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Spaghetti Squash Casserole

Spaghetti squash is the unsung hero of ingredients that is healthy, child friendly, and just fun. If you are looking for something different to make a new family favorite, I’ve got you covered.

This is a familiar taste with a twist. The squash really does work like spaghetti pasta and has a mild enough flavor that your family will love it.

I don’t have a long story about spaghetti squash. I grow it in the gardens, and it’s easy to prepare, so it’s a win on my table.

To cook the squash, pierce it a few times with a fork and microwave for 10 minutes. Remove carefully! It’s incredibly hot. Cut in half, remove seeds and then use a fork to separate the strands into a bowl. Use like spaghetti pasta. It’s that simple.

Spaghetti Squash Casserole

Use this unique squash as the base for a tasty casserole your family will love.
Course Main Course
Cuisine American
Servings 6


  • Large casserole dish (I make this in a 10 inch Corningware casserole
  • Frying pan


  • 1 Large Spaghetti squash Cooked until soft, remove seeds, shred with fork
  • 1 lb Sweet Italian sausage Bulk or links
  • 2 tsp Olive oil
  • 4 Cup Tomato Sauce
  • 1 small Onion Chopped
  • 2 cloves Garlic Minced
  • 2 Carrots Shredded
  • 1 Tbsp Italian seasoning
  • 1/4 Cup Parmesan Cheese
  • Salt/pepper To taste


  • Spread cooked spaghetti squash into a large casserole dish
  • In a large pan, heat olive oil over medium heat
  • Add onions, carrots, and garlic
  • Cook until vegetables are soft. Set aside
  • Remove casing from sausage if using links. If using loose or bulk sausage just add to hot pan
  • Break up sausage and cook until no more pink remains
  • Add cooked vegetables to meat mixture
  • Add sauce and seasonings
  • Heat through until bubbly
  • Pour over spaghetti squash strands
  • Sprinkle cheese over all
  • Heat 350 degrees for 30 minutes
Keyword casserole, family meal, Healthy, quick and easy, squash

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