Spaghetti Squash Casserole

This recipe freezes perfectly and is a great way to store extra spaghetti squash!


  • Spaghetti Squash
  • Tomato Paste
  • Water
  • Italian Seasoning
  • Salt
  • Pepper
  • Garlic
  • Ground Meat browned (beef, turkey, chicken, pork, whatever you want)
  • Tin Freezer Pans with Paper Lids
  • Note: Quantities will vary based on how many spaghetti squash you have.


Cook spaghetti squash

  1. Preheat oven to 350°.
  2. Cut ends off spaghetti squash, then cut in half lengthwise.
  3. Using a spoon, scoop/scrap out loose pulp and seeds. Discard to the compost pile, or to your animals.
  4. Place cut side on baking sheet and bake for 40 minutes.
  5. Shred and remove "noodles" with a fork. Place in a bowl and set aside.

Make your sauce

  1. Using a 1:2 ratio of tomato paste to water, mix up sauce base (i.e. 1 cup paste, 2 cups water).
  2. Season to taste and bring to a low simmer.
  3. Add browned meat of your choice to the simmering sauce.


  1. In tin freezer pans, fill 3/4 full with spaghetti squash.
  2. Fill last 1/4 with sauce.
  3. Place paper lid with shiny side up and press gently to condense.
  4. Crimp edges securely and freeze up to 1 year.

When ready to bake

  1. Remove lid and place in oven at 350° until center is warm, about 45 minutes.
  2. Top with grated cheese for last 10 minutes of baking time, if desired.