From the roundup: 24 Fall Casserole Recipes for Cozy Comfort Dinners
Cold spaghetti squash and meat sauce casserole reheats so well that I almost look forward to the leftovers more than the original dinner. The strands firm back up overnight and the sauce clings tighter, which means Tuesday lunch is actually better than Monday dinner. What makes this casserole work the first time around is pressing the moisture out of the squash before it goes into the baking dish. I skipped that step once and got a watery, sunken bottom layer that no extra bake time could fix, so now I spread the strands on a clean kitchen towel and press hard, twice, every single time.
How this one actually got written down
I made a version of this for the first time when I had half a large spaghetti squash left from another recipe and a pound of ground beef that needed to be used. I threw it together without much of a plan, and three of my kids asked for it again the following week, which is basically a five-star review in this house. The one who won’t touch visible vegetables ate two servings because the squash just looks like noodles once it’s layered under the sauce.
I wrote the recipe down properly after the third time I made it, because I kept adjusting the sauce seasoning and finally landed on the balance I wanted. The sugar is a small thing but it matters with canned crushed tomatoes.
Why you will love this
- The squash roasts completely hands-off, so you can make the sauce while it cools and not feel like you’re doing two things at once
- Pressing the squash dry before layering is the one step that actually keeps the casserole from going watery, and it takes two minutes
- The meat sauce is seasoned to stand up to a mild vegetable base, so it doesn’t taste flat or like health food
- Leftovers reheat well the next day without the texture falling apart, especially if you use the oven instead of the microwave
- One 9×13 dish feeds four people with no side dish required beyond a piece of bread
Tips for success
- Press the squash strands firmly in a kitchen towel, not just a quick blot. Fold the towel over and lean into it. Watery casserole almost always comes from skipping this or being too gentle.
- Let the casserole rest 5 minutes before cutting into it. The layers settle and it holds together better on the plate instead of sliding apart.
- Drain the beef fat after browning before you add the onion. Too much fat in the pan makes the sauce greasy and it pools at the bottom of the dish during the second bake.
- Don’t rush the sauce simmer. Ten minutes over medium-low heat thickens it enough that it won’t make the squash layer soggy when you spoon it over.
If it turns out watery
- The most common cause is under-pressed squash strands. Next time, press twice and let them sit on the towel for a few minutes before layering.
- If yours came out wet this time, drain off any liquid pooled at the edges before serving and let it sit uncovered for an extra 5 minutes in the oven.
- Older or larger squash tend to hold more water. A 3-pound squash is the target size. Going bigger means more moisture to deal with.
- Roasting the squash cut-side down (not up) helps steam escape rather than collect, which matters before you even get to the pressing step.
Substitutions
Ground turkey works fine in place of beef and keeps the sauce a little lighter. Italian sausage (casings removed) adds more seasoning on its own, so taste before adding extra salt. If mozzarella is what’s missing, provolone or Monterey Jack both melt well here. A 24-ounce jar of good marinara can replace the homemade sauce on a shorter night, just skip the extra salt since jarred sauce is already seasoned.
For anyone avoiding dairy, the cheese can be left off entirely. The casserole still holds together, though the top won’t brown. A handful of seasoned breadcrumbs with a little olive oil gives you some texture in place of the melted cheese layer.
Make-ahead and storage
You can roast and press the squash strands and cook the meat sauce up to a day ahead. Store them separately in the refrigerator, then assemble and bake the following evening. Add about 5 extra minutes to the bake time since everything is going in cold. Leftovers keep covered in the fridge for up to 3 days and reheat well in a 350-degree oven for 15 minutes, or in the microwave at 50 percent power to avoid rubbery cheese.
This casserole can be frozen after baking. Let it cool completely, wrap the dish tightly, and freeze for up to 6 weeks. Thaw overnight in the refrigerator, then reheat covered with foil at 350 degrees until warmed through. The texture holds reasonably well, though the squash strands soften a bit more after freezing.
Spaghetti Squash and Meat Sauce Casserole
Ingredients
Equipment
Method
- Heat your oven to 400 degrees. Brush the cut sides of both squash halves with 1 tablespoon of the olive oil and season lightly with salt. Place them cut-side down on a rimmed baking sheet. Roast for 38 to 42 minutes, until the skin gives slightly when you press it and a fork slides through the flesh without resistance. Let the squash rest until cool enough to handle, about 10 minutes.
- Use a fork to scrape the squash flesh into long strands and transfer them to a clean kitchen towel or a thick layer of paper towels. Spread the strands out, fold the towel over them, and press firmly to pull out as much moisture as you can. This step matters more than any other for keeping the casserole from going watery.
- While the squash cools, make the meat sauce. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 6 to 8 minutes. Drain off any excess fat, then push the meat to one side of the pan.
- Add the diced onion to the empty side of the pan and cook for 3 to 4 minutes until softened and translucent. Stir in the garlic and cook for 1 minute more until fragrant. Add the crushed tomatoes, oregano, basil, red pepper flakes if using, salt, pepper, and sugar. Stir everything together and let the sauce simmer over medium-low heat for 10 minutes, stirring occasionally, until it thickens slightly and the flavors come together.
- Lower the oven to 375 degrees. Lightly grease a 9×13 inch baking dish. Spread the dried squash strands in an even layer across the bottom of the dish and press them down gently. Sprinkle 1/2 cup of the mozzarella over the squash. Spoon all of the meat sauce evenly over the cheese layer and spread it to the edges.
- Scatter the remaining 1 cup of mozzarella and all of the Parmesan evenly over the top. Bake uncovered for 20 to 25 minutes, until the cheese is melted and golden in spots and you can see the sauce bubbling at the edges of the dish. Let the casserole rest for 5 minutes before serving so it cuts cleanly.
Notes
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