Spaghetti Squash Casserole

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is sort of a non-pasta version of lasagna with a lot of vegetables. Quite yummy and healthy at the same time.”
1hr 15mins

Ingredients Nutrition


  1. With a 2 pronged fork, pierce squash all the way through to the center cavity to provide steam vent holes.
  2. Place squash in microwave, vent holes on the top, and bake at full power until squash is tender crisp (not squishy soft) when tested with a 2 pronged fork.
  3. Note: the time for me is usually 10-15 minutes, but it will vary with the size of your squash and the power/ size of your microwave.
  4. Remove from microwave and let squash cooll until comfortable to handle.
  5. Cut squash in half lengthways and gently scoop out and discard the seeds and the little strings that attach them, using a large spoon.
  6. Now, using a dinner fork, flake out the "spaghetti strands" of squash into a bowl.
  7. In a large skillet, sautee sausage, mushrooms, onions, peppers, and garlic until the sausage is no longer pink, stirring to break up sausage.
  8. Note: If your sausage is in links, slit the casing and squeeze out the sausage so you can chunk it.
  9. Drain off any fat.
  10. In an appropriately sized greased baking dish, layer half the squash, sausage mixture, black olives, seasonings, spaghetti sauce, and cheese.
  11. Continue layering with the second half of ingredients, withholding the final cheese until the last 5 minutes of baking so it only melts, not bakes crispy brown.
  12. Note: At this point, the casserole can be covered in foil (with final cheese in a zipper bag) and frozen for future use.
  13. Bake at 350 degrees for 30 minutes or until completely hot throughout.
  14. Remember to add the final cheese in the last 5 minutes and to allow extra thaw/ bake time if frozen.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a