This Spaghetti Squash Casserole is not only gluten-free, low carb, and Paleo, it is a satisfying, delicious hearty yet healthy casserole made with spaghetti squash, sausage, and marinara sauce.
I adore spaghetti squash.
It is an easy vegetable to use in place of carbs or just in addition to a healthy diet to incorporate more veggies into your diet.
But spaghetti squash on it’s own, can be a bit bland in flavor. When paired with spicy Italian Sausage and Homemade Tomato Sauce, spaghetti squash becomes the base for a delicious, flavorful casserole.
Spaghetti Squash Casserole
This “spaghetti” bake is a simple casserole dish made with only 5 key ingredients.
The Spaghetti Squash Casserole is gluten-free, dairy-free, and Paleo. It is full of protein, fiber, nutrients, but most importantly, FLAVOR!
Ingredients for Spaghetti Squash Casserole
- 1 pound Italian sausage
- chicken, turkey or pork
- Onion
- Garlic
- Tomato sauce (or your favorite jarred sauce)
- Be sure to omit sugar from homemade sauce or use no added sugar sauce to keep this Paleo and Keto Friendly.
- 3 eggs, whisked
- 1 large spaghetti squash
How to make Spaghetti Squash Casserole
Step One: Roast Spaghetti Squash
- Start by cutting the squash in half and scooping out the seeds.
- Place squash face down on baking sheet.
- Roast the squash for 35 minutes at 400 degrees.
- Once squash is finished cooking and cool enough to handle, scoop out strands of squash and place in large bowl.
- For more detailed instructions on roasting spaghetti squash, see here.
Step Two: Prepare Spaghetti Squash Casserole
- While the squash is roasting, brown the sausage and onions together until the sausage is cooked through.
- Add in garlic and oregano and cook for 1-2 minutes longer.
- Drain off any excess grease.
- Add meat mixture to spaghetti squash.
- Add in whisked eggs and 2 cups of the tomato sauce to squash mixture and mix well.
- Season with salt and pepper if your sausage or sauce was not well seasoned.
- Transfer mixture to a greased 8×8 dish and bake for 1 hour or until top is bubbly and browned.
Note on Spaghetti Squash Casserole
- Feel free to use any raw Italian sausage you like, just be sure to read label to ensure it is gluten-free, if needed.
- If you are not dairy-free or Paleo, this casserole is delicious topped with Mozzarella or Parmesan cheese before being baked.
More Paleo Dinner Recipes
- Paleo Veggie Burgers
- Crock Pot Pork and Sauerkraut
- Skillet Pork Tenderloin with Cabbage
- Gluten Free Eggplant Parmesan
Spaghetti Squash Casserole Recipe
Spaghetti Squash Casserole
A delicious, hearty Italian casserole made with Spaghetti Squash that is gluten-free, keto friendly, low carb, and Paleo.
Print Pin RatePrep Time: 15 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 50 minutes
Servings: 6
Calories: 231kcal
Ingredients
- 1 large spaghetti squash
- 1 pound Italian sausage
- 3 eggs
- 3 cups spaghetti sauce
- 2 tablespoon olive oil divided
- 1 teaspoon dried oregano
- 1 onion minced
- 3 cloves garlic minced
Instructions
Prepare Spaghetti Squash
- Preheat oven to 400 degrees.
- Cut the squash in half and scoop out the seeds. Place cut side down on a baking sheet that has been lightly greased with olive oil and roast for 35 minutes. After squash is baked, reduce oven heat to 350 degrees.
- Once cool enough to handle, remove strands of spaghetti squash and place in large bowl.
Prepare Casserole
- While the squash is roasting, brown the sausage and onions together in 1 tablespoon olive oil, until the sausage is cooked through. Add in the garlic and oregano and saute for 1-2 minutes longer. Remove from heat and drain off excess grease.
- Add sausage mixture, whisked eggs, and 2 cups of the sauce to the spaghetti squash and mix well.
- Transfer mixture to an 8x8 dish and cover with remaining 1 cup of sauce.
- Bake for 1 hour at 350 degrees or until top is bubbly and browned.
Nutrition Facts
Spaghetti Squash Casserole
Amount Per Serving
Calories 231 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 121mg 40%
Sodium 1375mg 57%
Potassium 617mg 18%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 8g
Protein 16g 32%
Vitamin A 15.2%
Vitamin C 40.5%
Calcium 5.1%
Iron 49.6%
* Percent Daily Values are based on a 2000 calorie diet.
This looks like an awesome weeknight meal, I know my family would love this. I love spaghetti squash – it’s so versatile!
Spaghetti Squash really is so amazing Sara! Enjoy!
I love having a recipe using spaghetti squash that isn’t spaghetti! Definitely a keeper!
I’m trying to eat healthier in the new year, and this DELICIOUS spaghetti squash casserole fit in perfectly with my new goal. My entire family LOVED it, I will definitely make it again!
That makes me so happy to hear Jillian!
I made this as written except for microwaving the spaghetti squash the day before just to save time (I have a baby who takes up all our weeknight time!). I’m not sure I would recommend this over roasting because the casserole was very liquidy! Did you find that at all? It was still delicious and even my husband who says he hates spaghetti squash, said this was okay (trust me, that’s a compliment). I did top with dairy-free cheese. Because of the liquid it was more like a stew I would say but still very tasty! Thanks!
I love how you multi-tasked and made the spaghetti squash before! My squash is typically not that watery, so that may have been part of the issue. It may also have been your tomato sauce was thinner. In the future, drain off excess liquid from your squash and then add only enough tomato sauce to coat. Hope that helps! And glad you and your husband (sort of 😉) enjoyed!
This might be a silly question but are you really supposed to cook it for 1 hour at 30 degrees or is that supposed to be 350 (as it stated in the first step 2 “reduce heat to 350”? Excited to try this for dinner. Thank you
Hi Taylor! Not a silly question at all–that was an error. I have corrected it to say 350 degrees 🙂 Enjoy!