Spaghetti Squash Casserole

Spaghetti Squash Casserole
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Photo Credit: Peter Papoulakos.

You can make this a vegetarian dish by omitting the sausage and adding extra vegetables like bell peppers, onions and asparagus.

  • Prep time
    20 min
  • Servings
    9 Servings
  • Serving size
    1/9 of casserole – about a 3x3 inch piece
Nutrition Facts

Nutrition Facts

9 Servings

  • Serving Size
    1/9 of casserole – about a 3x3 inch piece
  • Amount per serving Calories 135

  • Total Fat 5g
    • Saturated Fat 1.8g
  • Cholesterol 20mg
  • Sodium 225mg
  • Total Carbohydrate 14g
    • Dietary Fiber 2g
    • Total Sugars 7g
  • Protein 9g
  • Potassium 380mg


  • nonstick cooking spray
  • spaghetti squash
    5 lbs
  • olive oil
    1 tbsp
  • Italian style chicken sausage (links (about 3 ounces each), diced)
  • garlic (minced)
    1 clove
  • white (button) mushrooms (sliced)
    8 oz
  • flour
    2 tbsp
  • skim milk
    2 cup
  • mozzarella cheese (reduced fat, shredded, divided)
    1/2 cup
  • salt (optional)
    1 tsp
  • black pepper
    1/4 tsp
  • fresh basil (chopped)
    1/4 cup
  • Parmesan cheese (grated)
    1/4 cup


  1. Preheat oven to 375 degrees F. Coat a baking pan with cooking spray.

  2. Fill baking pan with 1 inch of water. Cut squash in half lengthwise. Lay squash cut side down in the pan and roast for 1 hour.

  3. Remove the roasted squash from the skin. Discard skin and any seeds and place into a large bowl. Set aside.

  4. Coat another baking pan (9x9) with cooking spray. Set aside.

  5. While squash is roasting, add olive oil to a medium sauce pan over medium high heat. Sauté chicken sausage until beginning to brown.

  6. Add garlic and mushrooms and sauté until mushrooms are softened and all liquid is evaporated.

  7. Sprinkle flour over the mushroom and sausage mixture and cook for 2-3 minutes, stirring constantly.

  8. Add milk and whisk vigorously, scraping the bits off the bottom of the pan. Bring to a boil.

  9. Reduce to a simmer and let simmer for 3-4 minutes. Add 1/4 cup of mozzarella cheese and stir to melt. Stir in salt, pepper and basil.

  10. Pour sauce over the cooked spaghetti squash and mix to incorporate.

  11. Pour into prepared baking dish, top with remaining mozzarella cheese and parmesan cheese. Bake for 45 minutes or until cheese is golden brown and casserole is bubbly and brown around the edges.

  12. Cut into 9 even squares.