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Cheesy Spaghetti Squash Casserole

This cheesy spaghetti squash casserole is the perfect answer to the quest for healthy pasta and is both gluten free and vegetarian. 


Been craving the comfort of pasta but looking for something a little lighter? Spaghetti squash casserole is the answer. By far one of the most “non-vegetable” of vegetables, this spaghetti squash is both easy to cook and tasty enough for even the pickiest of eaters.

Meal prep pros – roast your spaghetti squash the night before and your spaghetti squash casserole can be on the table even quicker.

Enjoy this gluten free, vegetarian version. Or, give it a protein boost by adding some leftover Slow Cooker Shredded Beef to the sauce.


Cheesy Spaghetti Squash Casserole

  • 15m
  • 1h 15m
  • 1h 30m


  • 1/2 oz parmesan cheese
  • 2 tbsp. butter
  • 1/2 tsp. coarse sea salt
  • 1/4 tsp. fresh ground black pepper
  • 2 c ricotta cheese
  • 1 tbsp. dried oregano
  • 3 tbsp. dried basil
  • 14 oz tomato sauce
  • 1 small spaghetti squash
  • 1 lb cremini mushroom
  • 1 bunch kale
  • 4 cloves garlic
  • 4 oz mozzarella cheese


  1. Preheat oven to 350F.
  2. In a shallow, non-reactive baking dish, roast the squash at 375F for 30-45 minutes or until squash is soft when punctured with a fork. When cool enough to handle, cut squash in half longwise. Scoop out seeds and discard. Gently scoop out “spaghetti” flesh and set aside.
  3. While the squash is baking, slice the mushrooms; remove the stems and slice kale into ribbons; mince garlic; and shred mozzarella and parmesan.
  4. Heat butter or bacon fat in a large pan over medium high heat.
  5. Add in the mushrooms, garlic, salt and pepper. Sauté until the liquid is mostly gone, and set aside.
  6. In a medium sized bowl, combine ricotta, parmesan, oregano and basil. Fold in the cooked mushroom mixture and raw kale.
  7. Place the spaghetti squash flesh in a casserole dish. Spoon the ricotta mixture and spread it evenly throughout the squash. Pour tomato sauce over everything.
  8. Sprinkle cheeses evenly on top and bake, uncovered, for 30 minutes or until the cheese is bubbly.


  • 4
  • 1
  • 388
  • 22g
  • 30g
  • 7g
  • 20g
  • 13g
  • 71mg
  • 11g
  • 1037mg
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