Wednesday, January 5, 2011

Italian Spaghetti Squash Casserole

Aaron and I have been transitioning to vegetarianism since October and now that it's the new year, we've gone completely meat-free. We're getting our protein from dairy, beans, and grains.

I got a spaghetti squash in my produce bin one week and since Aaron doesn't like squash, I thought I'd be creative to get him to eat it. I found this post from the Inspired Chef about Spaghetti Squash recipe from Moosewood, a vegetarian restaurant in New York. I modified the recipe because Aaron won't eat mushrooms and I thought I'd replace the fresh tomatoes with marinara sauce. I've made a Spaghetti Squash Lasagna Casserole and posted it to this blog, but this was a bit fluffier in texture. It turned out great! Sadly, though Aaron ate it that night for dinner, I'm on my own for the leftovers. I'm hoping I'll turn him into a squash lover eventually!

I cooked the spaghetti squash one day and stored it in the refrigerator, which made the casserole very easy to make quickly on a busy evening. I highly recommend to make that ahead since the squash takes an hour to cook in the oven.

Italian Spaghetti Squash Casserole: Serves 4

  • One - 1lb spaghetti squash
  • 1/2 large onion chopped
  • 2 tsp olive oil
  • 2 cloves garlic, minced or crushed
  • 1 cup breadcrumbs
  • 1 cup cottage cheese
  • 1 cup shredded mozzarella
  • 1 tbs or more Italian seasoning
  • Salt and pepper to taste
  • 1/2 jar marinara sauce
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup sliced black olives
  • Make the squash ahead if you can. Cut squash in half and scoop out the seeds. Place in about 1 inch of water in a large casserole dish in a 375 degree oven for about 1 hour. See my post about Spaghetti Squash Lasagna for a picture. When cooked let cool, then use a fork to pull out the noodle-like flesh. Set aside in a container and store in the refrigerator.
  • Saute onions and garlic in a small skillet over medium heat with olive oil.
  • Preheat oven to 350 degrees. In a large mixing bowl, combine cooked spaghetti squash with sauteed onion mixture, Italian seasoning, salt/pepper, shredded mozzarella, and breadcrumbs.
  • Spread squash mixture in a square 8"x8" baking dish. Spread evenly with marinara sauce. Layer sliced olives and shredded Parmesan cheese.
  • Bake casserole for 40 minutes.
Serve the squash casserole with a side salad or vegetables and brown rice.


  1. Loved this! Don't forget to taste/test your squash once you've roasted it. Crunchy squash is never a good thing :)

  2. Very good tips, Ali! Crunchy squash doesn't sound good. :)