Our family loves this throw-together, make-ahead twist on traditional pasta… and we think your family will too! The flavors are amazing!
Several years ago, we experimented with growing spaghetti squash in our garden.
We figured we’d get 5 or 6 squash and could give it a try over the summer months… little did we know we would get more than 30 squash from our ONE plant!
At the time, I didn’t really know how to prepare spaghetti squash, our family had never eaten it before, and we ended up giving many of our spaghetti squashes away as we just didn’t know what to do with it (besides making our favorite spaghetti casserole with squash instead of pasta).
Fast-forward 5 or 6 years, and I can’t even begin to count how many spaghetti squashes I’ve roasted!
Last summer, we grew more than 40 squash in our garden (from only 2 plants), and while we did give a few away, we ate the vast majority of them from August through December (I kept them in a cold part of our basement).
Since then, I’ve gotten into the habit of buying spaghetti squash every grocery trip, and I’ve tried so many different recipes — many of which our whole family has gobbled up without any complaints from the kiddos.
For the record, I don’t think pasta is bad; but spaghetti squash has a much higher nutritional value and it’s one more way we get a few extra veggies into our bodies!
Today’s recipe for Southwest Spaghetti Squash Casserole is one of our favorites.
Since I almost always have a container of roasted, shredded spaghetti squash in the fridge, and several containers of cooked black beans and meats in the freezer, it only takes me a few minutes to have this casserole ready for the oven.
It’s perfect for busy afternoons and evenings because I don’t prepare any side dishes — just chips, salsa, guacamole, and maybe a salad if I have the time.
I usually make this recipe in 2 smaller pans as it’s a GREAT meal to bring to anyone who is gluten-free or dairy-free (omit the cheese). And it freezes well!
If I still haven’t convinced you to try spaghetti squash, or if you have and just don’t love it, feel free to substitute pre-cooked pasta, rice, or quinoa in place of the squash in this recipe!
Southwest Spaghetti Squash Casserole
This casserole is one of our family's favorite ways to eat spaghetti squash. It's so easy to make ahead, it freezes well, the leftovers taste great, and it requires very few side dishes to "round out" the meal.
Ingredients
- olive oil
- 1 large bell pepper; diced
- 1 medium red onion; diced
- 3 c. spaghetti squash; roasted and shredded
- 3 green onions; diced
- 1.5 c. black beans (or a 14.5 oz can)
- 1.5 c. frozen or fresh corn (or a 14.5 oz can)
- 2 c. cooked chicken, turkey, or ground beef (or just add more beans and veggies)
- 1.5 c. salsa (however spicey you want to make it!)
- 1 tsp. cumin
- 1 tsp. chili powder
- 1/2 tsp. salt
- 2 c. shredded cheese (we like using a mix of cheddar and pepper jack)
- 1/2 c. fresh cilantro; roughly chopped
- OPTIONAL GARNISH: avocado, onions, tomatoes, salsa, sour cream, and cilantro
Instructions
- Heat oil in a large skillet, add diced peppers and onions and sauté until soft (5-7 minutes)
- While the veggies are cooking, preheat oven to 375ºF. Grease a 9" x 13" baking dish (or 2 smaller dishes) and set aside.
- Mix the rest of the ingredients (except cheese and garnishes) in a large bowl -- adding more salsa if necessary.
- Add cooked veggies to squash mixture and dump into prepared pan(s).
- Top with shredded cheese, cover with foil, and bake in preheated oven for 20 minutes, or until heated through.
- Remove foil and bake for 5-10 minutes or until cheese is very melty (but not brown).
- Serve with optional garnishes, chips and salsa, and a salad.
Notes
- How to roast a spaghetti squash (I like to do this ahead of time, whenever I'm roasting my other veggies)
- How to make a squash in the slow cooker (this is SO easy, you have no excuse not to try it!)
- How we help our kids try (and like) new foods.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 515Total Fat 25gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 12gCholesterol 92mgSodium 822mgCarbohydrates 44gFiber 11gSugar 11gProtein 33g
Nutritional information is approximate and does not account for additional ingredients or added toppings.
Doesn’t it look delicious!?
In my own experience, this recipe is not watery (which is the biggest complaint I hear from people cooking spaghetti squash.)
I don’t know if watery squash means it has been roasted/cooked too long prior to making the casserole — but I honestly haven’t had issues with that, so I don’t know how to remedy it.
If you feel your squash is very watery, sprinkle a little salt over it (after you roast it) and let it sit in a colander for an hour. Then press extra water out before putting it in the fridge or making this casserole.
I’m excited to continue growing more squash in our garden, and I’m certain this yummy Southwest Spaghetti Squash Casserole will be on regular rotation in our menu plan!
- How to roast a spaghetti squash (I like to do this ahead of time, whenever I’m roasting my other veggies)
- How to make a squash in the slow cooker (this is SO easy, you have no excuse not to try it!)
- How we help our kids try (and like) new foods.
- My virtual recipe box (hundreds of simple, delicious, family-friendly recipes)
What do you think… will your family eat Spaghetti Squash in place of pasta?
Liane says
I somehow lost this recipe so I had to re-find it. I have been cooking my spaghetti squash in my instant pot. It’s only the two of us and I need to be careful how big the thing is, because too big won’t fit. I figured out something this time around and that is the strands run round and round in the squash, so if you cut it in two parts at it’s middle (it’s waist LOL) then the strands come out long. Really long. The other thing I learned is you need a very cold place to store them if your plant makes too many because the seeds will start to sprout inside! It makes the squash taste really bitter if this happens. So, since I can do one in the instant pot in 20 min, I can cook three in an hour. I let them cool of course, and then shove the strands (literally shove by the fistful) into ziplock freezer bags. The quart ones work the best. Squeeze out all the air, and zip shut. Lay them flat to freeze on a cookie sheet or you get wierd Tetris style shapes. Once frozen you can stand in a row in a freezer box or in the door compartment. Since we stopped buying commercially produced frozen food, including frozen veggies, our freezer doors have a lot of space. My girlfriend looked in my freezer at my newly arranged bags of veggies I froze, looking like so many books and exclaimed ‘you even Marie Kondoed your freezer!!’ Sorta like tee shirts.
We are having this again tonight. I also make a carbonara with pastured pork bacon and gum free cream cheese and cottage cheese. Yummy!
Jenny says
This sounds great! I’m guessing this is NOT something that one would make ahead and freeze. That would probably have a different texture and be watery. Maybe that’s what happened. But could probably make in the morning, refrigerate, and just heat maybe 20 minutes, covered, then uncover and add the cheese and heat for 20 min. more. What do you think?
Andrea says
yes, I ALWAYS make this in the morning and store in the fridge until ready to heat. and no, I probably wouldn’t freeze it!
Carol says
Andrea, why do you think it would not freeze well?
Has anyone (reading this) frozen it….and how did it come out?
I hesitate to question you, Andrea…….you’re always spot on!!
Andrea says
In general, squash does not freeze well. Have you ever frozen shredded zucchini? It’s complete watery mush when you defrost it — which is fine if you’re going to make bread or other baked goods with it — but super nasty if you just wanted to eat zucchini.
I haven’t even taken the time to try freezing spaghetti squash as it has a very similar consistency to zucchini and I don’t want to “waste” it with failed freezer attempts. I might give it a try this fall when we have a bazillion squash in our garden, but based on past experiences freezing squash for baking, I’m fairly confident the text of this dish would be horrible if frozen.
Carol says
Thank you for your reply. We ate about 1/3 of the dish the night I made it, we’ll have it again tonight and then I might go ahead and freeze the last portion as a “test”. If I do, I’ll let you know the outcome.
Andrea says
yeah, good idea to freeze as a test — I do this all the time!
Liane says
I just wrote a reply about how I do just this. I let mine cook till the al dente stage and I’ve never had an issue with yucky mushiness. I once on a whim bought some frozen oodles at Trader Joe’s and they were horrible. But my spag squash does fine. I don’t make the recipe and freeze it, I just freeze the squash once cooked and pulled from the shell.
Andrea says
Thanks Liane! Glad you “re-found” the recipe again — and thanks for sharing your tips!
Brandette W. says
Last week we finally tried your Spaghetti Squash Pizza Casserole. It was absolutely amazing!! We have had spaghetti squash before, but I have never been able to successfully use it as a pasta sub. This time it worked, it worked very well. My husband raved about it, he actually told his friend about it he loved it so much. I think the key to it is to use a pasta sauce you love, that way it tastes just like you like it.
I am going to try this SW one next. Question about your directions though. It explains to mix all the other ingredients in a large bowl, but then doesn’t explain what to do with those. You add the cooked veggies from the skillet to the squash and dump it into the baking dish. But, when do the ingredients in the mixing bowl come into play? Just wanted to bring it to your attention so the recipe can be modified if needed.
Andrea says
yay!!!! we just had the pizza casserole with spaghetti squash tonight (just finished eating actually). The kids all had 2nd helpings and the whole pan is completely gone! I’m THRILLED you liked it so much too!
Thanks for sharing 🙂
Andrea says
Hi Brandette! I forgot to address your questions about the instructions… I guess I’m a bit confused and I wonder if you’re not seeing my full recipe for some reason??
Here’s what it states in the post:
3. Mix the rest of the ingredients (except cheese and garnishes) in a large bowl — adding more salsa if necessary.
4. Add cooked veggies to squash mixture and dump into prepared pan(s).
So, per the instructions you sauté the veggies and add them to the bowl containing all the other ingredients, then dump everything into the prepared pans and top with cheese.
Hope this clears up any confusion.
Annette Silveira says
This looks so good. These flavors are our favorites. I’m definitely giving it a try.
Andrea says
we love the Mexican flavors too! Hope you like it!