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Meaty Spaghetti Squash Casserole

After our family did Whole30, we didn’t give up grains forever, but we certainly eat less of them, and we aim to continue eating a large amount of veggies like we did on Whole30. Believe it or not, I had never tried spaghetti squash! So with our reduced intake of pasta, I figured it was high time.

Meaty Spaghetti Squash Casserole


Kim @ Onceamonthmom.com, adapted from Peas and Thank You


  • 8 cups roasted spaghetti squash, shredded into strands (see instructions below)
  • 2 cups Homemade Marinara Sauce
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 4 ounces cream cheese, cut into cubes
  • 0.25 cups shredded Parmesan cheese
  • 2 cups cooked ground beef
  • salt and pepper to taste
  • 0.5 cups diced onion
  • 4 Tablespoons chopped fresh basil (plus more for garnish if desired)
  • 1 cup shredded mozzarella cheese


Cook Homemade Marinara Sauce according to recipe instructions. Half squash and remove seeds. Roast in a 400 degree oven for about 1 hour until fork tender. Shred squash with a fork into noodle like shreds. Reduce oven temperature to 350 degrees.

In a sauce pan combine marinara sauce, Italian seasoning, garlic powder, cream cheese, and Parmesan cheese. Heat over medium heat, whisking until cheeses are blended. In a large bowl combine squash shreds, marinara mixture, ground beef, onions, and basil. Pour mixture into a greased baking pan. Sprinkle with mozzarella cheese. Proceed to freezing directionss, or bake at 350 for 25-30 minuted until cheese is bubbling. Garnish with additional basil if desired.

Freezing Directions:

Prepare as directed above, but do not bake. Cover with foil, label and freeze. TO SERVE: Thaw. Preheat oven to 350 degrees. Bake 25-30 minutes until heated through and bubbling.

Servings: 6

**conversion chart image provided by Erik Spiekermann

6 Responses to “Meaty Spaghetti Squash Casserole”

  1. Shannon says:

    I made the spaghetti squash caserole tonight and everyone in my family loved it. None of us had ever tried spaghetti squash before. My husband said he liked it better than regular pasta. We will be making this again. It also made a lot. I used a store bought jar of marinara and 1.5 lbs of beef. We will have plenty for leftovers tomorrow. It was enough to fill a 9×13 pan.

  2. Kim says:

    I cooked one spaghetti squash and got a little less than 4 cups of shreds. I went ahead and made the same quantity of sauce and other ingredients and it looks good. I poured it into a 13 X 9 foil pan and am freezing it. I used the marinara sauce recipe indicated. The marinara is very spicy (my husband said it tasted like salsa), but all of the other ingredients in this recipe toned the spice down a good bit (at least based on my taste testing), so I think my kids will still enjoy it. Will post again when we actually bake and eat the casserole.

  3. [...] you haven’t tried spaghetti squash as a pasta alternative yet, you are missing out! After baking, the squash shreds easily into pasta [...]

  4. Lois says:

    I made this tonight for dinner and it was DELICIOUS!! Even my picky 3 year old loved it! Question: I doubled it to freeze the other half and my husband is worried that freezing it will change the consistency of the spaghetti squash and make it mushy. Did you notice that happening at all, or the consistency changing?

    • kim says:

      Usually the consistency of vegetables change when they are frozen uncooked, but they hold their texture better if they have been cooked. You shouldn’t notice much of a difference here.

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