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Spaghetti Squash and Meat Sauce Casserole, fall casserole recipes comfort
Brittany Stage

Spaghetti Squash and Meat Sauce Casserole

Roasted spaghetti squash strands replace pasta in this cozy fall casserole, layered with a well-seasoned beef and tomato sauce and melted mozzarella on top. Pressing the moisture out of the squash is the key step that keeps the bottom from turning watery.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large spaghetti squash about 3 lbs, halved lengthwise and seeds removed
  • 2 tbsp olive oil divided
  • 1 lb ground beef 85 percent lean
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp crushed red pepper flakes optional
  • 1 tsp kosher salt plus more for squash
  • 1/2 tsp black pepper
  • 1/2 tsp granulated sugar balances the tomatoes
  • 1 1/2 cups shredded low-moisture mozzarella divided
  • 1/4 cup grated Parmesan cheese

Equipment

  • large rimmed baking sheet
  • large skillet
  • 9x13-inch baking dish
  • clean kitchen towel or paper towels

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Lower the oven to 375 degrees. Lightly grease a 9x13 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.
  6. 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

Refrigerate leftovers covered for up to 3 days. The squash will release a small amount of liquid as it sits overnight, which is normal. Reheat gently at 50 percent power in the microwave or covered in a 350-degree oven for 15 minutes.