Easy Cheesy Spaghetti Squash Casserole


If you love a good lasagna casserole but are looking for a healthier more nutritious option with same great taste, this recipe is for you! If this is your first time trying a recipe with spaghetti squash, don’t be scared. It is easier than you think!

I have made this recipe in the past with zucchini noodles and that was tasty, but zoodles have a lot more water than spaghetti squash which means your casserole can get watery. Spaghetti squash strands are thinner and have a crunch to them that I prefer to softer zucchini noodles. Plus, spaghetti squash is a great nutritional trade to regular pasta!


Here is what you need:


  • 1 medium spaghetti squash

  • 1 small carton of cottage cheese

  • 1 jar of tomato-spaghetti sauce

  • shredded mozzarella cheese

  • fresh parmesan cheese

  • meat-less meat balls (I use the ones from Trader Joe’s)

  • dried basil or Italian seasoning

  • garlic powder

  • olive oil


  • Pre-heat oven to 450

  • Cut spaghetti squash down the center and scoop out the seeds in the middle with a spoon. (Similar to how you would a pumpkin)

  • Place the two squash pieces on the baking sheet with the inside facing upward.

  • Drizzle with olive oil and season with garlic powder and dried basil or Italian seasoning.

  • Bake for 25 minutes, flip over and bake for an additional 15-20 minutes.

  • Remove squash, flip back to inside facing up. Let cool for a few minutes.

  • Wearing a heat glove on one hand and using a fork in the other hand begin scraping the inside of the squash. You will see the squash split into little thin noodle like strands. Empty the entire shredded squash into a mixing bowl.

  • Add 3/4 of the carton of cottage cheese to the bowl and mix.

  • Add more garlic powder and Italian seasoning and mix.

  • Spread the meat-less meatballs on the baking sheet and bake for 10 minutes.

  • Begin heating the jar of tomato sauce in a sauce pan, adding any extra seasonings you like for more flavor. I love garlic and so I add it to all my tomato sauces.

  • When the meat-less meatballs are done, add them to the tomato sauce and simmer.

  • Grab your glass casserole dish and cover the bottom in a thin layer of tomato sauce.

  • Next, you will begin layering the casserole in single layers beginning with the squash mix, followed by sauce and meat-less meatballs, and topped with a layer of mozzarella cheese.

  • Repeat one more time and bake casserole for 25 minutes or until cheese is browned.

  • Top with Parmesan cheese and serve.


Can’t wait to hear what you think of this recipe! Enjoy!