P’s Cheesy Italian Spaghetti Squash Casserole (Inspired by True Food Kitchen)

Several weeks ago, I happened across a restaurant I had not yet seen at a local mall – it’s called: True Food Kitchen.

They get most of their ingredients from local growers and have a nice variety of foods – many organic and gluten free.

D would love it, and… they have one in Atlanta!

The décor is clean and bright – they have cool food sayings on a big blackboard on a wall:


I ordered the spaghetti squash casserole and it was mighty tasty like an Italian pasta casserole  – it even had a few squash seeds in it:


I thought using spaghetti squash for a filler in an Italian dish is a great idea.  I love dishes like lasagna, but have not been able to come up with a way to keep the sauce and cheese together without noodles.

So, I tried my hand using spaghetti squash and it worked out to be a really good – and super easy – dish!

Here’s how I did it:


  • 2 large spicy Italian Sausage Links (True Food used no meat)
  • 1 spaghetti squash
  • 1 jar quality pasta sauce – I used Trader Joe’s Arrabiata Sauce
  • two – 3 cups shredded whole milk mozzarella cheese
  • Italian Seasoning


  • Preheat oven to 370 degrees
  • Slice spaghetti squash long ways and scoop out guts (I did not save the seeds since my squash did not have any
  • Place spaghetti squash halves face down in a glass baking dish with a little water in the bottom.
  • Microwave on high for 10 minutes.  If not soft after 10 minutes, then microwave until soft.
  • In the meantime, remove the casing off the sausage and brow in a pan like ground beef.
  • When squash is soft, scoop out cooked squash in a large bowl being careful not to get burned.
  • Dump the pasta sauce and browned sausage in the bowl of spaghetti squash and mix well.
  • Grease a glass baking pan with butter, olive oil or no-stick spray.
  • Lay the spaghetti squash/pasta sauce mixture in the glass baking pan
  • Layer the shredded cheese over
  • Sprinkle the cheese liberally with the Italian Seasoning
  • Bake for at least 1/2 hour or until the cheese is bubbly and starting to brown.

That’s it!

Let cool a little and enjoy!  (We sure did, B and I each has two servings!)




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