Spaghetti Squash Enchilada Casserole

This winter, Aldi has had amazing sales on spaghetti squash – 29 cents a pound! That’s a deal I just can’t pass up, but it has meant quite a bit of the only spaghetti squash recipe I knew. Spaghetti. Spaghetti can get old pretty quickly.

So, I took to Pinterest to look for some spaghetti squash inspiration. What I found was a lot of variations on casseroles, some cleverly turning the spaghetti squash shell into the baking dish. When I set out to make my own version of a spaghetti squash casserole, I also thought I could be as clever.

I cannot. The attempt was a mess of ingredients and a crushed squash shell. So, a casserole dish it was for me, and really, who am I trying to impress? Certainly not the girls. They were over this meal as soon as I said the words spaghetti squash.

In an attempt to win back their affections for the dish, I smothered the end product in cheese. Riley still rejected the meal, but I was able to get Maddie to eat a small bowl of it. I thought it was delicious and have made several batches since – all with squashes at a significantly discounted price. That is what I consider success in this house!

Spaghetti Squash Enchilada Casserole

Servings: 4



  • Bake spaghetti squash at 400 degrees for 40 minutes. Remove from oven and allow to cool. 
  • In an 11×8 baking dish, combine all ingredients. Mix well. 
  • Cover with cheese.
  • Return to oven for another 20 minutes. Just like enchiladas, the sides of the dish will begin to bubble when it is ready. 
  • Remove, allow to cool, and serve!