Spaghetti Squash Casserole

Spaghetti Squash Casserole

A delicious, hearty Italian casserole made with Spaghetti Squash that is gluten-free, keto friendly, low carb, and Paleo. 

Course Main Course
Cuisine Italian
Keyword Spaghetti Squash Casserole
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings 6
Calories 231 kcal


  • 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


Prepare Spaghetti Squash

  1. Preheat oven to 400 degrees. 

  2. 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. 

  3. Once cool enough to handle, remove strands of spaghetti squash and place in large bowl. 

Prepare Casserole

  1. 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.  

  2. Add sausage mixture, whisked eggs, and 2 cups of the sauce to the spaghetti squash and mix well. 

  3. Transfer mixture to an 8x8 dish and cover with remaining 1 cup of sauce. 

  4. 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.