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Hawaiian Baked Spaghetti Squash Casserole Recipe

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4.2 from 7 reviews

This Hawaiian Baked Spaghetti Squash Casserole is a delicious and healthy twist on traditional spaghetti casserole. Featuring tender roasted spaghetti squash layered with savory ham, tangy pizza sauce, melted mozzarella cheese, and sweet pineapple tidbits, this recipe creates a delightful balance of flavors in a comforting baked dish. Perfect as a gluten-free alternative to pasta casseroles, this recipe is easy to prepare and sure to impress your family or guests.

  • Total Time: 2 hours 10 minutes
  • Yield: 4 servings

Ingredients

Spaghetti Squash

  • 1 medium spaghetti squash (about 2 1/2 pounds)
  • 2 teaspoons extra-virgin olive oil
  • Salt, to taste
  • Pepper, to taste

Sauce Mixture

  • 3/4 cup organic pizza sauce
  • 1 tablespoon tomato paste
  • 1 large egg
  • 1/2 teaspoon Italian seasoning
  • Salt, to taste
  • Pinch of pepper

Additional Ingredients

  • 1 1/4 cups mozzarella cheese (5 1/2 ounces), packed and divided
  • 10 slices thin-cut deli ham, divided
  • 3/4 cup pineapple tidbits

Instructions

  1. Preheat oven: Preheat your oven to 400°F and line a baking sheet with tinfoil to prepare for roasting the squash.
  2. Prepare squash: Slice the spaghetti squash in half lengthwise and scrape out all the seeds. Rub the inside flesh with extra-virgin olive oil, then season with salt and pepper to taste.
  3. Bake squash: Place the squash halves cut-side up on the prepared baking sheet. Bake for 45 to 55 minutes until the flesh is fork-tender. Remove from the oven and let cool until safe to handle, about 10 to 15 minutes.
  4. Drain squash: Set a large colander over a bowl and line it with a paper towel. Scrape the cooked squash strands out of the shell into the colander to remove excess moisture. Allow to drain for about 10 minutes.
  5. Whisk sauce mixture: In a large bowl, whisk together pizza sauce, tomato paste, egg, Italian seasoning, salt, and a pinch of pepper until well combined.
  6. Combine squash and sauce: Using another paper towel, press the spaghetti squash to squeeze out any remaining moisture, then add the squash to the bowl with the tomato sauce mixture. Add 2/3 cup of mozzarella cheese and stir thoroughly to combine.
  7. Grease baking dish: Lightly rub a 9×9-inch pie plate with olive oil to prevent sticking.
  8. Layer first squash mixture: Place half of the squash mixture into the prepared pie plate, pressing it flat and spreading it evenly.
  9. Layer ham: Arrange 7 slices of deli ham evenly on top of the first squash layer.
  10. Add second squash layer: Spread the remaining squash mixture over the ham layer and press gently to even it out and cover the ham completely.
  11. Bake casserole: Bake the assembled casserole in the oven until the squash sets and the layers meld, about 25 minutes.
  12. Add toppings: Remove the casserole from the oven. Sprinkle the remaining mozzarella cheese in the center of the casserole, leaving the edges uncovered to mimic a crust. Tear the remaining ham slices and scatter them over the cheese, then add the pineapple tidbits evenly on top.
  13. Finish baking: Return the casserole to the oven and bake until the cheese is melted and bubbly, about 5 to 10 minutes. Remove, slice, and serve hot.

Notes

  • Make sure to drain and press the spaghetti squash well to avoid a watery casserole.
  • You can substitute turkey ham or Canadian bacon for deli ham if desired.
  • Feel free to adjust the amount of pineapple tidbits to suit your preferred sweetness.
  • This casserole can be prepared ahead up to the baking step and refrigerated; bake fresh when ready to serve.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/hawaiian-baked-spaghetti-squash-casserole-recipe/