Cheesy Spaghetti Squash Casserole
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5.0
75 reviews
Excellent
Cheesy Spaghetti Squash Casserole
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This deliciously cheesy spaghetti squash casserole makes a wonderful side dish and is filling enough to serve as a meatless main course.
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Ingredients
- olive oil cooking spray
- 1 (3 pounds) raw spaghetti squash or 2 ½ cups cooked spaghetti squash; 450 grams
- 1 large egg
- ½ cup sour cream
- 1 teaspoon Diamond Crystal kosher salt see notes below
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 tablespoon fresh garlic minced
- 1 cup cheddar cheese sharp, shredded
Instructions
- Preheat the oven to 400°F. Lightly spray a 1.5-quart baking dish with olive oil cooking spray.
Microwave the 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 it's 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.
Prepare the casserole:
- 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 carefully cut it into squares and serve.
Notes
- If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
- You can add more veggies, such as ½ cup of sauteed spinach (drain it well), ½ cup of sauteed mushrooms, ¼ cup of sauteed onions, or ¼ cup of chopped green onions.
- Or add a cup of cooked and shredded grilled chicken breast plus an extra ¼ cup of sour cream and turn this casserole into a complete meal.
- Thanks to the addition of egg, this casserole is sturdy enough to cut into squares. If you'd like to omit the egg, increase the sour cream to ¾ cup and use a large spoon to scoop the casserole onto plates.
- You can keep the leftovers in a sealed container in the fridge for up to 4 days. Reheat them gently in the microwave at 50% power. You can also freeze this casserole. Allow it to cool completely, then wrap it in a plastic wrap layer and then foil. It can be frozen for up to three months.
- You can double this recipe and bake the casserole in a 3.5-quart baking dish, such as the Dutch oven shown in the photos on this page, or a 9 X 13-inch baking dish.
Nutrition Information
Show Details
Serving
0.25recipe
Calories
226kcal
(11%)
Carbohydrates
10g
(3%)
Protein
10g
(20%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Sodium
509mg
(21%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 226kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Sodium | 509mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
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