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Spaghetti Squash Casserole in the Shell

Rated as 4.62 out of 5 Stars

"I love almost any squash recipe, and this one makes a great meal all by itself! Quick, easy, and one of my favorite ways to make spaghetti squash!"
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Ingredients

1 h 51 m servings 236 cals
Original recipe yields 6 servings

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Place squash in baking pan; pour in enough boiling water to come 1/2-inch up the sides of dish.
  2. Bake in the preheated oven until squash is tender, 40 to 45 minutes. Remove from oven; cool until easily handled, 7 to 10 minutes.
  3. Reduce oven to 350 degrees F (175 degrees C). Scoop out squash; separate strands with a fork. Reserve shells.
  4. Cook beef, onion, and bell pepper in a skillet over medium heat until the meat is no longer pink, about 5 minutes; drain. Stir in garlic, basil, oregano, salt, and pepper; cook and stir until fragrant, about 2 minutes. Add tomatoes and cook until warmed through, about 2 minutes. Stir in squash; cook until liquid has evaporated, about 10 minutes.
  5. Fill squash shells with squash mixture using a slotted spoon; place in a shallow baking pan.
  6. Bake in the preheated oven until flavors combine, about 15 minutes. Sprinkle with Cheddar cheese; bake until cheese is melted, about 5 minutes.

Footnotes

  • Cook's Notes:
  • Any ground meat can be substituted for ground beef. You can substitute mozzarella cheese instead of Cheddar.
  • As a side dish this can serve 8 to 10, or it can be used as a main dish and serve 4 to 6.

Nutrition Facts


Per Serving: 236 calories; 12.5 g fat; 12.8 g carbohydrates; 18 g protein; 58 mg cholesterol; 414 mg sodium. Full nutrition

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Reviews

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  1. 115 Ratings

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Most helpful positive review

Spaghetti squash can be very difficult to cut in half so I poked it with a few pricks of a fork and microwaved it for five minutes and then just let it sit for about 10 to 15 minutes and it was ...

Most helpful critical review

Made it per the recipe - was pretty bland.

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Spaghetti squash can be very difficult to cut in half so I poked it with a few pricks of a fork and microwaved it for five minutes and then just let it sit for about 10 to 15 minutes and it was ...

To tell the truth, I was hesitant to try this because I had memories of boiled, mushy squash from childhood. My wife convinced me to try spaghetti squash... love won out and I made the dish as p...

Very good! Loved it. Made a few changes. Used more onion, bell pepper and garlic. Added one container baby bella mushrooms. Sauteed onions & garlic then added shrooms and bell pepper w/a tin...

I just harvested 30 spaghetti squash out of my garden before the 1st freeze. I managed to give away 8 of them, but now I need to try new recipes. This was very good, but I added chili powder, ...

Fantastic! This comes together so easily and effortlessly. The instructions are easy to follow and fool-proof. I added some zucchini and carrots to the meat mixture and used Parmigiano Reggiano ...

I am not vegetarian but I made this meatless and it came out absolutely fantastic! I added more onion and more peppers actually almost a little more of everything to take up the space of the mi...

This was a hit at our house! I tried the recipe exactly as written although I opted to use a casserole dish instead of the squash shells. Next time I will try doubling the garlic, peppers & onio...

This is a very tasty recipe. I'd drain the tomatoes before adding them next time. Maybe add red pepper flakes to the seasonings.

Turned out awesome!!