Spaghetti Squash Bake

I was excited to cook spaghetti squash but I always dread cutting large squashes. I heard that cooking the squash in the microwave for a few minutes helps to soften it slightly, making it easier to cut. I tried that trick, and it may have helped, but I still struggled to cut it in half without losing any fingers in the process. There was some excess squash and tomato sauce which did not fit in the casserole dish, but the final product made a wonderful and very healthy dinner. Next time I’ll just use a larger baking dish, and maybe try to convince someone to cut the squash for me in exchange for a meal.

Here is the casserole just out of the oven, and in my dish for dinner:

1 medium spaghetti squash
2 t olive oil
1 large onion, thinly sliced
1 c. sliced mushrooms
1 t minced garlic
2 (14.5 oz.) cans diced tomatoes in juice
1 T Italian seasoning
1 c. fat free ricotta cheese
3 T egg whites
1 c. fat free mozzarella cheese

Cut squash in half. Scoop out seeds and pulp, and place cut side down in glass baking dish. Bake at 350F for 40 minutes, or until tender when pierced with a fork. Cool, and scrape out strands with a fork.

Heat olive oil in a frying pan, and add onion, mushrooms, and garlic. Saute for 10 – 15 minutes, until onions begin to brown. Add tomatoes and Italian seasoning, and simmer uncovered for 20 minutes until slightly thickened.

Place approximately 4 c. of spaghetti squash in the bottom of a 2.5 quart casserole dish coated with cooking spray. Mix ricotta cheese and egg whites in a small bowl, and spread on top of squash. Pour the tomato mixture over this layer, and sprinkle mozzarella cheese on top. Bake at 375F for 20 minutes. Any remaining sauce can be poured on the individual servings.

7 thoughts on “Spaghetti Squash Bake

  1. Kerry…if you ask most produce departmants will cut the squash ar anything for that matter and wrap it in plastic for you at no charge. You just have to ask nicely and smile at them. πŸ™‚


  2. When cutting huge squash, turn to your toobox! Place a cleaver (or what ever your largest knife is) on the squash where you want to make the cut, then hit the knife with a rubber mallet. I swear, it works!! I like this recipe. It fits into my New Year’s resolution to feed Dave, David and Zach more veggies!! I think I’m going to pick up these ingredients tonight. By the way, there was an article in this month’s “House Beautiful” about a group of women in Houston who shared simple recipes over a years’ time to get back to slowing down and enjoying fresh but easy meals.


  3. Nancy – thanks for the tip, I will definitely try that!Susan – thanks for your tip as well, but I admit I am still nervous, you haven’t seen me with a hammer. πŸ™‚ Hope the family likes the recipe, and I will definitely check out that article.


  4. I made the recipe tonight with a couple of twists. First, I added a container of fresh baby spinach to the mushroom and onion mixture. Second, I layered 1/2 lb of cooked ground chicken seasoned with garlic powder and ground chili pepper. Not a lot of meat, but just enough for me to know that Dave (Mr. Meat-and-Potatoes)wouldn’t ask where the main course was. πŸ™‚ His reaction: “I LOVE this!” Nice flavor. The tomatoes and squash and cheeses are perfect together!!!!!


  5. Kerry, You'd be so proud of me. I grabbed a spaghetti squash at the store and actually cooked it the next night. I didn't have time to print this recipe before I left work, but I made some version by memory after Chad and I ran. Super Yummy! πŸ˜‰ -Lee


Leave a Reply to Nanc Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s