Spaghetti Squash Casserole

This cheesy, comforting Spaghetti Squash Casserole is packed with vitamins and minerals from three different veggies.

Check out our Ultimate Guide to Spaghetti Squash for tips on cutting and cooking spaghetti squash!

Why Our Kids love Spaghetti Squash

I’ll never forget the first time I served my son spaghetti squash. He was three years old, and we were having an impromptu picnic in the grass. We shared a thermos full of the noodle-y strands topped with homemade beef bolognese, and he scarfed it down happily.

At the time I was surprised he took to this new food. But in retrospect, it makes a lot of sense. Spaghetti squash is as close to pasta as you can possibly get with a fresh vegetable. This alone should make parents of picky eaters clamoring to get their hands on one!

The mild-flavored, carbohydrate-rich veggie also packs in great nutrition. Kids and grownups get plenty of fiber, vitamins, and antioxidants from this fun, familiar-shaped vegetable.

How to Make Spaghetti Squash Casserole

This cheesy Spaghetti Squash Casserole combines some of my favorite things: fresh vegetables (including broccoli!), creamy cheese sauce, and make-ahead convenience.

The keystone ingredient in this recipe is well-prepared spaghetti squash, and this is the part that you can do up to two days in advance and refrigerate.

I decided to cook my squash in the Instant Pot, which worked great! I cut the squashes in half crosswise, scooped out the seeds, and placed the halves on the trivet above a cup of water. Then I set the manual timer for seven minutes. When the timer beeped, I used the vent to release the pressure all at once (natural release risks mushy squash.).

If you don’t have an Instant Pot, or you’d rather cook your squash the old-fashioned way, you can roast them at 400 degrees for about 30 minutes.

Once your squash is cooked and you’ve pulled out the strands, set them aside while you prepare the cheese sauce.

Start by cooking the onions and broccoli in a large saute pan. Add the flour, milk, and chicken broth and simmer until thick and bubbly. Add the cheese, stir well, add to your spaghetti squash, and bake! If your squash is baked in advance, this casserole comes together pretty quickly.

Can you freeze Spaghetti Squash Casserole?

The answer is yes! This casserole actually freezes and reheats very well. This recipe makes a fairly large amount, so you can split it into two dishes and freeze one for a future meal. Or, add any extras to individual serving containers and freeze. When covered tightly it should last for up to 6 months in the freezer.

What to serve with Spaghetti Squash Casserole

Pair this casserole with grilled chicken, fish, or even hard-boiled eggs for protein, and a side of fresh fruit, for a super tasty, balanced meal. We also enjoy this regularly as a vegetarian main dish. It is plenty filling on its own!

Looking for more squash recipes?

• Super Food Spaghetti Squash
• Italian Baked Spaghetti Squash
• Twice Baked Butternut Squash
• Honey Roasted Butternut Squash
• Butternut Squash Risotto

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Cheesy Spaghetti Squash Bake

This cheesy, comforting Cheesy Spaghetti Squash Bake is packed with vitamins and minerals from three different veggies.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Main Course

Cuisine: American

Servings: 8 1 cup

Calories: 261kcal

Ingredients

• 2 medium Spaghetti Squash
• 3 cup broccoli, florets
• 1 tablespoon olive oil
• 1 small onion
• 2 clove garlic
• 1/4 cup flour, all-purpose
• 1 1/2 cup milk
• 1 cup vegetable broth
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper, ground
• 2 cup cheddar cheese, shredded
• 1/8 cup Parmesan cheese, grated

Instructions

• Preheat the oven to 375 degrees F.
• Chop broccoli and onion. Mince garlic.
• Roast squash or cook in the InstantPot.  Once cooked, scoop the strands of squash with a fork and place in a baking dish. 
• Heat oil in a saucepan over medium heat. Add onions and garlic and cook about 2 minutes.  Add chopped broccoli and cook until al dente.  Stir in flour. Reduce heat to low and cook, stirring continually 3 – 4 minutes.
• Add milk and vegetable broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper. Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
• Pour mixture into the baking dish with the cooked spaghetti squash.  Sprinkle Parmesan cheese on top. Bake for 25 to 30 minutes until golden.

Video

Notes

*You can add chicken to this dish to bump up the protein.  Add bite size pieces of uncooked chicken after step 3 and then continue as normal with the recipe. 

Nutrition

Calories: 261kcal | Carbohydrates: 25g | Protein: 11g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 397mg | Fiber: 4g | Sugar: 10g

Keyword : Spaghetti Squash Bake

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