Spaghetti Squash Casserole made with tomatoes, Italian spices, creamy ricotta cheese and parmesan is a delicious and hearty vegetarian-friendly dinner option or delicious side dish.
The first time I had this dish was in college. My dad made it for me. It’s actually also the first time I had ever tried or seen spaghetti squash.
I just thought that it was so cool. A vegetable that looked like spaghetti strands? I was immediately enamored.
And then when I tasted it, in this casserole, I was even more smitten.
This spaghetti squash casserole is comfort food at its finest. It’s warming, creamy and hearty.
And the ingredients couldn’t be simpler. This casserole is an easy mix of roasted spaghetti squash, canned tomatoes, Italian spices, and yummy ricotta and parmesan cheese.
If I could have a stockpile of something in my cupboards – It would be canned tomatoes.
Like, it would be my dream if I could be one of those extreme couponers who has some magical way of leaving the grocery with three carts full of free tomatoes in tow… I’m not normally a hoarder, but I could make an exception.
Plus, of course, there’s this Spaghetti Squash Casserole.
What Are The Best Canned Tomatoes?
My favorite canned tomato brand is Tuttorosso. You really can see and taste the difference with their tomatoes. Since they’re preserved with steam, and sorted with color sorters to make sure that only the richest, most red tomatoes are included, they always elevate my recipes.
Plus, they tie into my Italian heritage… Did you know that Tuttorosso is one of the best-selling Italian inspired canned tomato brand in the US? Family-owned and operated with pride, Tuttorosso produces their canned tomatoes in a sustainable way, using non-GMO ingredients and non-BPA lined cans. It’s definitely a brand that I can get behind.
How Do You Cook Spaghetti Squash?
To make spaghetti squash, first cut it in half and scoop out the seeds. Place it on a parchment lined baking sheet with the cut sides down and let it roast in a 375-degree oven for 45-60 minutes. The actual cooking time will depend on the size of your spaghetti squash. For this spaghetti squash casserole, look for a spaghetti squash that’s between 4-5 pounds.
How Do You Make Spaghetti Squash Casserole?
When the spaghetti squash is finished roasting, let it rest for a bit until it’s cool enough to handle. Then scoop out the insides. It will come out in strands. Mix the squash strands with the ricotta cheese, tomato sauce, parmesan cheese and bread crumbs. The bread crumbs will help the spaghetti squash casserole hold together. Bake it in the 375-degree oven for an additional 30 minutes.
Can You Make Spaghetti Squash Casserole Ahead of Time?
This spaghetti squash casserole can definitely be made ahead of time. Simply combine the ingredients and place them in a casserole dish. Refrigerate. When ready to serve, bake in an oven preheated to 375-degrees for 45 minutes.
Can Spaghetti Squash Casserole Be Frozen?
This spaghetti squash casserole can be frozen for up to 6 months. Combine the ingredients and place them in a casserole dish, tightly cover. Freeze. When ready to bake, preheat oven to 350 degrees and bake for 1 hour, or until the middle is warmed through.
If you loved this Spaghetti Squash Casserole I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Spaghetti Squash Casserole
- 1 spaghetti squash about 4.5 pounds
- 1 white onion chopped
- 3 cloves garlic minced
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon thyme
- 1 28- ounce can Tuttorosso whole peeled tomatoes drained
- 1 cup ricotta
- 1 cup grated parmesan plus ¼ cup for topping
- 1 cup bread crumbs
- ¼ cup chopped parsley
- Salt and pepper to taste
Preheat oven to 375 degrees.
Slice squash in half and scoop out seeds.
Bake squash face down, on parchment lined baking sheet for 45-60 minutes.
Let cool slightly and scoop out insides.
While squash bakes, saute onions and garlic with oregano, basil, thyme and a pinch of salt and pepper. Once softened, add tomatoes.
Cook until most of liquid evaporates.
Combine insides of squash with tomato mixture, ricotta, 1 cup parmesan, bread crumbs and parsley. Season to taste with salt and pepper.
Bake for 30 minutes, uncovered.
This recipe can be made ahead of time. Assemble and refrigerate. When ready to serve, bake for 45 minutes at 375 degrees. This recipe can also be frozen for up to 6 months. When ready to bake, preheat oven to 350 degrees and bake for 1 hour.
I teamed up with Tuttorosso to bring you this post. As always, all opinions are my own.
Wine Pairings for Spaghetti Squash Casserole:
- A light-bodied Pinot Noir, Barbera or Dolcetto will pair well with this dish.
- Pinot Grigio has a crisp, vibrant flavor that will work also if you’re looking for a white wine option.