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    Home » Keto Casseroles » Spaghetti Squash Casserole

    Spaghetti Squash Casserole

    Last updated: May 18, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    This cheesy spaghetti squash casserole makes a wonderful side dish. Made with squash, sour cream, and cheddar, it's substantial and filling enough to serve as a meatless main course.

    The leftovers are very good too, and you can quickly reheat them in the microwave.

    A slice of spaghetti squash casserole served on a white plate.

    I love spaghetti squash. The first time I made it, then raked a fork back and forth and saw the beautiful pasta-like strands, I was hooked. It's delicious, affordable, and fun to eat!

    I make many recipes using this versatile vegetable. I like to make spaghetti squash with meat sauce, spaghetti squash boats, spaghetti squash and meatballs, and simply baked spaghetti squash.

    This spaghetti squash casserole is one of my favorite recipes. It's cheesy, delicious, and so easy to make!

    I started out making it whenever I had leftover microwave spaghetti squash. But it is so good, so tasty and filling, that now I make it whenever I get the chance.

    Jump to:
    • Ingredients
    • Variations
    • Instructions
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Casserole Recipes
    • Recipe Card

    Ingredients

    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:

    • Spaghetti squash: I use a fairly large 3-lb. squash in this recipe.
    • Egg: I use large eggs in most of my recipes, this one included.
    • Sour cream: I tried once to use Greek yogurt instead and was underwhelmed. I think sour cream is better.
    • Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work. Garlic powder (1 teaspoon) works too.
    • Kosher salt and black pepper: If using fine salt, you should reduce the amount you use by half, or the dish could end up too salty.
    • Dried thyme: Make sure it's fresh! A stale spice can easily ruin a dish.
    • Shredded sharp cheddar: Another cheese that works great in this casserole is Gruyere.

    Variations

    • Add more veggies, such as a handful of cooked and drained spinach, a handful of sauteed mushrooms, or ¼ cup of green onions.
    • Add cooked shredded grilled chicken breast and turn this casserole into a complete meal.
    • Iike to add bacon bits to the mixture.
    • You can use different cheeses. Provolone works well, and so does Gouda.
    • Use softened cream cheese instead of sour cream.
    • You can use dried oregano instead of thyme. Both work equally well.

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

    Instructions

    Making this spaghetti squash casserole is truly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    • Your first step is to cook the squash. I cook it in the microwave. You can also bake it in the oven. (Photo 1).
    • Now, scoop out the pulp and seeds, and rake a fork back and forth to remove strands of the flesh into a bowl. (Photo 2).
    • Whisk together an egg, sour cream, and a few spices. Add the squash strands and some shredded cheese and mix until uniform. (Photo 3).
    • Transfer the mixture to a greased baking dish and bake it until browned, about 40 minutes at 400°F. (Photo 4).
    • Let the casserole rest, then cut it into four squares, and serve. (Photos 5-6).
    A six-photo collage showing the steps for making a spaghetti squash casserole.

    Recipe FAQs

    Should I add flour to this casserole?

    There's no need to add flour. The egg acts as a binder and the sour cream adds substance and creaminess. The casserole's texture is excellent without any added starch.

    Can I freeze this casserole?

    Yes. Allow it to cool completely, then wrap it in a layer of plastic wrap and then a layer of foil. It can be frozen for up to three months.

    Should I cook the spaghetti squash before adding it to the casserole?

    Yes. You can either bake it in the oven or microwave it. I prefer microwaving because it's easier and faster.

    Serving Suggestions

    This tasty casserole makes a wonderful side dish but is also substantial and filling enough to serve as a meatless main dish.

    I do usually serve it as 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
    • Baked chicken thighs
    • Keto tuna casserole
    • Buffalo chicken
    • Jerk chicken
    • Baked chicken drumsticks
    • Keto ground beef casserole

    Storing Leftovers

    You can keep the leftovers in the fridge, in a sealed container, for up to 4 days. Reheat them gently, in the microwave at 50% power.

    A slice of spaghetti squash casserole served on a plate with a fork.

    More Casserole Recipes

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      Cheesy Zucchini Casserole
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    • Cauliflower casserole served in a white baking dish.
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    • Keto green bean casserole topped with cheese is served in a baking dish.
      Green Bean Casserole

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Spaghetti squash casserole served on a white plate.
    4.98 from 370 votes
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    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 minutes mins
    Cook Time40 minutes mins
    Rest time10 minutes mins
    Total Time1 hour hr 5 minutes mins
    Course: Side Dish
    Cuisine: American
    Servings: 4 servings
    Calories: 226kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    Ingredients

    • Olive oil cooking spray
    • 1 3 lb. raw spaghetti squash or 2 ½ cups (450 grams) cooked spaghetti squash
    • 1 large egg
    • ½ cup sour cream
    • 1 teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon black pepper
    • ½ teaspoon dried thyme
    • 1 tablespoon fresh garlic minced
    • 1 cup cheddar cheese sharp, shredded

    Instructions

    • Preheat oven to 400°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 it for 6 minutes; turn to the other side and microwave for 6 more minutes, until soft to the touch. Let it stand for 5 minutes to finish cooking.
      Using a sharp knife, cut the spaghetti squash in half lengthwise. Allow it to cool for 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 the casserole to cool for 10 minutes, then scoop it onto plates. Or if you're patient, carefully cut it into squares and serve.

    Video

    Notes

    Variations on this recipe:
    • Add more veggies, such as a handful of cooked and drained spinach, a handful of sauteed mushrooms, or ¼ cup of green onions.
    • Add cooked shredded chicken.
    • Add bacon bits.
    • You can use different cheeses. Provolone works well.
    • Use softened cream cheese instead of sour cream.
    • You can use dried oregano instead of thyme.
    You can keep the leftovers in the fridge, in a sealed container, for up to 4 days. Reheat them gently, in the microwave at 50% power.

    Add Your Own Notes

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    Nutrition per Serving

    Serving: 0.25recipe | Calories: 226kcal | Carbohydrates: 10g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Sodium: 509mg | Fiber: 2g | Sugar: 3g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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      Recipe Rating




    1. Jean

      August 31, 2023 at 8:27 pm

      5 stars
      I didn't have fresh garlic so I used a teaspoon of garlic powder. My family loved this casserole! Thank you.

      Reply
      • Vered DeLeeuw

        August 31, 2023 at 9:01 pm

        You're very welcome, Jean!

        Reply
    2. Kaylee

      August 31, 2023 at 2:12 pm

      5 stars
      So cheesy and delicious! Loved this casserole!

      Reply
      • Vered DeLeeuw

        August 31, 2023 at 3:10 pm

        Glad you liked it, Kaylee!

        Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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