Spinach and Spaghetti Squash Casserole

by katerina on February 28, 2012

It’s February, and just in case you aren’t sick of squash recipes yet, I have one more for you, a fun spaghetti squash casserole. This super easy recipe tosses cooked spaghetti squash with spinach and tomato sauce and adds just enough gruyere to help give it that desirable bubbly top.

Spaghetti Squash Recipe

This spaghetti squash recipe is a nutrient packed healthy side dish which still screams comfort food. Try serving it alongside some grilled chicken and a big salad, or alternatively throw in some black beans and pack it for lunch!

Print Recipe

Spinach and Spaghetti Squash Casserole

(serves 4-6)

1 3lb spaghetti squash
1 teaspoon olive oil
1/2 onion, diced
salt and freshly ground pepper
1 lb frozen spinach
1 1/2 cups tomato sauce
1/4 cup grated gruyere cheese

First you will need to cook the spaghetti squash. Microwaving is likely the fastest method and the one I used. Stab the squash a few times with a paring knife, place on a microwave safe plate and microwave for 5 minutes at a time, turn it and continue until the skin is soft to the touch. About 10-15 minutes. I use medium high heat but you know your microwave. Let the squash sit for 10 minutes to cool, cut it in half, scoop out and discard the seeds and set aside.

If your frozen spinach is in a full brick, you will need to defrost it before using. If so, follow the package directions. If it is packaged in fluffy pieces you can stir it into the sauce as is.

Turn your oven on to 450F. Heat a large skillet to medium low heat. Add the olive oil, swirl around the pan and then add the onion. Sweat the onion until soft. Stir in your spinach and cook until defrosted if necessary. Add a pinch of salt and the tomato sauce and bring to a simmer. Stir in the spaghetti squash and taste the mixture. Add salt and freshly ground pepper as you see fit. Transfer to a medium casserole dish and top with the grated cheese. Bake for 20 minutes or until melted and bubbly.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time:40 minutes
Calories(approximate per serving): 110

{ 10 comments… read them below or add one }

amanda March 2, 2012 at 10:03 am

Made this and loved it :-) Kids ate, were OK, liked the cheesy parts. I am going to try again in a few weeks, layering with lasagna noodles and a bit more cheese to see if I can win them over… Great recipe, thank you!


katerina March 2, 2012 at 10:36 am

So glad you enjoyed it amanda! Definitely try more cheese and noodles to convert those kiddies.


Carrie March 6, 2012 at 9:55 am

I love using spaghetti squash to make casseroles. This one really looks great. The combination of spinach and tomato sauce in there sounds wonderful!


katerina March 8, 2012 at 9:35 am

Thanks Carrie, hopefully you will review it when you get a chance to make it!


Teresa October 25, 2012 at 1:47 pm

You couldn’t have pinned this at a better time for me! I have everything in-house except the gruyere cheese. I have cheddar, parmesan, and feta at the moment. Which (or combo of which) would you suggest I substitute? THANKS!


katerina October 26, 2012 at 5:16 pm

Sorry for the delayed response, I would go with Feta and just a bit of parm on the top!


Vonnie Johnson November 1, 2012 at 1:19 am

I would have never thought of using spaghetti squash with spinach. It really works! I thought I had tomato sauce, but did not – so I used 10 ounces of green chili enchilada sauce, along with cheddar cheese. It was delicious! Thank you so much!


katerina November 1, 2012 at 4:45 pm

Great! It is surprising how good a spaghetti squash casserole can be.


Abadeu January 11, 2013 at 12:22 am

Just made this recipe for dinner. Everybody loved it. I added italian breadcrumbs and alittle parmasean on the topping before I baked it. A Hit a hit a hit!!



katerina January 14, 2013 at 6:26 pm

A little cheese is always welcome! yum.


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