Are you looking for a delicious and creative twist on traditional pasta dishes? Look no further than spaghetti squash casserole! This versatile and nutritious vegetable can be transformed into a wide range of mouth-watering casseroles, from comforting classics to bold and adventurous flavors. In this article, we’ll explore 18 creamy spaghetti squash casserole delights that are sure to satisfy your taste buds.
From cheesy and bacon-y to spicy and southwest-inspired, these recipes showcase the incredible versatility of spaghetti squash. Whether you’re a fan of classic comfort food or love trying new and exotic flavors, there’s something on this list for everyone. So go ahead, get creative in the kitchen, and discover the amazing world of creamy spaghetti squash casserole!
Cheesy Spaghetti Squash Casserole with Bacon
This comforting casserole combines the natural sweetness of spaghetti squash with the smoky richness of bacon and a blend of melted cheeses. Perfect for a cozy dinner or as a side dish for a family gathering.
Ingredients:
– 2 medium spaghetti squash
– 6 slices of cooked bacon, crumbled
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and roast for 45 minutes or until tender.
4. In a large skillet, cook the bacon over medium heat until crispy. Remove from heat and set aside.
5. Add the diced onion and minced garlic to the skillet and sauté until softened.
6. In a separate bowl, combine the cheddar and mozzarella cheese.
7. To assemble the casserole, place the cooked squash on a serving dish, top with the bacon mixture, then sprinkle with the cheese blend.
8. Drizzle the heavy cream over the casserole and season with salt and pepper to taste.
9. Bake for an additional 15-20 minutes or until the cheese is melted and bubbly.
Spicy Southwest Spaghetti Squash Casserole
This casserole combines the flavors of Southwestern cuisine with the comfort of spaghetti squash, creating a unique and delicious twist on traditional pasta dishes. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup cooked ground beef or turkey
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (divided)
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 400°F.
2. Cut the spaghetti squash in half lengthwise, scoop out seeds, and brush with olive oil.
3. Roast squash for 45 minutes or until tender.
4. In a large skillet, cook ground beef or turkey, onion, garlic, cumin, paprika, salt, and pepper until browned.
5. Add black beans, red bell pepper, and half of the cheddar cheese to the skillet. Stir until combined.
6. Scoop out cooked squash flesh into a 9×13 inch baking dish. Top with meat mixture, remaining cheddar cheese, and cilantro (if using).
7. Bake for an additional 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: Approximately 1 hour 15 minutes
Creamy Garlic Parmesan Spaghetti Squash Casserole
A flavorful twist on traditional spaghetti squash casserole, this recipe combines the nutty sweetness of roasted squash with the richness of creamy garlic sauce and the savory goodness of parmesan cheese.
Ingredients:
– 2 medium spaghetti squash
– 1/4 cup unsalted butter
– 3 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1 cup heavy cream
– 1 tsp dried basil
– Salt and pepper to taste
– 1/4 cup breadcrumbs
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast squash for 45 minutes or until tender.
4. In a large skillet, melt butter over medium heat. Add garlic and cook for 1-2 minutes or until fragrant.
5. Stir in heavy cream, Parmesan cheese, basil, salt, and pepper. Bring to a simmer.
6. Combine roasted squash with the creamy sauce and toss to coat.
7. Transfer mixture to a baking dish, top with breadcrumbs, and bake for an additional 15-20 minutes or until golden brown.
Cooking Time: Approximately 1 hour
Spinach and Artichoke Spaghetti Squash Casserole
A creative twist on traditional spaghetti squash, this casserole combines the flavors of spinach and artichokes with a crispy breadcrumb topping. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium spaghetti squashes
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup frozen spinach, thawed and drained
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake spaghetti squash for 45 minutes or until tender.
3. In a large bowl, combine cooked spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, garlic, salt, and pepper.
4. Scoop out the squash flesh and mix with the spinach mixture.
5. Transfer the mixture to a 9×13 inch baking dish and top with breadcrumbs.
6. Drizzle with olive oil and bake for an additional 15-20 minutes or until golden brown.
Cooking Time: 60-70 minutes
Buffalo Chicken Spaghetti Squash Casserole
A twist on traditional spaghetti squash casserole, this recipe combines the spicy kick of buffalo chicken with the comforting warmth of a hearty casserole. Perfect for a weeknight dinner or a game-day gathering.
Ingredients:
– 1 medium spaghetti squash
– 1 pound boneless, skinless chicken breasts
– 1/4 cup Frank’s RedHot sauce
– 1 cup shredded cheddar cheese
– 1/2 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook spaghetti squash according to package instructions.
3. In a separate pan, cook chicken breasts with Frank’s RedHot sauce until cooked through.
4. Combine cooked squash, chicken mixture, shredded cheese, and breadcrumbs in a casserole dish.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Mediterranean Spaghetti Squash Casserole with Feta
Mediterranean Spaghetti Squash Casserole with Feta: A flavorful twist on traditional squash casserole, this Mediterranean-inspired dish combines the warmth of spices and herbs with the creaminess of feta cheese.
Ingredients:
– 2 medium spaghetti squash
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until softened, about 5 minutes.
4. Stir in parsley, oregano, paprika, salt, and pepper. Cook for an additional minute.
5. Stuff each squash half with the onion mixture and top with feta cheese.
6. Cover with foil and bake for 45 minutes.
7. Remove foil and sprinkle mozzarella cheese on top. Return to oven and bake until golden brown, about 15 minutes.
Cooking Time: 60-65 minutes
Broccoli Cheddar Spaghetti Squash Casserole
This recipe combines the comforting flavors of broccoli and cheddar with the nutritional benefits of spaghetti squash, making for a delicious and healthy twist on traditional casseroles.
Ingredients:
– 2 medium spaghetti squash
– 1 head of broccoli, steamed and chopped
– 1 cup grated cheddar cheese
– 1/2 cup whole wheat 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 separate pan, heat the olive oil and sauté the broccoli until tender.
4. In a large bowl, combine the cooked squash, broccoli, cheddar cheese, and breadcrumbs. Season with salt and pepper to taste.
5. Transfer the mixture to a baking dish and bake for an additional 20 minutes, or until golden brown.
Cooking Time: 65 minutes
Mexican Spaghetti Squash Casserole with Black Beans
Mexican Spaghetti Squash Casserole with Black Beans: A delicious twist on traditional spaghetti squash casserole, this recipe combines the flavors of Mexico with a hearty and satisfying vegetarian dish.
Ingredients:
– 2 medium spaghetti squash
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (vegetarian)
– 1/4 cup chopped fresh cilantro
Instructions:
1. Preheat oven to 375°F.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side up on a baking sheet.
3. Roast the squash for 45 minutes, or until tender.
4. In a large skillet, heat olive oil over medium-high. Add onion, garlic, and red bell pepper. Cook until vegetables are tender, about 5-7 minutes.
5. Stir in black beans, cumin, paprika, salt, and pepper. Cook for an additional minute.
6. Remove squash from oven and let cool slightly. Use a fork to scrape out the flesh, creating “spaghetti” strands.
7. In a large bowl, combine cooked squash, vegetable mixture, and shredded cheese. Mix well to combine.
8. Transfer the casserole to a 9×13 inch baking dish and top with chopped cilantro.
9. Bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 1 hour 10 minutes
Pesto and Mozzarella Spaghetti Squash Casserole
A creative twist on traditional pasta dishes, this casserole combines the flavors of Italy with the sweetness of squash. Perfect for a weeknight dinner or special occasion.
Ingredients:
• 2 medium spaghetti squash
• 1/4 cup pesto sauce
• 8 oz mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 1 tsp olive oil
• Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the squash in half lengthwise and scoop out the seeds. Place cut-side up on a baking sheet.
3. Drizzle with olive oil, salt, and pepper. Roast for 45 minutes or until tender.
4. In a bowl, mix pesto sauce and mozzarella cheese.
5. Remove squash from oven and let cool slightly. Scoop out the flesh, leaving about 1/4 inch of the shell intact.
6. Combine squash flesh with pesto-mozzarella mixture. Season with salt and pepper to taste.
7. Transfer mixture to a baking dish. Top with Parmesan cheese.
8. Bake for an additional 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 60-70 minutes
Loaded Spaghetti Squash Casserole with Sausage
Transform your favorite spaghetti squash casserole into a hearty, loaded dish by adding sweet Italian sausage and a blend of cheeses. This twist on a classic comfort food is sure to become a family favorite.
Ingredients:
– 2 medium-sized spaghetti squash
– 1 lb sweet Italian sausage, casings removed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 cup frozen peas and carrots
– 1 tsp dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Bake spaghetti squash for 45 minutes, or until tender.
3. Cook sausage in a large skillet over medium-high heat, breaking apart with spoon as it cooks.
4. Add onion and garlic to skillet; cook until onion is translucent.
5. In a large mixing bowl, combine cooked squash, sausage mixture, peas and carrots, mozzarella cheese, Parmesan cheese, and oregano. Mix well.
6. Transfer mixture to a 9×13 inch baking dish and bake for an additional 20-25 minutes, or until golden brown.
Cooking Time: 1 hour 10-15 minutes
Keto-Friendly Spaghetti Squash Casserole
This creamy casserole is a game-changer for low-carb dieters, using spaghetti squash as a substitute for traditional pasta. With a rich and tangy sauce, this dish will satisfy your cravings without sacrificing your dietary goals.
Ingredients:
– 2 medium spaghetti squash
– 1 cup grated cheddar cheese (sharp or extra-sharp work best)
– 1/2 cup heavy cream
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped cooked bacon (optional)
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, combine heavy cream, cheddar cheese, parsley, garlic, salt, and pepper. Stir until smooth.
4. Slice the cooked squash into “noodles” and add to the skillet. Toss to coat with the creamy sauce.
5. Transfer the squash mixture to a 9×13 inch baking dish. Top with additional grated cheese and chopped bacon (if using).
6. Bake for an additional 20-25 minutes, or until the cheese is melted and bubbly.
Cooking Time: Approximately 1 hour 15 minutes.
Sun-Dried Tomato and Basil Spaghetti Squash Casserole
A creative twist on traditional pasta dishes, this casserole combines the natural sweetness of spaghetti squash with the savory flavors of sun-dried tomatoes and fresh basil.
Ingredients:
– 2 medium spaghetti squash
– 1 cup sun-dried tomatoes, chopped
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup grated mozzarella cheese
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and roast for 30 minutes.
3. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute.
4. Add chopped sun-dried tomatoes and cook for an additional 2-3 minutes.
5. In a separate bowl, combine roasted squash, tomato mixture, mozzarella cheese, and basil.
6. Transfer the mixture to a baking dish and season with salt and pepper to taste.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: Approximately 50-60 minutes
Turkey and Mushroom Spaghetti Squash Casserole
Turkey and Mushroom Spaghetti Squash Casserole: A flavorful and nutritious twist on traditional casserole recipes, this dish combines the savory flavors of turkey, mushrooms, and spaghetti squash with a crunchy breadcrumb topping.
Ingredients:
– 1 medium-sized spaghetti squash
– 1 pound ground turkey
– 1 onion, diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Bake the spaghetti squash for 45-50 minutes, or until tender.
3. Cook the ground turkey in a skillet over medium-high heat, breaking it up with a spoon as it cooks.
4. Add the diced onion and sliced mushrooms to the skillet and cook until the vegetables are tender.
5. In a separate bowl, mix together the breadcrumbs and Parmesan cheese.
6. Grease a 9×13-inch baking dish and layer the cooked squash, turkey mixture, and breadcrumb topping in that order.
7. Bake for an additional 20-25 minutes or until golden brown.
Cooking Time: 65-70 minutes
Roasted Red Pepper Spaghetti Squash Casserole
This vibrant casserole combines the natural sweetness of roasted red peppers with the comforting warmth of spaghetti squash, all wrapped up in a creamy, cheesy package. Perfect for a cozy dinner or a special occasion.
Ingredients:
– 2 medium spaghetti squashes
– 1 large red bell pepper, seeded and sliced
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the red bell pepper slices in a single layer on a baking sheet for 30-40 minutes, or until charred and tender.
3. Meanwhile, cook the spaghetti squash according to package instructions.
4. In a large mixing bowl, combine roasted red peppers, cooked spaghetti squash, garlic, olive oil, mozzarella cheese, Parmesan cheese, salt, and pepper. Mix well.
5. Transfer the mixture to a 9×13 inch baking dish and bake for an additional 20-25 minutes, or until heated through.
6. Garnish with chopped parsley, if desired.
Cooking Time: 50-60 minutes
Alfredo Spaghetti Squash Casserole with Shrimp
This recipe combines the rich flavors of Alfredo sauce with succulent shrimp and roasted spaghetti squash, all wrapped up in a cozy casserole. A perfect twist on traditional pasta dishes, this recipe is sure to please even the pickiest eaters.
Ingredients:
– 2 medium spaghetti squash
– 1 pound large shrimp, peeled and deveined
– 1/4 cup (1/2 stick) unsalted butter
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1/2 cup breadcrumbs
Instructions:
1. Preheat oven to 375°F.
2. Roast spaghetti squash according to package instructions or until tender, about 45 minutes.
3. Cook shrimp in a skillet with butter, garlic powder, salt, and pepper until pink, about 2-3 minutes per side.
4. In a separate saucepan, melt butter over medium heat. Whisk in heavy cream and Parmesan cheese until smooth. Simmer for 5 minutes or until slightly thickened.
5. Combine cooked shrimp, roasted squash, and Alfredo sauce in a large bowl. Toss to combine.
6. Transfer the mixture to a 9×13-inch baking dish and top with breadcrumbs.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: Approximately 1 hour
Vegetable-Loaded Spaghetti Squash Casserole
Transform spaghetti squash into a hearty, flavorful casserole packed with an array of colorful vegetables. This recipe is perfect for a comforting and nutritious meal.
Ingredients:
– 2 medium-sized spaghetti squash
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 cup frozen broccoli florets
– 1 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 spaghetti squash in half lengthwise and scoop out the seeds.
3. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until softened.
4. Add the bell peppers and cook for an additional 5 minutes.
5. Combine the cooked vegetables with the broccoli florets, mozzarella cheese, and Parmesan cheese in a bowl.
6. Stuff each squash half with the vegetable mixture and season with salt and pepper to taste.
7. Bake for 30-35 minutes or until the squash is tender.
Cooking Time: 30-35 minutes
Taco-Style Spaghetti Squash Casserole
This creative casserole combines the flavors of tacos with the comfort of spaghetti squash, making it a unique and delicious twist on traditional dishes.
Ingredients:
– 1 large spaghetti squash
– 1 lb ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1 onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 packet taco seasoning
– 1 can black beans, drained and rinsed
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Bake the spaghetti squash for 45 minutes, or until tender. Let it cool.
3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks. Drain excess fat.
4. Add the onion, red bell pepper, and garlic to the skillet; cook until the vegetables are softened.
5. Stir in the taco seasoning and black beans. Cook for 1-2 minutes.
6. Scoop out the cooked spaghetti squash and combine with the ground beef mixture. Season with salt and pepper to taste.
7. Transfer the mixture to a baking dish, top with shredded cheese, and sprinkle with cilantro.
8. Bake at 375°F for 20-25 minutes, or until the cheese is melted and bubbly.
Cooking Time: approximately 1 hour 15 minutes
Herbed Goat Cheese Spaghetti Squash Casserole
A creative twist on traditional casserole, this recipe combines the nutty flavor of spaghetti squash with the tanginess of goat cheese and a hint of fresh herbs. Perfect for a cozy dinner or brunch.
Ingredients:
– 2 medium spaghetti squash
– 1/4 cup goat cheese, crumbled
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and bake for 45 minutes, or until tender.
3. In a bowl, mix together goat cheese, garlic, parsley, basil, salt, and pepper.
4. Scoop out the cooked squash flesh and combine with the goat cheese mixture.
5. Transfer the squash mixture to a 9×13-inch baking dish and top with mozzarella cheese.
6. Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Cooking Time: 60-70 minutes
Summary
Get ready to delight your taste buds with these 18 creamy spaghetti squash casserole recipes! From classic comfort food to international twists, there’s something for everyone. Savor the cheesy goodness of Cheesy Spaghetti Squash Casserole with Bacon or try a spicy kick with Spicy Southwest Spaghetti Squash Casserole. Other standout options include Mediterranean Spaghetti Squash Casserole with Feta, Buffalo Chicken Spaghetti Squash Casserole, and many more. Whether you’re in the mood for something rich and creamy or light and healthy, these recipes are sure to please.
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