheet, cut side up.
3. Toss butternut squash cubes with olive oil, onion, garlic, salt, and pepper. Spread on a separate baking sheet.
4. Roast squash for 45-50 minutes or until tender.
5. In a large bowl, combine roasted spaghetti squash, butternut squash, cheddar cheese, heavy cream, and dried sage. Mix well to combine.
6. Transfer the mixture to a 9×13-inch baking dish and bake for an additional 20-25 minutes or until heated through.
Cooking Time: 1 hour 10-15 minutes
Spaghetti Squash Casserole with Shrimp and Lemon Cream Sauce
Transform your weeknight dinner with this flavorful and nutritious casserole, featuring roasted spaghetti squash, succulent shrimp, and a tangy lemon cream sauce.
Ingredients:
– 2 medium spaghetti squash
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/4 cup unsalted butter, melted
– 2 tablespoons freshly squeezed lemon juice
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the spaghetti squash for 45-50 minutes, or until tender.
3. In a skillet, sauté the onion and garlic in olive oil until softened. Add the shrimp and cook until pink, about 2-3 minutes per side.
4. In a separate saucepan, combine the melted butter, lemon juice, and heavy cream. Bring to a simmer over medium heat.
5. To assemble the casserole, mix the roasted squash with the cooked shrimp and onion mixture. Top with grated cheese and spoon the lemon cream sauce over the top.
6. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Cooking Time: 60-65 minutes
Spaghetti Squash Casserole with Caramelized Onions and Gruyere
This hearty casserole combines the natural sweetness of spaghetti squash with the richness of caramelized onions and melted Gruyère cheese. Perfect for a cozy fall or winter evening.
Ingredients:
– 2 medium spaghetti squash
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1/4 cup unsalted butter
– 1 cup grated Gruyère cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper.
3. Roast the squash for 45 minutes or until tender, then let cool.
4. In a large skillet, caramelize the onions over medium heat for 20-25 minutes, stirring occasionally.
5. In a separate saucepan, melt butter and whisk in heavy cream. Bring to a simmer and cook for 2-3 minutes.
6. In a greased 9×13-inch baking dish, arrange roasted squash, caramelized onions, and Gruyère cheese in layers.
7. Pour the cream mixture over the top layer of cheese.
8. Bake at 375°F (190°C) for 20-25 minutes or until golden brown.
Cooking Time: 1 hour 15 minutes
Spaghetti Squash Casserole with Roasted Red Peppers and Goat Cheese
Spaghetti Squash Casserole with Roasted Red Peppers and Goat Cheese
A creative twist on traditional pasta, this recipe combines the nutty flavor of spaghetti squash with roasted red peppers and tangy goat cheese.
Ingredients:
– 2 medium spaghetti squashes (about 3 lbs)
– 4 cups roasted red peppers, sliced
– 1/2 cup goat cheese crumbles
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Preheat oven to 375°F.
2. Cut the spaghetti squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 45-50 minutes, or until flesh is tender.
3. While the squash cooks, combine roasted red peppers and goat cheese crumbles in a bowl.
4. When the squash is cooked, let it cool slightly before scooping out the flesh into a casserole dish. Top with the pepper-goat cheese mixture and sprinkle with Parmesan cheese.
5. Return to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Cooking time: approximately 1 hour 10 minutes
Spaghetti Squash Casserole with Zucchini and Herbed Breadcrumbs
This recipe combines the comforting warmth of a casserole with the nutritional benefits of spaghetti squash, zucchini, and fresh herbs. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 large spaghetti squash (about 2 lbs)
– 2 medium zucchinis, sliced
– 1 cup grated cheddar cheese
– 1/2 cup herbed breadcrumbs (see note)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. Toss zucchini slices with olive oil, salt, and pepper; spread on the same baking sheet as the squash.
4. Bake for 45 minutes or until squash is tender and zucchini is lightly browned.
5. In a separate bowl, mix grated cheese and herbed breadcrumbs.
6. Remove from oven and top each squash half with zucchini slices, then sprinkle with cheese-breadcrumb mixture.
7. Return to the oven and bake for an additional 10-15 minutes or until golden brown.
Cooking Time: Approximately 60-70 minutes
Summary
Get ready to indulge in a world of creamy comfort foods! This collection of 18 Spaghetti Squash Casserole recipes offers something for everyone. From classic combinations like Cheesy Spaghetti Squash Casserole with Bacon and Spaghetti Squash Chicken Alfredo Casserole, to vegetarian and vegan options like Vegetarian Spaghetti Squash Casserole with Spinach and Feta, there’s a recipe to suit your taste buds. Discover creative twists on traditional dishes, such as Spicy Spaghetti Squash Casserole with Sausage and Peppers, or Spaghetti Squash Casserole with Pesto and Mozzarella. With a range of flavors and ingredients, these recipes are sure to become new favorites!