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5.0 from 75 votes

Cheesy Spaghetti Squash Casserole

This deliciously cheesy spaghetti squash casserole makes a wonderful side dish and is filling enough to serve as a meatless main course.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
1 hr 5 mins
Servings: 4 servings
Calories: 226 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 400°F. Lightly spray a 1.5-quart baking dish with olive oil cooking spray.
Microwave the squash:
  1. 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.
  2. 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:
  1. In a large bowl, lightly whisk the egg. Add the sour cream, kosher salt, black pepper, dried thyme, and minced garlic. Whisk until smooth.
  2. Mix in the cooked spaghetti squash and the shredded cheese.
  3. Transfer the mixture to the prepared baking dish. Bake until browned, about 40 minutes (it will smell wonderful!).
  4. 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

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

% 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.