Spaghetti squash casserole is a delightful twist on a classic comfort food that brings a healthy spin to the table. The moment you slice into that golden squash and release its tender, spaghetti-like strands, it’s like unveiling a treasure trove of possibilities.
This dish transforms simple ingredients, like roasted spaghetti squash, savory ground meat, and a blend of melty cheese, into a cozy, satisfying meal that’s perfect for any night of the week.
What makes this casserole special is its versatility; you can customize it with your favorite veggies or spices to create a dish that’s uniquely yours. The comforting aroma of garlic and herbs wafts through the kitchen, inviting everyone to dig in.
It’s a hearty dish that feels indulgent without the guilt, making it an ideal choice for busy families or anyone looking to eat healthier.
As the leaves turn and the air gets crisp, there’s nothing better than warming up with a delicious casserole. I’d love to hear your thoughts on this spaghetti squash creation or any variations you’ve tried!
Why I Love This Recipe?
- It’s a nutritious alternative that doesn’t skimp on flavor.
- It keeps well in the fridge, making it great for leftovers.
- You can swap in your favorite proteins and vegetables easily.
- My kids love it, making dinnertime stress-free.
![This image shows a golden-brown spaghetti squash casserole in a baking dish, topped with melted cheese, ready to be served.]](https://cdn.thefreshmancook.com/wp-content/uploads/2024/10/Cheesy-Spaghetti-Squash-Casserole-1-500x500.webp)
Spaghetti Squash Casserole Recipe
Ingredients
- Olive oil cooking spray
- 1 3 pounds Raw spaghetti squash (or 2½ cups cooked spaghetti squash)
- 1 Large egg
- ½ cup Sour cream
- 1 tsp Diamond Crystal kosher salt or ½ teaspoon of any other salt
- ¼ tsp Black pepper
- ½ tsp Dried thyme
- 1 tbsp Fresh garlic minced
- 1 cup sharp Cheddar cheese shredded
Instructions
- Preheat your oven to 400°F (200°C). Lightly spray a 1.5-quart baking dish with olive oil cooking spray.
- Pierce the spaghetti squash in a few spots with a sharp knife. Microwave it for 6 minutes, then turn it to the other side and microwave for an additional 6 minutes until it’s soft to the touch. Let it stand for 5 minutes to finish cooking.
![This image shows a cooled spaghetti squash being cut in half lengthwise, revealing its soft, stringy flesh inside.]](https://cdn.thefreshmancook.com/wp-content/uploads/2024/10/Cutting-the-Cooked-Spaghetti-Squash.webp)
- Carefully cut the spaghetti squash in half lengthwise after it has cooled for 5 minutes. Scoop out the pulp and seeds from the center, then rake a fork back and forth to separate the strands into 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.
- Stir in the cooked spaghetti squash and shredded cheddar cheese until well combined.
- Transfer the mixture to the prepared baking dish and bake until browned, about 40 minutes. The casserole will smell wonderful as it bakes!
- Allow the casserole to cool for 10 minutes. You can then scoop it onto plates or carefully cut it into squares to serve.
![This image shows the baked spaghetti squash casserole cooling on a counter, ready to be scooped onto plates or cut into squares.]](https://cdn.thefreshmancook.com/wp-content/uploads/2024/10/Serving-Cheesy-Spaghetti-Squash-Casserole.webp)
Notes
- Veggie Additions: Feel free to add more veggies! Consider mixing in ½ cup of sautéed spinach (drain it well), ½ cup of sautéed mushrooms, ¼ cup of sautéed onions, or ¼ cup of chopped green onions for extra flavor and nutrition.
- For a Complete Meal: You can also add 1 cup of cooked and shredded grilled chicken breast plus an extra ¼ cup of sour cream to turn this casserole into a complete meal.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 225 kcal |
| Carbohydrates | 11g |
| Protein | 8g |
| Fat | 13g |
| Sodium | 509 mg |
| Fiber | 2g |
