Ingredients for Baked Spaghetti Squash Casserole
- 1 medium spaghetti squash
- 1 pound Italian sausage
- 8 ounces sliced fresh mushrooms
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1/2 cup pitted Kalamata olives
- 1 teaspoon dried Italian seasoning
- 0 Red Pasta Sauce
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/8 teaspoon ground black pepper
- 1/4 cup water
- nonstick cooking spray
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup milk
- 1/2 cup shredded Cheddar cheese
- 1/4 cup grated Parmesan cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Spaghetti Squash Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Spaghetti Squash Casserole
- Preheat oven to 350°F (175°C).
- Halve a medium spaghetti squash crosswise and remove seeds.
- Place cut sides down in a 2-quart rectangular baking dish. Add 1/4 cup water, cover with vented plastic wrap, and microwave on high for 10-15 minutes, or until squash is easily pierced with a fork.
- Carefully rearrange squash for even cooking.
- Avoid overcooking; squash should be tender but not mushy.
- While squash cooks, cook 1 pound Italian sausage, 8 ounces sliced mushrooms, 1/2 cup chopped bell pepper, 1/2 cup chopped onion, and 2 cloves minced garlic in a large skillet over medium heat until sausage is no longer pink. Drain excess grease.
- Once squash is cooked, carefully scrape the pulp from the squash halves. Wipe out the baking dish and lightly coat with nonstick cooking spray.
- Spread half of the spaghetti squash in the prepared baking dish.
- Top with half of the sausage mixture and 1/2 cup pitted Kalamata olives.
- Sprinkle with 1 teaspoon Italian seasoning and 1/8 teaspoon black pepper.
- Add half of the prepared cheese sauce (recipe below).
- Top with remaining squash, sausage mixture, olives, and cheese sauce.
- Bake for 30 minutes. Sprinkle with remaining cheese and bake for another 5 minutes, or until cheese is melted and bubbly.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
19g
Fat
49g
Carbs
7g
