Spaghetti Squash Casserole Bake Recipe

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Spaghetti Squash Casserole Bake
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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 1/2-in. 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 a large skillet. Add the mushrooms, onion, garlic, basil, oregano, thyme, salt and pepper; saute until onion is tender. Add tomatoes; cook until most of the liquid has evaporated. Set aside.
  3. Scoop out the squash, separating strands with a fork. Combine the squash, tomato mixture, bread crumbs, ricotta cheese and parsley.
  4. Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 40 minutes or until heated through and top is golden brown. Yield: 6 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 211.52 Kcal (886 kJ)
Calories from fat 86.15 Kcal
% Daily Value*
Total Fat 9.57g 15%
Cholesterol 29.67mg 10%
Sodium 433.48mg 18%
Potassium 379.76mg 8%
Total Carbs 21.24g 7%
Sugars 4.65g 19%
Dietary Fiber 2.74g 11%
Protein 10.6g 21%
Vitamin C 12.2mg 20%
Iron 1.7mg 9%
Calcium 190mg 19%
Amount Per 100 g
Calories 111.04 Kcal (465 kJ)
Calories from fat 45.23 Kcal
% Daily Value*
Total Fat 5.03g 15%
Cholesterol 15.57mg 10%
Sodium 227.55mg 18%
Potassium 199.36mg 8%
Total Carbs 11.15g 7%
Sugars 2.44g 19%
Dietary Fiber 1.44g 11%
Protein 5.57g 21%
Vitamin C 6.4mg 20%
Iron 0.9mg 9%
Calcium 99.7mg 19%

* 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

  • 4.5
  • 6

Good Points

  • saturated fat free,
  • low cholesterol

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