It Might Not Be Pasta, but This Spaghetti Squash Casserole Still Brings the Flavor!

Spaghetti squash often takes a backseat as a side dish, prepared simply with butter, olive oil, and garlic through methods like steaming, roasting, or microwaving. While these treatments are fine, they don't usually make you crave more.

This casserole aims to redefine how you see spaghetti squash in cooking. Rather than keeping it minimal, it elevates the squash by pairing it with a straightforward yet flavorful tomato and ground beef sauce. The recipe offers ways to make it more convenient—such as pre-cooking the squash or using a store-bought sauce—perfect for a quick weeknight meal.

Spaghetti squash is quite peculiar in the squash family, with an exterior ranging from off-white to pale yellow, hiding a buttery yellow inside. Despite its unassuming appearance, once cooked, it transforms into spaghetti-like strands, hence the name.

Unlike the usual halving lengthwise, we slice the squash into rings for quicker cooking and longer strands, as they run around the squash's circumference. However, if this doesn't matter to you, feel free to stick to the traditional halving method—it works just as well for this recipe

Creating Delicious Spaghetti Squash:

Spaghetti squash's subtle taste presents both an opportunity and a challenge. Its neutral flavor readily absorbs added tastes, yet it requires robust flavors to truly shine.

To enhance its profile, we've crafted a rich, savory sauce featuring tomatoes, garlic, and ground beef. Combined with cheese, this casserole transforms the squash into a pasta substitute. This recipe offers versatility too—try Italian sausage instead of beef, incorporate Italian seasoning, or explore a different route with turkey sausage and pesto for a unique twist.

Preparing Spaghetti Squash Casserole:

Begin by roasting the spaghetti squash until it reaches a tender consistency. Simultaneously, prepare the sauce from scratch while the squash bakes. Once done, shred the squash, blend it with the sauce, and assemble the dish in a casserole dish. A final layer of cheese crowns this creation before it's baked to perfection.

Tips for Making Spaghetti Squash Casserole

Handle the squash with care—When slicing the squash into rings, employ a kitchen towel to stabilize it and avoid slippage. Employ a sizable, sharp knife for this task. Advantages of rings over halves—Opting for rings instead of halves accelerates the cooking process. Additionally, the squash fibers run in a circular pattern within the vegetable, resulting in lengthier "noodles" when prepared this way. Opt for lean ground beef—Leaner beef gently integrates into the sauce without drying out or imparting excess grease.

Enjoying Spaghetti Squash Casserole:

Pair this delightful dish with classic Italian accompaniments. Complement it with a crisp green salad drizzled with a zesty lemon dressing. And, of course, don't forget the timeless addition of garlic bread to complete the meal.

Make Ahead

• Roast the squash a day ahead, shred it, and then blend it into the sauce when needed. You can prepare the sauce ahead too. Alternatively, for a quicker option, combine your preferred store-bought sauce with the meat and vegetables.

Ingredients

• Two medium-sized spaghetti squashes, sliced into rounds about 2 inches thick each.
  

• 1/4 cup olive oil, divided

• 1/2 teaspoon black pepper

• 1 1/2 teaspoons fine salt, divided

• 6 cloves garlic, chopped

• A generous amount of finely chopped yellow onion, equivalent to approximately 2 cups.
  

• 1 pound 90/10 lean ground beef

• 2 tablespoons tomato paste

• 1 (28-ounce) can whole peeled plum tomatoes

• 1 teaspoon dried oregano

• 1 teaspoon fennel seeds, optional

• 1/2 teaspoon crushed red pepper

• One cup of shredded low-moisture part-skim mozzarella, which typically weighs around 4 ounces.
  

• 1/4 cup finely grated parmesan

• Chopped fresh basil, for garnish

Steps to Make It

01. Gather all the ingredients needed. Preheat your oven to 425 F and prepare a large baking sheet by lining it with parchment paper.

02. Prepare the squash by removing the seeds from the rings and placing them in a single layer on the prepared baking sheet. Ensure both sides of the rings are evenly coated by brushing them with 2 tablespoons of olive oil, then sprinkle 1/2 teaspoon of black pepper and 1 teaspoon of fine salt over the rings. Bake until tender, approximately 40 minutes.

03. While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add 6 chopped garlic cloves and 1 chopped large yellow onion. Cook until they're tender and release a fragrant aroma, around 8 minutes.

04. Increase the heat to medium-high and add 1 pound of 90/10 lean ground beef. Stir often, breaking up the meat until it's no longer pink, about 6 minutes.

05. Next, incorporate 2 tablespoons of tomato paste. Stir constantly until the paste browns and forms a dark layer at the pan's bottom, roughly 1 minute.

06. Add in 1 can (28 ounces) of whole peeled plum tomatoes, 1 teaspoon of dried oregano, 1 teaspoon of fennel seeds (if using), 1/2 teaspoon of crushed red pepper, and the remaining 1/2 teaspoon of fine salt. Use the spoon to break the tomatoes into smaller pieces. Let the sauce simmer over medium heat until the flavors blend and the liquid reduces and thickens, approximately 20 to 25 minutes.

07. Once the squash is done baking, allow it to cool for about 5 minutes. Lower the oven temperature to 400 F. Use a fork to pull the squash into noodle-like strands, discarding the skins. You should have roughly 5 cups of squash.

08. Combine the squash with the prepared sauce, ensuring an even coating.

09. Transfer the squash mixture to an ungreased 13 x 9-inch baking dish. Sprinkle 1 cup (4 ounces) of shredded low-moisture part-skim mozzarella and 1/4 cup of finely grated parmesan evenly over the top.

10. Bake until the cheese turns golden brown and melts, usually 20 to 25 minutes. Once done, remove the casserole from the oven and let it sit for 5 minutes. Before serving, garnish with freshly chopped basil.

How to Store

• You can keep any leftovers in an airtight container or cover the casserole dish and store them in the refrigerator for up to 3 days. To reheat, either use the oven at 350 F or warm them in the microwave until thoroughly heated.

Feeling Adventurous? Try This:

• Swap the ground beef for ground turkey or a blend of beef and Italian sausage (if using sausage, omit the optional fennel seed). Chicken, turkey sausage, or plant-based ground meat substitutes are also great alternatives.
• Increase vegetable variety by sautéing chopped zucchini along with the onion.
• Experiment with diverse cheeses such as a combination of mozzarella, asiago, provolone, and parmesan for a unique flavor profile.