Ingredients for Easy Spaghetti Squash Casserole
- 1 medium spaghetti squash (approximately 3-4 lbs)
- Spaghetti Sauce
- 1 cup grated Parmesan cheese
- Mushroom
- Sweet Onion
- 1 lb ground beef
- 1 lb Italian sausage
- Butter
- Olive Oil
- Mexican Cheese
- Sour Cream
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How to Make Easy Spaghetti Squash Casserole
- Preheat oven to 350°F (175°C).
- Cut one medium spaghetti squash in half lengthwise.
- Scoop out seeds and stringy pulp from the center of each squash half.
- Place squash halves cut-side down in a baking pan. Pour 2 cups of water into the pan.
- Cover the pan tightly with foil.
- Bake for 50-60 minutes, or until a fork easily pierces the squash. Baking time will depend on the size of your squash.
- Once cooked, use a fork to scrape the spaghetti-like squash strands into a large bowl. Drain well to remove excess liquid.
- While the squash is baking, brown 1 lb ground beef and 1 lb Italian sausage in a large skillet over medium-high heat. Drain off any excess grease and set aside.
- About halfway through the squash baking time, dice 1 medium onion and 8 oz cremini mushrooms.
- Sauté the diced onion in 2 tablespoons of butter or olive oil until softened and lightly browned. Add the mushrooms and cook until tender.
- Stir in 24 oz (2 jars) of your favorite spaghetti sauce or fire-roasted diced tomatoes. Heat through and remove from heat.
- In a large bowl, combine the cooked spaghetti squash, browned meat, sautéed vegetables, and 1 cup of grated Parmesan cheese.
- Transfer the mixture to a greased 9x13 inch baking dish.
- Top with 1 cup of shredded mozzarella cheese.
- Bake for 30-40 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Remove from oven and let cool slightly before serving.
- Serve with a dollop of sour cream or plain Greek yogurt, if desired.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
22g
Fat
55g
Carbs
4g
