This is a delicious way to get your veggies without the calories or the gluten from the noodles. Not only is it yummy and easy to prepare, but you can make a large batch and freeze some for those days when you don’t have time to prepare.  I hope you enjoy as much as Brad and I did 🙂

Cheesy Baked Spaghetti Squash
Cheesy Baked Spaghetti Squash

Serves 6

Prep Time: 15 mins, Cook Time: 60 mins

Preheat oven to 350 degrees F.


1 medium spaghetti squash about 3 lbs, (slightly undercooked)

1 tablespoon olive oil

1/4 cup yellow onion, finely minced

2 garlic cloves, minced

1 pound ground beef, chicken or turkey

2 cups crushed and/or diced tomatoes

1/4 cup water

3/4 teaspoon parsley

1/2 teaspooon oregano

1/4 teaspoon red pepper flakes

3/4 teaspoon sea salt

1/4 teaspoon cracked pepper

1 cup ricotta

1 cup shredded mozzarella cheese

1 egg, beaten

4-5 tablespoons freshly grated parmesan


  • Heat olive oil in large saucepan on medium heat. Saute’ onion & garlic 5 min.

  • Add the meat and brown until cooked through, about 7 minutes.

  • Pour in the crushed tomatoes, water, tomato paste, parsley, oregano, red pepper flakes, and sea salt. Simmer for 10 minutes.

  • Shred spaghetti squash noodles with a fork, add to pot with sauce and meat.

  • Add the cheese & egg and stir to combine.

  • Lightly grease 9×12 casserole dish with olive oil, fill with spaghetti mixture

  • Bake in the oven for 20 minutes.

  • Sprinkle parmesan cheese on top, bake for an additional 12 minutes


  • The spaghetti squash can be prepared up to 3 days in advance. The entire casserole can be assembled the day before being baked and stored in the refrigerator, or prepared and frozen for 3 months. Thaw in the refrigerator for 24 hours before baking.

  • Adapted from Danielle Walker –