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Spaghetti Squash Casserole 2


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  • 1 med spaghetti squash about 8 inches
  • 1 T butter
  • 1/2 lb sliced fresh mushrooms
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 1 t dried basil
  • 1/2 t dried oregano
  • 1/4 t dried thyme
  • 1/2 t salt
  • 1/4 t pepper
  • 2 med tomatoes chopped
  • 1 c dry bread crumbs
  • 1 c ricotta cheese
  • 1/4 c minced fresh parsley
  • 1/4 c grated parmesan cheese


Servings 6


Step 1

Slice the squash in half lengthwise and scoop out the seeds. Place the squash cut side down in a baking dish and add 1/2 in water and cover tightly with foil. Bake at 375 for 20-30 min or until easily pierced with a fork.

Meanwhile, melt butter in a large skillet. Add the mushrooms, onion, garlic, basil, oregano, thyme, salt and pepper. Saute until onion is tender. Add tomatoes and cook until most of the liquid is gone. Set aside.

Scoop out the squash and separate strands with a fork. Combine the squash, tomato mixture, bread crumbs, ricotta cheese and parsley.

Transfer to a greased baking dish. Sprinkle with parmesan cheese. Bake uncovered at 375 for 40 minutes or until heated through and top is golden.


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