Olive, Lamb, and Red Pepper Casserole


"A nice twist to an Italian casserole. This is one of those meals I made with the ingredients I had on hand. My family loved it and had me make more. I am not sure what type of cheese I first used. I purchased it as 'cheese ends' from the local market. It was crumbly and had a strong blue smell but was solid white; it was not feta."

Ingredients 2 h 45 m {{adjustedServings}} servings 430 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 430 kcal
  • 22%
  • Fat:
  • 28.9 g
  • 44%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 1235 mg
  • 49%

Based on a 2,000 calorie diet

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  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Poke holes in the skin of the squash, and place onto the baking sheet cut-side down. Bake in the preheated oven until soft, about 1 hour. Turn the squash cut-side up, and allow to cool until cool enough to handle, about 30 minutes.
  2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Stir in the ground lamb, and cook until browned and crumbly, about 7 minutes. Once browned, remove the lamb from the skillet and set aside. Heat the remaining 1 tablespoon of olive oil in the skillet over medium heat. Stir in the onion and bell peppers, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the garlic, basil, rosemary, and oregano. Season to taste with salt and pepper (remember that the ricotta salata is very salty). Continue cooking and stirring until the flavor of the garlic has mellowed, about 3 minutes more.
  3. Scrape the flesh of the warm spaghetti squash into a large bowl. Separate the strands of the squash with a fork, and season with salt and pepper to taste. Place half of the squash into a 9x13 inch baking dish. Evenly spread with half of the lamb, half of the red pepper mixture, half of the olives, sprinkle with half of the cheese, and spread with half of the tomato sauce. Repeat the layers using the remaining squash, lamb, red pepper mixture, olives, cheese, and tomato sauce.
  4. Bake the casserole in the preheated oven until hot and bubbly, about 30 minutes.
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Reviews 3

  1. 4 Ratings


This is a really fun recipe to put together. I used left over lamb from a roast instead of ground lamb. I also misread the ingredients and used ricotta cheese, instead of "ricotta salata" with which I'm not familiar. I made it in a casserole dish instead of a 9x13 - I think with the amount of vegetables it would have been really hard to make 2 layers in such a big pan. The spaghetti squash makes a wonderful substitue for pasta in what would have been a lasagna type dish. Very flavorful and we will definately make again!


Very good! I was looking for something different to do with my spaghetti squash and I am glad I found this recipe. I used lean ground beef instead of lamb because that was what I had at home. Otherwise I followed the recipe exactly and loved it!

Kathy's Cook'n

My family LOVED this recipe, had seconds and even wanted to take the leftovers to school/work for lunch!! I didn't have the right cheese so I added feta and homemade salsa with the tomato sauce...yum! A winner of a recipe!