This cheesy spaghetti squash casserole has tender squash, sauce, chicken, ricotta, and mozzarella. It’s the kind of complete meal that feels like a major family favorite — hearty enough to fuel the whole family after a long day, but still a healthy, low carb meal you can feel good about.
If you’ve ever had classic Million Dollar Spaghetti (that cozy pasta recipe layered with meat sauce, a creamy cheese mixture, and lots of melty cheese), you’ll love this lighter twist. Instead of traditional pasta, we’re swapping in spaghetti squash for a baked spaghetti squash casserole that’s every bit as satisfying.
Why You'll Love This Recipe
- Comfort food, lightened up – all the flavor of your favorite pasta recipes without the extra carbs or gluten.
- Versatile proteins – use shredded chicken, ground chicken, turkey, or lean ground beef.
- Meal prep friendly – roast your squash ahead or even cook it in the microwave when you’re short on time.
- Family approved – saucy, cheesy layers make this one a major family favorite.
- Freezer-friendly – make one now and save one for busy weeks.
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🛒 Ingredients for Spaghetti Squash Casserole with Ricotta and Mozzarella
- Spaghetti squash – a low carb swap for pasta, this serves as the base of this baked spaghetti squash casserole.
- Onion & garlic – the foundation of great flavor, in my opinion.
- Chicken – shredded rotisserie is easiest, but turkey, ground chicken, or lean ground beef also work beautifully.
- Spaghetti or marinara sauce – use your favorite grocery store jar, homemade marinara, or pasta sauce you already love.
- Ricotta cheese – creamy and rich, part of the “million dollar” cheese mixture. Cottage cheese can be used as a subsitution. I'd recommend going with small curd if you go that route.
- Italian seasoning – ties everything together with herbs.
- Mozzarella + parmesan cheeses – the melty topping that makes this casserole irresistible! Cheese = happiness.
- Fresh parsley or basil – adds color and brightness.
See recipe card for quantities.
📋 Substitutions
Need swaps? Try these:
- Italian seasoning: Swap for Herbs de Provence or any herb blend.
- Olive oil: Use avocado oil, melted butter, or coconut oil.
- Brown sugar: Try honey, maple syrup, or coconut sugar.
- Paprika: Smoked paprika or chipotle powder add extra flavor.
🥣 How to make Million Dollar Spaghetti Squash Casserole
Before you get started, preheat your oven to 400°F and line a baking sheet with parchment paper.
- Step 1: Cut & season the squash – Slice the spaghetti squash in half lengthwise. Scoop out the seeds, then sprinkle with salt and pepper.
Place the squash cut-side down on the sheet pan. Roast for 20–30 minutes, until a fork easily pierces the skin.
Shred the squash – Let cool 10 minutes, then use a fork to pull the strands into “spaghetti.” Wrap in a clean tea towel and squeeze out extra moisture.
- Step 2: Cook the aromatics – In a large skillet, heat olive oil. Sauté onion and garlic until softened.
Stir in shredded chicken.
- Step 3: Mix in sauce & cheeses – Add spaghetti sauce, ricotta cheese, Italian seasoning, and 1 cup mozzarella.
Stir until everything is combined.
- Step 4: Assemble the casserole – Spread the mixture into a casserole dish. Sprinkle the remaining mozzarella over the top.
- Step 5: Bake & finish – Bake for 30 minutes, until hot and bubbly. Garnish with fresh parsley and serve.
Tip: You can also cook your spaghetti squash in the air fryer or make spaghetti squash in the microwave.
🍽 What to Serve with Million Dollar Spaghetti Squash Casserole
Million Dollar Spaghetti Squash Casserole is filling enough to be a complete meal all on its own, but I like to round things out with a little something extra on the table.
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A simple green salad is always my go-to because it adds some crunch and freshness to balance out the cheesy layers. Steamed broccoli or asparagus works too, especially with a squeeze of lemon or a sprinkle of parmesan.
If you want something that roasts right alongside your casserole, toss some green beans with olive oil and garlic and let the oven do the work.
Of course, sometimes comfort food just calls for more comfort food. A slice of homemade garlic bread is perfect for soaking up extra marinara sauce Balsamic roasted carrots or roasted Brussels sprouts with bacon are another favorite because their natural sweetness pairs so well with the savory meat sauce and cheese mixture.
No matter which way you go, there’s really no wrong answer. This baked spaghetti squash casserole plays nicely with just about everything, which is why it’s such a major family favorite around here.
Tips for success
Drain the squash well. After roasting, wrap the strands in a clean tea towel and squeeze. This keeps your cheesy spaghetti squash casserole from turning watery.
Make it fast. Don’t want to roast? Pop the squash in the microwave until tender, then shred.
Simmer the sauce. If you’re using homemade marinara or meat sauce with ground meat, let it simmer for 10 minutes before layering so the flavors really deepen.
For presentation. Serve in a bowl for cozy vibes, or spoon back into the squash shells before baking for a rustic look.
If you like cheesy, comforting casseroles, you’ll love my Instant Pot Tuna Casserole! It has the same creamy flavor, but it’s made right in your pressure cooker — no oven needed.
Storage & Freezing
Freezer: Wrap tightly and freeze up to 3 months. Thaw overnight and reheat until hot and bubbly.
Fridge: Store leftovers in an airtight container at room temperature before chilling. Keeps 3–4 days safely in the refrigerator.
FAQ
Yes! Cottage cheese works as a lighter swap in the cheese mixture.
Yes. Assemble up to 24 hours in advance, refrigerate, then bake. Add 10 extra minutes if starting from cold.
Related
Looking for other squash recipes? Try these:
Tried my Million Dollar Spaghetti Squash Bake? I’d love to hear how it turned out! ⭐ Drop a star rating and a quick comment below—it not only helps others but totally makes my day. 😊🍽️
Recipe
Million Dollar Spaghetti Squash Casserole
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Ingredients
- 1 medium spaghetti squash
- Salt and black pepper to taste
- 1 Tablespoon olive oil
- ½ cup yellow onion diced
- 1 Tablespoon minced garlic
- 2 cups shredded cooked chicken rotisserie or other
- 1 ½ cups marinara sauce
- 1 cup ricotta cheese
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- ½ cup shredded parmesan cheeses
- Fresh parsley or basil for garnish
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Cut 1 medium spaghetti squash in half lengthwise, scoop out seeds, and sprinkle with Salt and black pepper. Place cut-side down on the pan and roast for 20–30 minutes, until fork-tender.
- Let cool 10 minutes, then use a fork to shred into strands. Wrap in a clean tea towel and squeeze dry.
- In a skillet, heat 1 Tablespoon olive oil Add ½ cup yellow onion and 1 Tablespoon minced garlic; sauté 4 minutes. Stir in 2 cups shredded cooked chicken and heat through.
- Add 1 ½ cups marinara sauce, 1 cup ricotta cheese, 1 teaspoon Italian seasoning, and a half cup of the cheese mixture (mozzarella + parmesan). Add cooked spaghetti squash. Stir until combined.
- Spread evenly in a greased casserole pan. Top with remaining cheese.
- Bake 30 minutes until hot and bubbly. Garnish with fresh parsley and serve in bowls.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
