Spaghetti Squash Casserole: A Cheesy, Hearty Bake (Print Version)

Spaghetti Squash Casserole: A healthy delight! Enjoy this comforting, cheesy bake that transforms humble squash into your new favorite weeknight meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 80 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base & Veggies

01 - 1 large spaghetti squash
02 - 5 oz (about 5 cups) fresh spinach, or 10 oz frozen, thawed and squeezed dry

→ Creamy Filling

03 - 8 oz cream cheese, softened
04 - 1/2 cup grated Parmesan cheese, plus more for topping
05 - 1/2 cup milk (whole or 2%)

→ Flavor Boosters

06 - 2 cloves garlic, minced
07 - 1 small onion, chopped
08 - 1 tsp Italian seasoning
09 - Salt and freshly ground black pepper to taste

→ Finishing Touches

10 - 1/4 cup Panko breadcrumbs
11 - 1 tbsp olive oil

# Instructions:

01 - First things first, let's get that spaghetti squash ready. Carefully slice your squash in half lengthwise – this can be a bit of a workout, honestly! Scoop out the seeds and stringy bits. I always feel a little like an archaeologist digging for treasure here. Drizzle the cut sides with olive oil, sprinkle with salt and pepper, then place them cut-side down on a baking sheet. Roast in a preheated oven at 400°F (200°C) for about 40-50 minutes, or until fork-tender. You want it soft enough to easily scrape out those lovely strands, but not mushy. This step is crucial for the texture of our creamy bake.
02 - While your squash is roasting, get started on the flavor base. In a large skillet, heat a little olive oil over medium heat. Toss in your chopped onion and let it soften, about 5-7 minutes, until it's translucent and fragrant. Oh, that smell! It’s the start of something truly delicious. Then, add the minced garlic and cook for just another minute until it’s fragrant too, but be super careful not to burn it – burnt garlic is a sad, bitter thing. This aromatic foundation is key to a flavorful dish.
03 - Now, it’s time for the spinach. If you’re using fresh, add it to the skillet with the onions and garlic, a handful at a time, letting it wilt down. It’ll seem like a mountain, but it shrinks so much! If you're using thawed frozen spinach, add it in and cook off any remaining moisture. This is where I always make sure to really press out any excess water from the frozen spinach; otherwise, your casserole can get watery, and nobody wants a soggy casserole!
04 - Reduce the heat to low. Add the cream cheese to the skillet, letting it soften and melt into the spinach mixture. Pour in the milk gradually, stirring constantly until you have a smooth, creamy sauce. This part is so satisfying – watching it all come together. Stir in your Italian seasoning, a good pinch of salt, and a generous grind of black pepper. Taste it! Adjust seasonings if needed. This creamy mixture is the heart of our Spaghetti Squash Casserole, so make it sing!
05 - Once your spaghetti squash is cool enough to handle, use a fork to scrape out the strands into a large bowl. Honestly, this is the fun part, seeing those "noodles" appear! Add the creamy spinach mixture to the squash strands. Stir in most of the grated Parmesan cheese, reserving some for the topping. Mix everything gently until well combined. Transfer this delightful mixture into a 9x13 inch baking dish. Sometimes I get a little messy here, but hey, it's homemade!
06 - Sprinkle the remaining Parmesan cheese and the breadcrumbs evenly over the top of the casserole. Pop it back into the oven, still at 400°F (200°C), for about 20-25 minutes, or until the topping is beautifully golden brown and bubbly. The kitchen will smell absolutely incredible! Let it rest for a few minutes before serving – this helps it set a bit. When it comes out, it should be a glorious, cheesy, bubbly bake, ready for digging in!

# Notes:

01 - Don't rush roasting the squash; tender strands are key.
02 - Leftovers are great for meal prep, but reheat in the oven for best texture.
03 - Swap spinach for kale or chard if that's what you have, just wilt well.
04 - Serve with a crisp green salad and crusty bread for a complete meal.

# Equipment Needed:

01 - Baking sheet
02 - large skillet
03 - 9x13 inch baking dish
04 - large bowl
05 - sharp knife
06 - whisk
07 - fork

# Nutrition (Per Serving):

Calories: 350
Total Fat: 20g
Total Carbohydrate: 25g
Protein: 15g

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