Dinner Tonight: Spaghetti Squash Casserole
My right eye won’t stop twitching today and it’s driving me insane.
True insanity, according to Einstein is “doing the same thing over and over again and expecting different results.”
He’s right.
I continuously flush hundreds of hours of my life down the drain watching The Bachelor expecting that it will strengthen my belief in long-lasting love and in the ability of women to develop genuine friendships with each other. Heh heh. I can’t even keep a straight face with that one.
I continuously drink moderately caffeinated beverages past 2 p.m., meaning I will have restless sleep and eerily vivid dreams about winemakers in their late 20s who part their hair down the middle. No wonder I’m twitchy.
I continuously buy spaghetti squash even though it will sit on my counter for six months untouched because I find it a) tasteless and b) extremely hazardous and tedious to try to hack open, cook and eat.
And yet, I down my fraudulently labelled “decaf” and suffer the consequences. Excuse any mistakes in this post. It’s like I’m typing via strobe light here.
Despite those consequences, time and time again, I buy that blasted squash.
I have a feeling you might too.
Even in my semi-conscious, twitchy state, I’ve managed to come up with a way for you and I to use that squash and regain some valuable counter space in our kitchen.
You’d be crazy not to like that.
Spaghetti Squash Casserole
Makes 6 servings
- 1 large spaghetti squash (approximately 7-8 c. of squash strands)
- 2 c. marinara sauce
- 2 t. dried oregano
- 2 t. dried basil
- 1/2 c. non-dairy (i.e. Tofutti) or organic cream cheese
- 1/4 c. nutritional yeast or grated organic Parmesan cheese
- salt and pepper to taste
- 2 c. lightly steamed broccoli florets
- 1 c. non-dairy (i.e. Daiya) or organic mozzarella cheese, shredded
- fresh basil for garnish (optional)
You can bake your spaghetti squash in the oven per these instructions, but here’s a quick how-to if you want to do it in the microwave:
Do your best not to try to lose a finger while cutting your squash in two lengthwise.
I insert the blade an inch or two into the squash and then force the blade away from me while exerting some force. I do this all the way around, up to, but not including the stem, and then I essentially “crack” the squash open.
Using a large spoon, scoop the seeds and guts from the squash.
Brush the cut side of the squash with olive oil and place it face down in a microwave safe dish that has a fitted lid.
Microwave for 10-12 minutes, until the squash has softened and you can do this with a fork.
That wasn’t so bad.
For the casserole, preheat oven to 350 degrees.
In a large saucepan, combine marinara sauce, oregano, basil, cream cheese and nutritional yeast or Parmesan. Heat over low to medium heat until cream cheese has melted into the sauce. Season with salt and pepper to taste.
Add spaghetti squash and broccoli to the saucepan and toss to coat evenly.
Transfer mixture to a large casserole dish (2 qt. or larger) that has been lightly spritzed with olive oil or cooking spray.
Top casserole with grated cheese and bake for 25-30 minutes or until cheese is bubbly.
To brown the top of the casserole, you can switch the oven over to the broil setting for the last several minutes.
Garnish with fresh basil, if desired.
Crazy fast.
Crazy easy.
Crazy good.
I may be insane, but I plan to do this again.
And you know what that makes me?
A virtual Einstein.
TV viewing choices aside.
OMG! I must make this nowww
Do it.
Wow this looks so good!! I might just go out and buy a spaghetti squash and use it within a day or two. I’m like you I buy it and it sits there for a month before I use it. I can’t wait to try this recipe.
Yay! Let me know if you like it or need encouragement to actually use the squash once you buy it.
This looks SO good and I must be honest, while i LIKE spaghetti squash, I’m afraid of the “hacking” it open and losing a finger. I’d rather the sauce not be part bodily fluid…
I totally get it.
I cook mine in the microwave as well….but I don’t cut it in half first. I take a fork and poke holes in it all around then just microwave it. I made the mistake of forgetting to poke the wholes and I had an explosion of spaghetti squash and its’ juice everywhere in my microwave a few weeks ago lol
I LOVE spaghetti squash! I really wish I had this a few hours ago for dinner. Just the pictures alone are making me hungry!
We DEVOURED this.
Omg this looks amazing!! I have been making cooking to-do list’s recently and this is definitely going straight to the top!
I’m honored!
I was having trouble deciding whether I was craving sweet or savory at this moment, but this decides that debate for me. Savoooory! I had never thought to use spaghetti squash in casserole form before! It doesn’t get too liquidy all sitting together? I guess the baking will get rid of some of that liquid. I’m going to have to remind myself to look for some spaghetti squash during next week’s grocery run! Thanks for the inspiration!!
If you cook it before and don’t overcook it, there’s no extra liquid! Trust me, it’s fabulous!
Finally, a recipe that looks fitting for spaghetti squash. You and I had the same sentiments about this veggie, or is it a fruit? Oh whatever, you get my point;-). I will definitely try this!
You know, it might just be a fruit!
Ugh I know what you mean about the spaghetti squash. I actually like it, but it sure is a lot do work just getting it open! This casserole looks worth the effort though.
For sure!
I really need to pick up a spaghetti squash before the spring truly sets in. I definitely agree that it can be bland and gross, especially when people try to pass it off as pasta, rather than as a veggie
I do, however, adore spaghetti squash sweet-style. I’ll mix up almond butter, protein powder, and a bit of milk to get a thick paste, then stir in spaghetti squash (this is where a baked spaghetti squash > microwaved, since you get caramelization) and puffed millet. Theeeeen, I’ll pour on almond milk. You end up with a delicious sticky (like when you’re making rice crispies) thing, as a cereal. (The experience is enhanced by adding in chopped up frozen [unbaked] dough balls
)
Yeah, I’m weird haha.
Holy moly…now I need to get another squash!
Two things: 1) I have a spaghetti squash (and a butternut squash) sitting on my counter as we speak and
2) Why didn’t I think of that?? Nicely done!
1) How long has it been there? 2) Because you were drinking coffee and watching The Bachelor?
1) only two days. I did, however, have to throw out the last one that rotted on my counter.
2) Justified instead of the Bachelor, and I was drinking coffee at 10pm. I’ll be up all night if you want to chat!
Ha! Love it. Good luck with sleeping tonight.
This looks SO good. Can’t wait to try it out. Thanks Mama Pea!
You are welcome! Enjoy!
want this, really I do. But can you please pleel the squash for me first? MESSY but GOOD!
I know…I feel your pain.
Love this idea! We love squash but run out of ideas on how to prepare it. Do you think it would still turn out if I didn’t use the cream cheese?
Sure, it just wouldn’t be as creamy, but as you wish!
A good alternative to Cream Cheese if you are trying to reduce fat is Neufchatel or “light” cream cheese, or Fat free Cream Cheese.
LOVE spaghetti squash casseroles!
What I do to cook the squash.. just poke it with a bunch of holes (I use a carving fork). Put in the microwave whole, for about 10 minutes. Turn over and go another 5. Cut open, scoop out the seeds and continue with the recipe… all fingers intact!
I usually just do tomato sauce and a bit of cheese.. but I think I’ll try your version next time! I also sometimes just do butter and parmesan (can easily be made vegan with Earth Balance and vegan parm).
Ooh, I like your technique. Thanks!
I cook my squash the same way. Sooo much easier this way then to try and cut it raw…I would cut my fingers off.
Yep, I’ve cooked my spaghetti squash whole in the microwave for years – works great! Usually I use it as a spaghetti substitute and top it with homemade sauce – then I feel I can make garlic bread and it’s still a healthy meal. I have a hard time eating bread AND pasta in the same sitting. Let me rephrase, it’s not difficult to do at all, in fact it’s quite enjoyable, it’s the guilt that I feel before, during, and after that it difficult! Anyway, I never branch out with what else to do with the spaghetti squash, so I’m thinking I’m going to try this recipe tonight….to use up that squash sitting on my kitchen counter!
Hope you enjoy it!
I made this for dinner last night and it was amazing! So simple to make and yet so delicious! Fresh (or as fresh as you can get it this time of year) basil to top it off made it top notch! I don’t know why I didn’t think of this, but I’m sure glad you did! Thanks!
Just last wk I cooked and scraped one out to do “something” with…and then scraped it out into the compost 4 days later. Thanks for this one! xo
Good thing the CSS has spaghetti squash right now!! This is tomorrow’s din din!!! Too bad kids are in bed and CSA is closed right now – im a little hungry.
Let me know what you think!
Yummy! I actually do like spaghetti squash and I think my kids may actually like this too. Why is it that all squash call to me at the store. And then I stare at them thinking “oh I’ll just buy a few” without having a clue as to what I will do with them. Then yes I take those darn things home and let them laugh at me from the counter where they sit untouched because alas the squash have won again….what is it about the squash???? Maybe I can use my new vitamix on them….
I do the same thing. Kabocha and spaghetti squash especially.
Yum. You’re the second blogger to post a spaghetti squash casserole this week. Trend alert?
I actually enjoy spaghetti squash with just Earth Balance, salt, and pepper, but this sounds a whole lot flavorful
Yep, I do that all the time with winter squash! I have 2 spaghetti squashes sitting in my “root bin” on the landing of the basement steps. When I saw them in the store, I swore I was going to make them because they are so good for you, plus low in carbs and a good way to cut down on grains, but it never happens like that. I even think about them throughout the week, but never touch them. I have to use them, they’ll be inedible in about 3 hours, lol.
Your casserole looks YUMMY!
That looks SO GOOD! And it’s not even “my kind” of food but you have me excited about it.
Even the ‘extremely hazardous and tedious to try to hack open, cook and eat’ part I can overlook.
I love spaghetti squash under pasta sauce! By itself, not so much… Thanks for this recipe share.
That looks delicious! I will definitely give it a try. Do you know if it is good as leftovers?
Yes! I actually made this yesterday and we ate it tonight. I think it got even better as it sat!
Thank you! Can’t wait to try it.
I can’t even tell you how long I’ve had my spaghetti squash sitting in my pantry. I poked it the other day to make sure it wasn’t breathing yet. Still safe, so I guess tomorrows dinner is already decided upon!!
Mmmmmm yummy I will definitely be trying this next week! Awesome idea:) I can relate to twitchy eyes btw, my right eye starts sometimes and it drives me nuts because I can’t get it to stop!
I got pudding in my eye yesterday and it’s been bugging me ever since. Yes, you read that right.
I really, really want to make this, but I’ve been burned by my least favorite squash so many times before. Still, looking at the pictures of your casserole…I believe!
Besides, since every recipe in your book was gold, I’ve begun to trust you unconditionally.
BELIEVE.
don’t pretend like you don’t like using your guns to hack that squash open
this looks great!
SUCH a good idea mama! Love the broccoli, my love would go crazy for this.
Oh, wow…I waaaaant some!!! Please, please send me some of this via the airwaves?
By the way, I have recently gotten an eye twitch on a few occasions…ONLY at work (not a good thing). I definitely need a vacation!
I just want the dish that you cooked it in…
I will have to try this. I usually stick mine in the oven whole until it gets a little soft, then chop it in half and scoop out the insides, brush with olive oil, salt and white pepper, then finish baking.
Topped with peanut sauce or mmm sauce it’s fantastic!
Yum!
Did you know roasting the squash seeds with a little oil and salt makes for a great crunchy snacks that’s full of fiber, protein, and lotsa good minerals and vitamins?
Maybe it’s not too late to rescue them from the trash.
I laughed when I saw this – because this morning the 2 spaghetti squash on my counter that have been staring at me since I bought them 4 weeks ago were looking reproachful. Clearly, they were just waiting for your inspiration.
Mmm, I rather like spaghetti squash now that I figured out to treat it like, well, spaghetti and top with sauce. I have been known to eat an entire squash for dinner like this (maybe not so healthy, but healthier than an equal volume of pasta). I don’t bother hacking it open when it’s uncooked though; I stab it all over with a knife to prevent an explosion, then microwave it on high for 5-10 minutes (depending on the size) then cut it open when it’s nice and soft.
I have never purchased a spaghetti squash. You have inspired me to think about it . I was also thinking I could a) skip the squash and b) make your recipe using a less health whole wheat pasta.The recipe looks awesome. Only time will tell.
Going to the store right now!
Yum! Yes, I don’t know if you were exaggerating but I have actually ad a spaghetti squash sitting on the counter for 6 months…TIME TO GET CRACKING!
Oh my gosh my right eye has been twitching for two days! Definitely driving me insane. A good casserole just might do the trick. And if not I shall go find something good on TV!
Despite your twitchy state, you may have just solved a major mystery for me: I have never known what spaghetti squash IS. It is talked about oh-so-casually on American blogs and here in Australia I have never seen anything labelled as a spaghetti squash and always thought perhaps we just didn’t get them.
But on looking at your picture, this just looks like a squash?! Perhaps we don’t get the spaghetti part of the name…or perhaps I’m wrong…I need a squash expert to guide me through the vegetable section
I’ve always wanted to try a spaghetti squash recipe — AND THIS IS THE ONE!!! I’m drooling! I can’t wait to attempt this:) Thanks Mama Pea!
So, guess I am the only person who loves speaghetti squash, well I love all types of squash. This recipe does sound yummy. I will go for it! Love your recipes, so know it will be great! THANKS a MILLION!
I think all of my squashes tend to sit there as a counter ornament. Thankfully they are usually still good after six months. I can’t wait to try this one!
I adore spaghetti squash! This looks like a great way to enjoy it.
This looks so so good!
Thank goodness. I have a spaghetti squash sitting in the bottom door of the fridge that has been there for a month. Now I know what to do with it!! Have your tried TJ’S NONDAIRY CREAM CHEESE? It is delicious. Seriously. You will think you are eating real cream cheese.
I have tried it, I agree!
Oh, this looks amazing. You win the world. We grew spaghetti squashes last year, and then I found out that I don’t like the taste at all. That means there’s still half a dozen spaghetti squashes in the root cellar that I have no idea what to do with. This looks awesome, however, and I must have it.
Also, you can cook spaghetti squash in the microwave without cutting it-just poke some holes, microwave it til its a bit squishy(flipping it over a couple times in the process) and then cut it and scoop the seeds out. Much easier. You can also do it in the oven this way. It just takes longer, obviously
I love this idea of making a casserole with it! I actually bake the whole thing first, THEN cut into it and it’s SO much easier!!!
You know, my husband actually requests spaghetti squash — I definitely want to try this recipe next time he does!
I also found a hint that if you microwave any squash for 1-3 minutes (depending on the size) first, it makes it a lot easier to cut open.
Great tip…thank you!
All week I’ve been trying to figure what I want for dinner and I think your post just made that decision for me.
Looks delicious!! On a different note, is there a way to pin the actual recipe and not just the pictures? I’m still learning…
You can’t pin actual recipes…it’s a copyright thing
Ha. Ha. I’m going to try this. We currently do NOT have a spaghetti squash on our counter, but honestly, that is rare. It’s like they whisper to me, “buy me, take me home, you know you want me.” I give in almost every single time. My fridge has tempeh that has called out to me, too, but the dang things don’t whisper sweet ideas or easy recipes. I won’t even start on the ingredients in my pantry. Yikes. Keep on bringing those recipes.
BTW. On Pinterest there is an awesome picture of Ron Swanson. I LOL’d on and off for an hour. It may scrub the bachelor dreams from your mind.
http://pinterest.com/pin/219550550554327835/
Oh yes…other whisperers are kale and collard greens. What is it with these seductive vegetables?!
My eye is twitching again after that Ron Swanson pic.
I’m glad I’m not the only one that finds it incredibly difficult to crack a spaghetti squash open. I swear, I almost lose a finger every time! My favourite way to eat it is like pasta in homemade marinara sauce and a ton of veggies… but I haven’t tried your casserole yet, so things might change…
Good morning Mama Pea! Have you tried Teecino? http://www.teeccino.com/ A friend told me about it and I found it at Whole foods last week, It tastes just like coffee and it’s all natural, caffeine free. I’ve tried the hazelnut and chocolate. I’m still mostly drinking green tea, but now on those morning when i would love a good old cup of joe, I have teeccino!
Mina
I have and I’m not crazy about it, but maybe I’ll try again.
I am TOTALLY making this for dinner next week. I made spaghetti and the meatballs from your book last night – so delicious! Although my husband put the meatballs in the sauce after baking them and let them simmer for awhile…they pretty much disintigrated in the process.
THANK YOU for the recipe – this looks outstanding and so easy for a weeknight meal!
Oh, Husband.
I will totally be trying this – my husband loves spagetti squash but it is a bit too boring for me. This looks amazing. I might run to the store to buy one now!!!
Hope you do and that you love it!
looks crazy good!!and i love spaghetti squash! thanks!
I actually have a whole, cooked spaghetti squash in the freezer that has been stumping me. This would be perfect!
You have a whole squash in your freezer? You rock.
Oh, that’s nothing. Once I cut up a #30 hubbard and put THAT in my freezer. Only to discover I don’t like hubbard squash…oops…
Yum! I’ve always been intimidated by spaghetti squash. This looks gooey enough for me to be brave and try it!
And, I love your blog. I’m a new reader and newly vegetarian, so I love new ideas for healthy things to feed myself and my toddler.
I made this, and brought it to the office potluck. Yum! and not terribly hard, other than getting the huge squash to cook. I tried throwing it in the oven, but after an hour and 15 minutes, it was still hard in the middle. so, I sliced it in half and microwaved it for another 2 minutes.
An easy way to not lose a finger: cook your squash like a baked potato!!!
I poke a few holes in mine with a fork or knife and microwave it for 10 minutes on a couple of paper towels in a glass bowl. Let it sit for a few minutes before you cut it open. It’s way easier to cut, because it’s so soft from steaming. Voilà! All of your digits remain.
Great suggestion, thanks!
I haven’t read the other comments, but have you ever tried just baking the squash whole? I bake mine whole at 350 until it’s soft, then let it cool, split it open, dig out the seeds and shred the inside. THEN, I smother it in a basil pesto made with walnuts and nutritional yeast. It’s so good that we end of having it at least twice a month.
Yes, others have suggested this as well! Thank you!
Spaghetti squash can also be cooked in the slow cooker. Poke your squash with knife to let steam escape. Place in crock pot along with a cup of water. Cover and cook on low for 8 to 9 hours.
If you let the spaghetti squash sit on your counter long enough, until it is on the verge of rotting, it is easier to cut open
BAKING SPAGHETTI SQUASH WHOLE
I don’t have the strength in my hands to cut the spaghetti squash so I bake mine. It takes longer but is so much easier for me. Just make sure you use a sharp knife to puncture all over before baking to avoid a squash explosion!
Bake about an hour in the oven at 375 F.
You could also microwave, boil, or use crock pot:
Microwave 10 to 12 minutes, then let stand for 5 minutes or so afterward to finish steaming.
Boil for half an hour or so.
Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours).
Make sure to use hot pads and or tongs!
Hmmmm…..risk of burn or cut…..I still love it!!
MamaPea that is a thing of beauty….thanks
I wonder if I can somehow create this using the abandoned butternut on the counter….maybe baked cubes or mashed…hmmm
Just made it with baked butternut squash and 3-4 cups of kale subbed for the broccoli. It’s soon yummy
Spaghetti squash always lets me down – no way is it like eating spaghetti – but this looks great!
I just bought my first spaghetti squash yesterday! Now I know what I’m going to make:)
I absolutely ADORE spaghetti squash. I bake mine in the oven, as I try to stay away from the microwave as much as I can. While the squash is baking, I toast the seeds with some cumin, onion powder, and garlic powder. They are amazing and very good for you! I can’t wait to try your casserole recipe- thank you for sharing!
This looks INCREDIBLE!! And I too wasted far too many hours of my life on The Bachelor the other night…it’s so bad it’s good.
Thank you for this recipe! I am SO excited to make it!!
I hate cutting those “squash” foods (i.e. pumpkin, acorn, butternut, etc.) so I solved my dilemma with no ill effects to any of my recipes. I cook or semi-cook the squash first then cut & seed them. It is soooo much easier and doesn’t effect the taste of the recipe. I use the oven instead of the microwave, but you can use either. I put the squash in whole and cook it just until it gets a bit tender, take it out, cut in half, seed and then finish cooking per the recipe. No more missing fingers or wicked knives flailing uncontrollably across the room.
This looks amazing. Also, I watch the Bachelor to feel happy and secure that I am not on the market and I am lucky to be married, NOT because I think there is any chance these people will work out!
This has been added to my dinner list! Grocery shopping today! Haven’t had spaghetti squash in years – I also usually tossed it with basic marinara sauce. Your recipe looks quite tasty and I love the addition of the cream cheese – creamy
I, too, was a victim of the Bachelor this season – why, oh, why…. this season just might be it for me – the outcome was too much and it always seems to go that way. I’m ready for a Trista/Ryan romance again!
On to my second cup of coffee!!! Gotta get through a grocery trip with my two kiddos!!!
Have a beautiful day, Rebecca
I love the versatility of spaghetti squash and I’ve made a creamy version similar to this, but never as a casserole. Gorgeous photos, as always!
I have picked up spaghetti squash in the grocery store many, many times…and always placed it back on the shelf because I didn’t know what to do with it and I could NOT imagine that it could possibly take the place of actual spaghetti! However, now that I’ve seen this recipe, I may actually give this little guy a ride in my cart and on to my house! We are not vegetarians, so I will probably add some ground turkey to the recipe and see what happens. Thanks for the recipe! Happy Spring!
Can you believe I’ve only eaten spaghetti squash once, and I’ve never cooked it at home? it was really good the first time around, so I don’t know what I’ve been waiting for. Just hasn’t been something calling my name, I guess.
Oh – and I made your pop tarts this weekend – OH MY GOSH!! – they were so amazingly good that I forgot to take pictures. They will be made again soon!!
It’s like you’ve read my mind. I do the same thing. Bachelor and spaghetti squash
Can’t wait to try this recipe!
That looks really good. I actually love spaghetti squash, but I agree that adding a very flavorful sauce or toppings really kicks it up a notch to be a crave worthy food.
I am a spaghetti squash addict. I’ll just toss it with a little olive oil and heavy salt and pepper or parmesan and go to town. This is a great new take on a easy gourd. Thanks for the idea on what to do with squash hanging out on my counter right now. It’s days are numbered!
This looks good! But still wary because I’m NOT a spaghetti squash fan. Maybe I’ve just never liked how it was prepared before.
You’ve convinced me to maybe give it one last try.
Looks delicious! I actually put the whole squash in the oven and bake. Just put it on a pan and stick the whole thing in the oven. When it is done it will be soft and you can easily cut it in half after a cools a little. Scrap the seeds out and you are good to go!
that looks so decadent! I can imagine the edges of the dish being especially crispy and picker-worthy
Mmm, that looks good. I like to combine spaghetti squash strands with real spaghetti.
this looks so effen good!!! cannot wait to give it a try!!!!
dinner tonight is right…i want this for dinner tonight, tomorrow night, the night after that, the night after that…
If only I had some vegan cheese…because I already have a baked spaghetti squash. I’ve been mixing mine with marinara though
Love me some spaghetti squash, but yeah, they are a pain to open. Dying to hear about how the bread turned out!
It turned out great…the bread itself is a little dense (I’m working on the technique), but the flavor is awesome. I need to get that starter recipe up. Soon–promise!
Yay, can’t wait!
This looks delicious; I’m excited to try it! And I love that you published this on Einstein’s birthday.
Um, yeah, I meant to do that…
To make it easier to cut through the squash: put the whole thing in the microwave for 1 minute… then cut the squash in half and continue cooking in either the microwave or oven.
OMG, I must try this! I bake my squash whole, let it cool and then cut it open. I’m too scared to try to cut through it raw,
We get spaghetti squash in our garden (from the compost, not planted) so a few months ago I used my free squash and I made something just like this! But I love the addition of the broccoli. Next fall this is happening..
Wait… Ben and Courtney didn’t find real love??
And you caught me, I’ve had a spaghetti squash for a month.
want a plate of that goodness right now!!!! we admit we are not the biggest fans of spaghetti squash but do enjoy it from time to time!
Um, why haven’t I ever microwaved my spaghetti squash?! I usually cook it in the oven with about an inch of water and then without fail scald myself while getting it out. My eyes have been opened and my oven is staying closed.
Oh, you totally called it – I have an acorn squash that is like, 6 months old slowly changing colour on my counter! Ooops. PS I think you’ve actually made a casserole look GOOD – true talent!
Yes to coffee even though I can’t sleep anyway, no to The Bachelor because it’s not on TV here, Yes to twitchiness that comes with stress and exhaustion, no but I wish yes to spaghetti squash as I’ve never ever seen in in Australia. Boo.
Sleep well tonight, MP!
Hey Mama Pea!
TOO funny, I have had one sitting on my counter for several days now!! When I saw the title of this post I was like: “No way!”
I also wanted to say, I’m curious what you think you about how The Bachelor turned out?
Unless you’re rather leave that can of worms unopened. Haha.
I don’t think there’s any way that:
a) they are together still and
b) Ben should wear his hair that way.
This had me cracking up. It’s SO true- the worst part of spaghetti squash is just cutting it open. It’s like standing on the edge of the high dive at the pool. Logically, I know it’s something I can do but there’s that fear in the back of my mind that something bad could happen. (Like hacking off a finger, lol.) The recipe looks great though!
I cannot wait to try this! I am a bit too fearless when cutting in to spaghetti squash. I’ve excepted the fact that one day it will cause a trip to the ER.
*accepted. I need to go have another cup of coffee…
This looks delicious. If I had to stop drinking caffeine by 2 PM, I’d be in bed by 5:30 like Liz Lemon.
This looks amazing! I make spaghetti squash tossed with fetta and tomatoes and although my kids eat it, the hubby isn’t a fan. I bet he would love this though! I also like the added green veggie with the broccoli. Going on next weeks shopping list for sure.
This looks great! I’m glad I now have another way to eat speghetti squash.. actually I think my husband will be more happy rather than eating it the old boring way with a bit of butter and salt (sometimes brown sugar)
Amazing! Spaghetti squash always stumps me. This is going on our dinner list right away! Thank you.
Being that I loooooooooove spaghetti squash, I’d be happy to clear your counter any time
This looks good. I microwave the spaghetti squash whole. I just put it in a dish and cover it. 10-12 min later it’s soft and easy to cut.
this looks so good! My parents usually plant some spaghetti squash and then I have to come up with ways to eat it. My husband isn’t a big fan but I think the whole family would like this.
I do actually like spaghetti squash, but always fear for the worse when I cut it open (luckily no accidents yet).
Your casserole looks delish and perfect for the spaghetti squash I have sitting in with the rest of my produce
Found this recipe on Pinerest. Love it. I just lost an hour browsing and reading and I am now the newest fan of your site. I clicked through and ordered your book, both because it looks great and because I like to support talented people doing wonderful things. Thanks!
I will be making this for sure. I also like to microwave the squash whole and cut it afterwards. I used to dread cutting it raw. I used to fight to get the knife 1/3 of the way through and seriously consider just giving up.
Thank you, Liza! I am so glad you found us. I am super happy to have you on board with the Peas!
This is happening in our house tonight! Squash is steaming in the oven…I can already taste the awesomeness!!!
PS – Cannot wait for the next cookbook. I used recipeas from the first one to convince my husband that we can eat vegetarian/vegan and not be bored or stuck for ideas. He still eats meat and dairy (would never fully convert), but I never get an eyeroll when I tell him what’s for dinner and many of his favorites come from your cookbook or website!
Just made this tonight after finding your website today! It was great!!!!! We love spaghetti squash in this house – kids and all and we eat it alot. But this took it to a new level..
That’s what I like to hear! Nice to “meet” you, Michelle!
eye twitches have brought my to the edge of insanity. i get it. i sooo get it.
that casserole looks absolutely divine. crave-worthy. and heck, since it’s all vegetables in there, guess i can have an extra large hunk of garlic bread to go with it then, yes? done & done. xo!
Well, that’s a given. Hope you are doing well, Lisa!
Wonderful Dish! Made it this evening, husband even went back for seconds. =)
Great! Happy to hear it, Nicole!
Just put this in the oven! I didn’t have broccoli, so I used spinach, mushrooms, and grated tempeh instead. It smells freakin amazing and I can’t wait to eat it! I might be jumping the gun, as I haven’t even tasted it yet, but I’m pretty sure this is going into my regular rotation.
Hope it lived up to your expectations!
This was one of my favorite meals ever! Put it in your next cookbook!
This looks incredible! Must try soon!
Turned out to be a fantastic dish. Thank you!
I made this last night and it was SSSOOOOOOOO CCCCRRRRRAAAAZZZZZYYYYY GGGOOOOOOD! EVERYONE loved it…..the kids, the carnivores, and me!
YES! That’s what I like hearing. Thanks for the feedback!
I made this tonight and it was delicious! I made it with butternut squash since my grocery store didn’t have spaghetti squash. It was just as scary trying to cut it open
Glad you liked it, Mandy, and kept all your fingers too.
Made this for dinner tonight and it was sooo good. Couldn’t get may 3 year old to eat it but my 8 month old really loved it.
My husband and I just had to go back for seconds and we are taking the leftovers for lunch tomorrow. I can’t wait to make it (and eat it!!) again.
Hey, 1 out of 2 kiddos isn’t bad! I’ll take it
I’ve been lurking on your website for a few months now and I wanted to use my first comment to tell you I made this for my wife this evening and it was fantastic! Leftovers are packed away for tomorrow’s lunch at work. Thank you for all that you do!
Thanks for lurking and thanks for the thanks! I appreciate it, Jeff!
Sounds yummy! Does this need to be covered with foil while in the oven? Thanks for your help!
Nope! It’s fine uncovered!
If you poke holes in the sgaghetti squash with a fork and then cook in microwave for 2-3 minutes, it makes it much easier to cut.
Im going to try your recipe, looks great.
Thanks so much!
Oh, thank goodness.
What do you know about a spaghetti squash’s shelf life? I honestly don’t remember buying the squash in my pantry. I can assume it was some time between Thanksgiving and New Year’s Eve. My personal rule of thumb with vegetables (or fruits) is that it’s still good to eat until its appearance grosses me out.
You know what? I’ll keep you posted.
I’m goin’ in!
Ha! You crack me up.
Yep, still good. Thanks for an excellent dinner recipe tonight!
I made this for dinner last night and it was delicious! Thanks for the quick and easy way to tackle spaghetti squash!
My pleasure! Glad you enjoyed it!
This looks AMAZING – and super easy!! I have really wanted to try making spaghetti squash again, but I baked it in the oven last time with not-so-great results. Microwave, here I come. THANK YOU!
I LOVE spaghetti squash but never thought to put it in a casserole. This looks amazing….wonder if yogurt would work at all instead of cream cheese. Maybe it’s too soft?
You may just want to cut back a tad on the sauce if you go that route, but I think it’d be great!
I stopped attempting spaghetti squash recipes about 8 years ago when I decided a) it just wasn’t a suitable pasta substitute and b) I didn’t like it. This, however, looked too delicious to pass up. My suspicions have been confirmed—I’m thisclose to eating the whole pan myself! Another winner, Mama Pea!
Thanks! You have my permission to eat the whole pan.
I made this one last night for my cheese loving, spaghetti squash hating husband and he loved it! Thanks for a great recipe.
My pleasure!
This is crazy good! I am a huge squash fan, but always end up picking out butternuts, acorns, and kabochas at the grocery store. I’m never forgetting about spaghetti squash again!
This looks delicious! By the way, you can easily avoid cutting the squash in half. Just prick it all over and roast whole in the oven at 375 for about an hour. When it comes out, it’s really easy to cut in half.
There! Solved your problem.
Consider it PINNED!
Delicious!
I made this with different veggies lke bell peppers added black beans & pepper jack daiya cheese! awesome recipe thank you!
Oooh, I love the sound of that. Nice!
I wanted you to know that I have been making several of the dishes you have on your blog. THANK YOU! You are an inspiration and I hope you don’t mind that I’ve been posting links to some of your delicious meals!
My pleasure, Steph! Thanks so much for the compliments!
If you wrap the squash in a damp paper towel and microwave it for 5 minutes, it is way easy to cut through! Hopefully that trick helps reduce some of the stress and danger in making spaghetti squash!
Prepared this recipe last night, and it was delicious! My husband and I enjoyed it – my kids tolerated it. I told them it was spaghetti casserole – I left the squash part out. Will be making this again. Thank you for the recipe.
I’ll take tolerated!
I am making this recipe right now. My biggest problem with it is that it is so incredibly delicious, I can’t stop sneaking bites before I put it in the oven while I wait for the other 1/2 of the spaghetti squash to cook. Amazingly good! I have a new recipe the whole family will love! Thank you.
Ha! Glad you enjoy it so much, Renee!
Made this tonight exactly as the recipe states and my kids LOVED it!! Made it oil free for me and my hubby (no cheese, no oil and no cream cheese) and it was so fresh and tasty. Thanks for the recipe!!
I’m so glad! I appreciate the feedback!
Hi love the recipie can’t wait to try it! Love that you are using non dairy options… We have two tough allergies in our house dairy, and tomatoes
is there a suggestion you could give to substitue the marinara?
Maybe try some packaged Roasted Red Pepper Soup
I just learned a new trick with the Spaghetti squash. Throw the whole thing in a crockpot with a cup of water , 3-4 hours on high or 6-8 on low. It works great!!
making this for the 2nd time tonight! adding mushrooms and leaving off the daiya. can’t wait to taste the outcome.
Great! I hope you love it!
it was great! I also used chive and herb toffuti and added some crushed red pepper flakes for spice. do yummy…
Made this last night with a few slight variations. Tasted like a vegan/low carb pasta primavera. Will definitely make this again! Thanks!… Used two spoonfuls of vegan cream cheese (about 1/2 a small container of Tofutti), no other cheese substitute. Used broccoli, mushrooms, black olives, onion & garlic. Would work w/ zucchini, artichoke hearts, carrots etc. – any pasta primavera vegetables for sure. Thanks again – this is a keeper.
Love your additions! Glad you enjoyed it.
Amazing! Thanks for a great recipe!!
I make this same basic recipe (sans the broccoli but I may add it next time!) but instead of baking it in a casserole dish, put your mixture back into the two empty squash shells and bake it in there – VERY ELEGANT!
Amazing Recipe…My husband was quite hesitant based on the recipe ate it up along with my 1 year old son. The 3 year old daughter, well out of principle wasn’t as sold. Thanks for sharing.
Great casserole for squash…. thanks…I must be lazy but I just cook it whole poke some holes in it much easier to cut open after cooked…
can this be frozen? if it can be, at what point in the cooking process would you freeze it?
Thanks so much for sharing this recipe! I made it with spinach instead of broccoli and added ground turkey, my family ate it all! We loved it!
So great to hear! Glad you all enjoyed it, Sarah.