Love veggie-packed casseroles? Try my zucchini casserole, chili relleno casserole, butternut squash casserole, and cauliflower casserole next. I absolutely love fall and all of the amazing comfort foods that come with it! My spaghetti squash casserole recipe is a go-to comfort meal in our household as soon as the cold weather hits. Spaghetti squash gets a bad wrap for being bland and tasteless, but like most foods, it comes down to how to use it. Baking it in a cheesy casserole completely transforms it into something the whole family will beg for.
Why I love this recipe
Secretly low carb. My family loves spaghetti squash in casseroles because it tastes just as comforting and satisfying as regular pasta noodles but doesn’t weigh you down. Customize it! Picky eaters at home? No problem! You can easily personalize the casserole by switching up the veggies, cheeses, or meats to make everybody happy. It’s even easy to make a vegetarian version! All about convenience. You’ll love how effortless it is to put together and bake. I like to make this casserole a few days ahead of time, then pop it in the oven for busy weeknight dinners or when I’m too tired to cook.
Ingredients needed
Spaghetti squash. This is one of my favorite kinds of winter squash to use in low carb dinners. After baking, the spaghetti squash flesh becomes long, stringy, and tender, just like regular spaghetti. Of course, classic spaghetti noodles also work. Olive oil. This adds a rich flavor and prevents the squash flesh from drying out as it roasts. Salt and pepper. To taste. Onion and garlic. A tasty duo that adds delicious savory notes to every bite. Chicken breasts. Leftover or pre-cooked chicken breasts are a savior and I typically use my Instant Pot chicken breasts or Instant Pot shredded chicken. If I’m desperate, store-bought rotisserie chicken is a life safer. Mozzarella cheese. I recommend shredding the mozzarella straight from the block. It’s much smoother and creamier than pre-shredded cheese. Other cheese options work too, including cheddar cheese and parmesan cheese. Blue cheese dressing. Adds an extra level of creaminess and the subtle savory flavor of the blue cheese. Opt for a brand that has minimal ingredients, like Ken’s Steakhouse or Lighthouse. Cream cheese. It adds an extra layer of creaminess and a subtle tanginess. Please, friends- use full-fat cream cheese for the ultimate texture. Fresh basil. For garnish.
How to make spaghetti squash casserole
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
Slice the squash easily. I like to pierce the outside of the squash with a fork, then zap it in the microwave for 1 to 2 minutes. This technique, along with a very sharp knife, makes it much easier to slice in half. Let it rest after baking. Once it’s out of the oven, set the casserole aside for 5 to 10 minutes to cool. This helps the flavors meld together and gives it time to firm up, making it easier to scoop and serve. Use pre-shredded squash. I’ve noticed more and more grocery stores selling packages of already shredded spaghetti squash, which is such a time saver.
Storage instructions
To store: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Switch up the meat. Instead of making a spaghetti squash chicken casserole, try it with cooked ground beef (try my taco meat), Italian sausage, ground turkey, or the leftover Thanksgiving turkey tenderloin! Even chopped bacon or pancetta in the sauce would make this dish extra succulent. Make it tomato-based. Give this casserole a Mediterranean spin by adding cherry tomatoes, sliced olives, and zucchini strips. Also, swap out the blue cheese dressing for marinara sauce. Make it meatless. Make a vegetarian spaghetti squash casserole by substituting the chicken for a can of cannellini beans, sliced tofu, or a medley of cooked veggies.
To freeze: Place the casserole in an airtight freezer-safe container and store it in the freezer for 2 to 3 months. Let it thaw in the fridge overnight or reheat it right from frozen in the oven. Make ahead: To prepare the squash casserole in advance, assemble it in the casserole dish and cover it with a lid or a layer of plastic. Refrigerate it for up to 3 or 4 days, then bake as normal.
Frequently asked questions
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Originally published October 2023, updated and republished October 2024
