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Delicious, cheesy spaghetti squash casserole makes a wonderful side dish, and is filling enough to serve as a meatless main dish.
This spaghetti squash casserole is cheesy, delicious, and so easy to make!
I started out making this spaghetti squash casserole whenever I had leftover cooked spaghetti squash.
But it is so good, so tasty and filling, that now I make it whenever I get the chance.
This spaghetti squash casserole is very easy to make. It’s delicate and flavorful. It makes a wonderful side dish, but is also substantial and filling enough to serve as a meatless main course.
Debbie, a reader of this blog, emailed me to say “I made your cheesy spaghetti squash casserole and it was delicious. I hate to get Allrecipes on you, but I added chicken, spinach and mushrooms, because I needed something really hearty to take to work. The base – your recipe – is excellent. I will use it again and again!”
I love Debbie’s suggestions! I can also see myself adding cooked ground beef to the mixture before baking it into a casserole.
Like all casseroles, this spaghetti squash casserole is a flexible, forgiving recipe. So go ahead and experiment with your own additions.
Watch the video to see how to make this cheesy, low carb spaghetti squash casserole:
Cheesy Spaghetti Squash Casserole
- Olive oil cooking spray
- 1 3 lb. spaghetti squash, or 2 1/2 cups (450 grams) cooked spaghetti squash
- 1 large egg
- 1/2 cup sour cream
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon minced garlic
- 1 cup shredded sharp cheddar cheese
- Preheat oven to 400 degrees F. Lightly spray a 1.5-quart baking dish with olive oil cooking spray.
- If you need to cook the spaghetti squash: Pierce the spaghetti squash in a few spots with a sharp knife. Microwave 6 minutes; turn to the other side and microwave 6 more minutes, until soft to the touch. Let stand for 5 minutes to finish cooking. Using a sharp knife, cut the spaghetti squash in half lengthwise. Allow to cool 5 minutes, until easier to handle. Scoop out the pulp and seeds from the center, then rake a fork back and forth to remove strands of the flesh onto a bowl. Set aside.
- In a large bowl, lightly whisk the egg. Add the sour cream, kosher salt, black pepper, dried thyme and minced garlic. Whisk until smooth.
- Mix in the cooked spaghetti squash and the shredded cheese.
- Transfer the mixture to the prepared baking dish. Bake until browned, about 40 minutes (it will smell wonderful!).
- Allow to cool 10 minutes, then scoop into plates, or if you're patient, carefully cut into squares and serve.