Baked Spaghetti Squash Casserole Recipe

Name: Baked Spaghetti Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 lbs spaghetti squash, medium; 12 ounces Italian sausage, ground; 1 1/2 cups fresh mushrooms, sliced; 1 green bell peppers or 1 red bell pepper, chopped; 1/3 cup onion, chopped; 3 garlic cloves, minced; 4 1/4 ounces olives, chopped; 1/2 teaspoon dried Italian seasoning, crushed; 1 1/2 cups red pasta sauce; 1 1/2 cups mozzarella cheese, shredded; 1/8 teaspoon pepper; 1/4 cup water

Servings: persons

2 1/4 lbs spaghetti squash, medium
12 ounces Italian sausage, ground
1 1/2 cups fresh mushrooms, sliced
1 green bell peppers or 1 red bell pepper, chopped
1/3 cup onion, chopped
3 garlic cloves, minced
4 1/4 ounces olives, chopped
1/2 teaspoon dried Italian seasoning, crushed
1 1/2 cups red pasta sauce
1 1/2 cups mozzarella cheese, shredded
1/8 teaspoon pepper
1/4 cup water

1
Halve squash crosswise; remove seeds.
2
Place cut sides down in a 2 qt rectangular baking dish, add 1/4 c water, cover with ventilated plastic wrap and microwave on HIGH for 10-15 minutes or until squash separates when pierced with a fork. Rearrange once for even baking. DO NOT over cook squash or it will be mushy.
3
In a large skillet cook sausage, mushrooms, pepper, onion and garlic over med heat until sausage is no longer pink; drain fat.
4
Preheat oven to 350 degrees.
5
Scape pulp from squash (about 3 c) wipe out baking dish and coat with nonstick spray.
6
Spread half the squash in dish, add half the sausage mixture and half the olives.
7
Sprinkle with seasoning and 1/8 tsp pepper.
8
Top with half the sauce and half the cheese.
9
Top with remaining squash, sausage, olives and sauce.
10
Bake for 30 min, sprinkle with remaining cheese, bake for 5 more min or until cheese is melted.
11
Let stand 10 minutes before serving.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/4 lbs spaghetti squash, medium, 12 ounces Italian sausage, ground, 1 1/2 cups fresh mushrooms, sliced, 1 green bell peppers or 1 red bell pepper, chopped, and more.

Yes, Baked Spaghetti Squash Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Spaghetti Squash Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions