Spaghetti Squash Casserole

I’ve always been intrigued by this giant squash and never really believed it could satisfy my pasta cravings. When I decided to lay off the carbs a bit, I turned to trusty Google and skimmed through recipe after recipe on how to cook this thing. I took a collaboration of ideas and created this…

Spaghetti Squash Casserole

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It is both kid-test and husband-approved! We make it about once a week. I love it because it’s quick, easy, and delicious – and don’t even get me started on how much I love seeing my kids enjoy veggies!


The ingredient list is simple.

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The scariest part is cutting the squash in half lengthwise. Push the blade away from you and no one gets hurt!

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Scrape out the yucky seeds and discard.

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The cooked squash really does look like spaghetti noodles! Enjoy!

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Spaghetti Squash Casserole

1 large spaghetti squash
1 tbsp olive oil
16oz spaghetti sauce
1/2 cup cream cheese
2 cups broccoli florets, cooked
1/2 cup grated parmesan
Salt and pepper

Preheat oven to 350˚
Rinse spaghetti squash and dry
Cut the squash in half CAREFULLY, scoop out seeds
Brush sides of squash with olive oil
Place cut-side down in casserole dish
Microwave 10 minutes (adjust time depending on size – squash should be somewhat pliable)
Repeat for second half of squash
Let squash cool 

In a large saucepan, add spaghetti sauce and cream cheese
Heat on medium-low until combined, stirring often
Add cooked broccoli florets and mix well
Add salt and pepper to taste
Remove from heat 

With a fork, scrape the squash strands into the casserole dish
Add sauce mixture, stir to combine
Top with shredded parmesan and bake for 20 minutes


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