Cheesy Spaghetti Squash Casserole

Deliciously 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 it 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.

The ingredients you’ll need

You’ll only need a few simple ingredients to make this tasty casserole. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

1. Spaghetti squash
2. Egg
3. Sour cream
4. Minced garlic
5. Kosher salt and black pepper
6. Dried thyme
7. Shredded sharp cheddar

How to make spaghetti squash casserole

It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

1. Cook the squash. I cook it in the microwave.
2. Scoop out the pulp and seeds, and rake a fork back and forth to remove strands of the flesh into a bowl.
3. Whisk together the remaining ingredients except for the cheese.
4. Add the squash strands and the cheese and mix until uniform.
5. Transfer to a greased baking dish and bake until browned, about 40 minutes at 400°F.

Reviews of this recipe

You can use this basic recipe and add all kinds of yummy things to it! Debbie, a reader of this blog, recently emailed me. She said:

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! And I can also see myself adding cooked ground beef to the mixture before baking it.

Like all casserole recipes, this one is flexible and forgiving. So go ahead and experiment with your own additions.

How to serve spaghetti squash casserole

It makes a wonderful side dish, but is also substantial and filling enough to serve as a meatless main dish.

I do usually serve this casserole a side dish. And since I bake it in a 400°F oven, I like to serve it with a main dish that I can cook in the same oven, such as pork meatballs or maple glazed chicken.

Is this a healthy recipe?

I think it is. Spaghetti squash is very nutritious, and so are eggs.

As for the dairy in this recipe, unless you have a specific issue that requires you to minimize your consumption of saturated fat, current research tells us that for healthy people, full-fat dairy is harmless.

What about leftovers?

Leftovers of this spaghetti squash casserole keep well in the fridge, in a sealed container, for up to 4 days. Reheat them gently, in the microwave on 50% power.

More tasty casserole recipes

I really like casseroles and make them often. This cheesy broccoli casserole is delicious. And a main-dish casserole that my entire family loves is this easy chicken casserole.

Print Recipe Pin Recipe

4.97 from 120 votes

Cheesy Spaghetti Squash Casserole

Delicious, cheesy spaghetti squash casserole makes a wonderful side dish, and is filling enough to serve as a meatless main dish.

Prep Time15 mins

Cook Time40 mins

Rest time10 mins

Total Time1 hr 5 mins

Course: Side Dish

Cuisine: American

Keyword: casserole, spaghetti squash

Servings: 4 servings

Calories: 226kcal

Author: Vered DeLeeuw

INGREDIENTS

• 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

INSTRUCTIONS

• 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.

WATCH THE VIDEO:

NUTRITION INFO Nutrition info is approximate. It is calculated using the SparkPeople.com recipe calculator, and the carb count excludes sugar alcohols. Please read the disclaimers in our Terms of Use carefully before using any of our recipes. Recommended and linked products are not guaranteed to be gluten-free. Please verify they are before using.

Nutrition Facts

Cheesy Spaghetti Squash Casserole

Amount Per Serving

Calories 226 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 10g63%

Sodium 509mg22%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 3g3%

Protein 10g20%

* Percent Daily Values are based on a 2000 calorie diet.

NEVER MISS A RECIPE! I typically publish a new healthy recipe once or twice per week. Want the new recipes in your inbox? Subscribe!