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Stuffed Spaghetti Squash Casserole

Although the purpose of my blog is to present my original baked recipes that use some type of flour and to recast them in a variety of formats, I have to present this one. It is my original recipe and it is baked. It is also gluten-free, egg free and diabetic friendly. It can be made Vegan by substituting vegan ground “beef” and vegan cheeses for the Italian sausage and cheeses. And it is a very flexible recipe that can be easily adapted to individual preferences. (e.g., Don’t like Pecorino Romano cheese but love Parmigiano Reggiano cheese? Feel free to substitute!) This recipe was inspired by a suggestion from my friend and primary gluten-free taste tester. Hey Sherry! Look what I did to your suggestion!

Stuffed Spaghetti Squash Casserole

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By Connie Teunis Serves: 4

An amazing casserole that uses Spaghetti Squash, Sweet Italian Sausage, Italian Seasonings and Italian Cheeses and is baked in the squash shell! Safe for people who need gluten-free, egg-free or diabetic safe foods. And it can be easily adapted for Vegan cooking.


  • 1 Spaghetti Squash
  • 1/2 pound Sweet Italian Sausage, or your favorite type of Italian sausage or vegan burger (For a vegan alternative, I recommend the Impossible burger now available in some grocery stores)
  • 1 Small Onion, chopped
  • 2-3 Cloves Garlic, minced
  • 1/3 cup Dried Tomatoes, snipped
  • 4 T. Butter or Vegan Butter
  • 2 t. Parsley
  • 2 t. Oregano
  • 1/2 c. Grated Pecorino Romano Cheese, or your favorite Italian or Vegan Cheese substitute.
  • 2 T. Parmesan Cheese, grated, or your favorite Vegan cheese substitute
  • 2 T. Mozzarella Cheese, shredded, or your favorite Vegan cheese substitute



Preheat oven to 450 degrees.


Line a rimmed baking sheet with 2 layers of aluminum foil.


On a cutting board, cut the spaghetti squash in half, lengthwise. Use a large spoon to scoop out the seeds and set aside.*


Place the cut-side of the 2 spaghetti squash halves onto the foil lined baking sheet and bake for 1-2 hours, depending on the size of the squash. Squash is done when the skin begins to darken.


Remove the baking sheet from the oven. Carefully turn the squash halves cut-sides up. (Caution- Very Hot!) Once the squash is cool enough to handle, use a large spoon to scoop out the cooked spaghetti squash; place the cooked squash in a colander and place the colander in a bowl. Keep the squash shells to use as the casserole bowls.


Remove the top layer of aluminum foil, if squash spilled on it.


Let the squash drain while you prepare the remaining ingredients.


Set the oven to 350 degrees.


If the dried tomatoes are packed in oil, remove the tomatoes from the oil and wipe off the excess oil. Use kitchen shears to snip the dried tomatoes into small pieces. Set aside.


In a large frying pan, break up the Sweet Italian Sausage. Add the onion and fry until the sausage is no longer pink and the onion is soft and translucent. Add 2-3 cloves minced garlic and fry for 1 additional minute.


Add the butter, dried tomatoes, parsley and oregano; mix together until the butter melts. Add the cooked spaghetti squash, 1/2 c. of Pecorino Romano cheese and blend in thoroughly.


Remove the mixture from the heat and spoon into the squash shells. You will probably need only one shell, but feel free to use both if you wish.


Sprinkle the 2 tablespoons of grated Parmesan and shredded Mozzarella on top.


Bake at 350 degrees until the cheese on top melts, approximately 10 minutes.




*Spaghetti squash seeds can be cleaned, dried and stored to use as squash seed. They can also be seasoned, baked and eaten like pumpkin seeds. However, seasoned spaghetti squash seeds is a post for another day.

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