Easy Italian Spaghetti Squash Bake Recipe for a Healthy Dinner

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This Italian spaghetti squash bake is the answer to your cravings for a comforting, low-carb meal. It layers roasted spaghetti squash with rich spaghetti sauce, savory Italian sausage, and a generous amount of melted cheese. It’s a family-friendly dinner that comes together easily for a satisfying weeknight meal in under 90 minutes.

What You Will Need:

1 spaghetti squash
2 tablespoons of olive oil
1/2 teaspoon of sea salt
1/2 teaspoon of black pepper
1 pound of Italian sausage
2 cups of your favorite spaghetti sauce
16 ounces of mozzarella cheese

Baking and Shredding the Spaghetti quash

How do you bake spaghetti squash? First cut the spaghetti squash lengthwise, then clean out and discard the seeds. Next brush the olive oil on both halves and then sprinkle on sea salt and cracked black pepper. Place the spaghetti squash cut side down on a lined baking sheet. Bake at 375 degrees for 40 minutes. To test if the squash is done baking, insert a knife in the skin side. If it inserts easily then the squash is done.

Once the spaghetti squash is cooled, use a fork to shred the squash. The spaghetti squash should come away from the skin of the squash easily. If you are doing this step ahead of time, you can store the shredded squash in the fridge for a couple of days.

Layering the Spaghetti Squash Lasagna

While the spaghetti squash is baking, brown the Italian sausage. Layer half of the cooled spaghetti squash in the bottom of an 8 x 8 or 9 x 9 inch oven friendly dish. Next layer half of the sausage then half of the sauce. Next layer half of the cheese. Repeat the steps one more time and then you are ready to bake! Cover the baking dish with foil. Tent the foil so the cheese does not stick to the foil. Bake covered for 15 minutes at 375 degrees. Then bake uncovered for an additional 15 minutes until the cheese is golden brown and delicious.

Try my Cheap and Easy Italian Bake or Italian Sheet Pan Bake for some other easy dinner recipes!

This is just one of the great dinners I have on my site. Try out some others!

FAQ’s:

Can I prepare this spaghetti squash bake ahead of time?

Yes, this is a great recipe for meal prep. You can bake and shred the spaghetti squash and brown the sausage up to 2 days in advance. Store them in separate airtight containers in the refrigerator. When you are ready, simply assemble the layers and bake as directed.

How do I store and reheat leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, you can use a microwave for individual portions or place the baking dish back in a 350-degree oven for 15-20 minutes, or until heated through.

Can I freeze this casserole?

Absolutely. For best results, assemble the entire casserole in a freezer-safe dish but do not bake it. Cover it tightly with plastic wrap and then foil. It can be frozen for up to 3 months. To cook, thaw it in the refrigerator overnight and then bake as the original instructions indicate, adding 10-15 minutes to the covered baking time.

What can I use instead of Italian sausage?

If you’d like a different flavor, you can easily substitute ground turkey, ground chicken, or lean ground beef. For a vegetarian option, you could use a plant-based ground meat substitute or sautéed mushrooms and spinach.

What should I serve with this spaghetti squash bake?

This bake is a wonderful all-in-one meal. If you want to add some sides, a simple green salad with a light vinaigrette or some blistered green beans would be an excellent complement.