Fresh Spaghetti Squash Casserole Recipe

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Fresh Spaghetti Squash Casserole
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  1. Slice the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake at 375° for 20-30 minutes or until easily pierced with a fork.
  2. Meanwhile, melt butter in skillet. Add the onion, garlic, mushrooms, herbs and seasonings; sauté until onion is transparent. Add the tomatoes; cook until most of the liquid has evaporated. Set aside.
  3. Scoop out the squash, separating strands with a fork.
  4. Combine squash, tomato mixture and all remaining ingredients except Parmesan cheese. Pour into a greased 2-qt. casserole. Sprinkle with Parmesan cheese.
  5. Bake, uncovered at 375° for 40 minutes or until heated through and top is golden brown.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 165.19 Kcal (692 kJ)
Calories from fat 46.23 Kcal
% Daily Value*
Total Fat 5.14g 8%
Cholesterol 18.1mg 6%
Sodium 609.38mg 25%
Potassium 312.04mg 7%
Total Carbs 15.29g 5%
Sugars 5.06g 20%
Dietary Fiber 2.44g 10%
Protein 14.23g 28%
Vitamin C 9.5mg 16%
Iron 1.2mg 7%
Calcium 297.9mg 30%
Amount Per 100 g
Calories 67.26 Kcal (282 kJ)
Calories from fat 18.82 Kcal
% Daily Value*
Total Fat 2.09g 8%
Cholesterol 7.37mg 6%
Sodium 248.12mg 25%
Potassium 127.05mg 7%
Total Carbs 6.22g 5%
Sugars 2.06g 20%
Dietary Fiber 0.99g 10%
Protein 5.79g 28%
Vitamin C 3.9mg 16%
Iron 0.5mg 7%
Calcium 121.3mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
  • 4

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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