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:
- Spaghetti squash
- Sour cream
- Minced garlic
- Kosher salt and black pepper
- Dried thyme
- 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:
- Cook the squash. I cook it in the microwave.
- Scoop out the pulp and seeds, and rake a fork back and forth to remove strands of the flesh into a bowl.
- Whisk together the remaining ingredients except for the cheese.
- Add the squash strands and the cheese and mix until uniform.
- 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 it
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 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?
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.
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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.