Spaghetti Squash Casserole
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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.
Course Side Dish
Cuisine American
Keyword casserole, spaghetti squash
Prep Time 15 minutes
Cook Time 40 minutes
Rest time 10 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 226kcal
Author Vered DeLeeuw


  • 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.



Calories: 226kcal | Carbohydrates: 10g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Sodium: 509mg | Fiber: 2g | Sugar: 3g