Cheesy Spaghetti Squash Casserole
User Reviews
5
Cheesy Spaghetti Squash Casserole
Description
Cheesy Spaghetti Squash Casserole uses spaghetti squash microwaved until tender and then mixed with an egg, sour cream, shredded sharp cheddar, and seasonings including garlic and thyme. Baking the mixture forms a golden, slightly browned crust while the inside stays creamy with distinguishable squash strands. The casserole’s flavor is mild with a savory garlic and herb note, highlighted by the rich sharpness of cheddar cheese.
This dish can stand alone as a light main or accompany other courses, and its firm texture makes it easy to cut and serve. It can be enhanced with additional cooked vegetables or shredded cooked chicken to make a more complete meal. The recipe yields about 1.5 quarts, suitable for several servings.
Leftovers can be refrigerated for up to four days and reheated gently in the microwave. It also freezes well when wrapped properly, allowing for make-ahead convenience. Using Diamond Crystal kosher salt is advised for seasoning accuracy, and variations in salt brands may require adjustments.
Ingredients
- olive oil spray
- 1 (3 pounds) spaghetti squash or 2 ½ cups cooked spaghetti squash; 450 grams, raw
- 1 egg large
- ½ cup sour cream
- 1 teaspoon kosher salt see notes below, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon thyme dried
- 1 tablespoon garlic minced, fresh
- 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
- Adjust the salt quantity when using kosher salt brands other than Diamond Crystal, as saltiness levels vary.
- For added nutrition and flavor, incorporate sautéed vegetables like spinach, mushrooms, or onions.
- Add cooked shredded grilled chicken and extra sour cream to transform this casserole into a more filling dish.
- The egg ensures the casserole holds together for slicing; omit it and increase sour cream if a spoonable texture is preferred.
- Store leftovers in an airtight container refrigerated up to four days or freeze for up to three months wrapped tightly in plastic and foil.
- Double the recipe for a larger baking dish to serve more people.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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