Oven-baked Spaghetti Squash Casserole

This lighter Baked Spaghetti Squash Casserole is loaded with tender spaghetti squash, a hearty from-scratch meat sauce and plenty of melty cheese. It is a cozy, satisfying, low-carb dinner the whole family will keep!

There's nothing better than a warm, cheesy casserole for an straightforward family dinner, and this Baked Spaghetti Squash Casserole is one of our favorites! It has all the comforting Italian flavors of baked pasta, but roasted spaghetti squash takes the place of traditional noodles.

The spaghetti squash is layered with a rich from-scratch meat sauce, fresh basil, Parmesan and gooey mozzarella, then baked until hot and bubbly. It is hearty, packed with vegetables and makes plenty of leftovers for lunch the next day.

What goes in

• 1 medium-large spaghetti squash, about 3 to 4 pounds (approximately 6 cups cooked strands)
• 1 tablespoon olive oil, divided
• Salt and pepper, for seasoning the squash
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound lean ground beef, 95% lean
• 2 tablespoons tomato paste
• 2 cups crushed tomatoes
• 1 (8 ounces) can tomato sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 teaspoon honey (optional)
• 1/4 cup freshly grated Parmesan cheese
• 3 tablespoons chopped fresh basil, divided
• 1 1/2 cups shredded mozzarella cheese

How it comes together

1. Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with about 1 teaspoon olive oil and season lightly with salt and pepper. Place cut-side down on the prepared baking sheet.
3. Roast for 35 to 40 minutes, until the squash is just tender and the strands separate easily with a fork. Avoid overcooking.
4. Meanwhile, heat the remaining olive oil in a large skillet over a moderate burner. Add the onion and cook for 4 to 5 minutes, until the pieces give. Add the garlic and cook for 30 seconds, until the aroma shows.
5. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.
6. Stir in the tomato paste, crushed tomatoes, tomato sauce, Italian seasoning, salt, pepper and honey, if using. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until the sauce is thick. Stir in 2 tablespoons Parmesan cheese and 2 tablespoons fresh basil.
7. Remove the squash from the oven and let it cool slightly. Scrape the flesh into strands using a fork and measure approximately 6 cups.
8. Place the squash strands in a colander and let them drain for 10 to 15 minutes. Gently press out excess moisture or blot the strands with paper towels.
9. Reduce the oven temperature to 375 degrees F and lightly coat a 9×13-inch baking dish with nonstick cooking spray.
10. Use a wide bowl, toss the drained spaghetti squash with the meat sauce until evenly combined. Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle all of the mozzarella cheese evenly over the top.
11. Bake uncovered for 25 to 30 minutes, until the casserole is heated through and bubbling around the edges. If desired, broil for 2 to 3 minutes until the cheese is lightly browned.
12. Let the casserole rest for 10 to 15 minutes before serving. Sprinkle with the remaining fresh basil and enjoy!

Keep in mind

Storing: Allow leftovers to cool completely, then store them in an airtight container in the refrigerator for up to 4 days. Reheating: Reheat individual servings in the microwave or cover the casserole loosely and warm it in a 350-degree F oven until heated through. Remove the cover during the last few minutes so excess moisture can evaporate. Freezing: Let the casserole cool completely, then wrap it tightly or transfer individual portions to freezer-safe containers. Freeze f