Spaghetti Squash Casserole Recipe
A warm and cozy spaghetti squash casserole is the perfect dish when you’re craving something comforting but not too heavy. Its light texture and savory flavors make it an ideal option for a weeknight meal or a side dish at family gatherings. This recipe brings together tender strands of spaghetti squash, sharp cheddar cheese, and a creamy blend of sour cream and spices, delivering a delightful experience with each bite. The best part? It’s easy to prepare and is both gluten-free and low-carb, making it a versatile choice for any occasion.
Ingredients Overview
At the heart of this dish is the spaghetti squash, a vegetable known for its stringy flesh that mimics the texture of pasta. When cooked, the squash transforms into tender strands that pair beautifully with the richness of the other ingredients. Sharp cheddar cheese adds a bold flavor, while the sour cream provides a creamy base that ties everything together. Minced garlic infuses the dish with a robust aroma, while dried thyme adds a subtle earthiness. A dash of salt and pepper enhances the flavors, ensuring each bite is balanced and satisfying.
For those looking to switch things up, feel free to use a different type of cheese—gruyère or mozzarella work just as well. If you’re dairy-free, try using a plant-based sour cream or cheese alternative to maintain the creamy texture. This recipe can easily adapt to fit your pantry and dietary preferences.
Step-by-Step Guide to Preparing Spaghetti Squash Casserole
Start by prepping your spaghetti squash. To make this easier, pierce the squash in several places with a sharp knife. This allows steam to escape while it cooks, preventing any potential mess in the microwave. Microwave it for 6 minutes on one side, then turn it over and microwave for another 6 minutes. The squash should feel tender to the touch. If you’re someone who prefers using the oven, simply roast the squash for about 40 minutes at 375°F until it softens. Both methods will yield equally delicious results.
Once the squash is cool enough to handle, cut it lengthwise and remove the seeds and pulp. Then, using a fork, rake out the strands of the squash into a bowl. You’ll be left with tender, pasta-like pieces ready to absorb all the flavors of the casserole.
In a large mixing bowl, whisk the egg until smooth, then fold in the sour cream, seasonings, and minced garlic. The squash is added next, followed by the shredded cheddar. Mix everything thoroughly, making sure the strands of squash are evenly coated. Once combined, transfer this mixture into a greased baking dish. Bake at 400°F for about 40 minutes, or until the top turns golden brown and fragrant.
Recipe Tips
Piercing the squash:
Make sure to pierce the squash in several places to let steam escape during cooking. This ensures even cooking and prevents it from becoming mushy.
Balancing flavors:
Feel free to add more garlic or thyme depending on your flavor preference. A pinch of red pepper flakes can add a nice kick if you like a bit of heat.
Golden top:
To achieve a perfectly browned top, consider broiling the casserole for the last 2-3 minutes of baking. Keep an eye on it to prevent burning.
What to Serve With This Recipe
This spaghetti squash casserole is versatile enough to be served as either a side or main dish. Pair it with a fresh green salad tossed in a light vinaigrette for a well-rounded, healthy meal. Roasted vegetables like carrots or Brussels sprouts also make an excellent accompaniment, adding extra texture and flavor.
For those seeking heartier pairings, a simple garlic bread or dinner roll can complement the casserole beautifully. Beverage-wise, a crisp white wine such as Sauvignon Blanc or a light, citrus-infused sparkling water will enhance the flavors without overwhelming the dish.
Frequently Asked Questions
Can I prepare this recipe in advance?
Yes! You can prepare the casserole a day ahead. Simply assemble everything and refrigerate it before baking. When you’re ready to serve, bake it straight from the fridge, adding a few extra minutes to the baking time.
How do I store leftovers, and how long will they last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, either microwave it or warm it in the oven at 350°F until heated through.
Can I make this recipe dairy-free or egg-free?
Absolutely. Use dairy-free cheese and sour cream alternatives. For an egg-free option, you can replace the egg with a flax egg or another vegan egg substitute to help bind the ingredients.
What are the best ways to reheat this casserole?
The casserole reheats well in the microwave, but for the best texture, reheat it in the oven. Cover the dish with foil to retain moisture, and heat at 350°F for about 10-15 minutes.
Variations and Add-Ins
For a twist on the classic version, you can easily customize this casserole to suit your tastes. Add cooked bacon for a savory, smoky touch, or mix in sautéed spinach or mushrooms for extra nutrients. If you prefer a bit of spice, a few diced jalapeños or a sprinkle of cayenne pepper will turn up the heat.
To make the dish richer, consider using a blend of cheeses—parmesan or gruyère will add depth and complexity. You can even top the casserole with breadcrumbs for a satisfying crunch, or drizzle a bit of truffle oil before serving to elevate the dish’s flavor profile.
Serving and Presentation Suggestions
When serving this casserole, you can either scoop it directly onto plates or cut it into neat squares for a more structured presentation. If you’re entertaining guests, consider garnishing each portion with a sprinkle of freshly chopped parsley or a handful of additional shredded cheddar. For a final touch, drizzle a bit of olive oil or a light dusting of paprika to add a pop of color.
This spaghetti squash casserole is a delightful centerpiece for any meal, and with these finishing touches, you can ensure it looks as good as it tastes.
Ingredients
1 cup sharp cheddar cheese, shredded
½ teaspoon dried thyme
1 tablespoon fresh garlic, minced
½ cup sour cream
1 large egg
¼ teaspoon black pepper
1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon of regular salt)
Olive oil cooking spray
1 (3-pound) raw spaghetti squash or 2 ½ cups (450 grams) cooked spaghetti squash
Instructions
Preheat your oven to 400°F and lightly coat a 1.5-quart baking dish with olive oil cooking spray.
Microwave the spaghetti squash:
Using a sharp knife, carefully pierce the squash in several places. Microwave for 6 minutes, then flip and cook for an additional 6 minutes until it becomes tender. Let the squash sit for about 5 minutes to ensure it finishes cooking.
Once it’s cool enough to handle, cut the squash in half lengthwise with a sharp knife. Scoop out the seeds and pulp from the center. Use a fork to gently pull apart the flesh into long strands, placing them in a bowl. Set aside.
Prepare the casserole:
In a large mixing bowl, whisk the egg lightly. Add the sour cream, salt, pepper, thyme, and minced garlic. Stir until the mixture is smooth and well-blended.
Fold in the cooked spaghetti squash and shredded cheddar cheese until evenly mixed.
Pour the combined ingredients into the prepared baking dish. Place in the oven and bake for about 40 minutes, or until the top turns golden brown and fills the kitchen with a delightful aroma.
Once done, allow the casserole to rest for about 10 minutes before serving. Scoop portions onto plates or slice into squares to serve.
Spaghetti Squash Casserole Recipe
Ingredients
- 1 cup sharp cheddar cheese shredded
- ½ teaspoon dried thyme
- 1 tablespoon fresh garlic minced
- ½ cup sour cream
- 1 large egg
- ¼ teaspoon black pepper
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of regular salt
- Olive oil cooking spray
- 1 3-pound raw spaghetti squash or 2 ½ cups (450 grams) cooked spaghetti squash
Instructions
- Preheat your oven to 400°F and lightly coat a 1.5-quart baking dish with olive oil cooking spray.
- Microwave the spaghetti squash:
- Using a sharp knife, carefully pierce the squash in several places. Microwave for 6 minutes, then flip and cook for an additional 6 minutes until it becomes tender. Let the squash sit for about 5 minutes to ensure it finishes cooking.
- Once it’s cool enough to handle, cut the squash in half lengthwise with a sharp knife. Scoop out the seeds and pulp from the center. Use a fork to gently pull apart the flesh into long strands, placing them in a bowl. Set aside.
- Prepare the casserole:
- In a large mixing bowl, whisk the egg lightly. Add the sour cream, salt, pepper, thyme, and minced garlic. Stir until the mixture is smooth and well-blended.
- Fold in the cooked spaghetti squash and shredded cheddar cheese until evenly mixed.
- Pour the combined ingredients into the prepared baking dish. Place in the oven and bake for about 40 minutes, or until the top turns golden brown and fills the kitchen with a delightful aroma.
- Once done, allow the casserole to rest for about 10 minutes before serving. Scoop portions onto plates or slice into squares to serve.
Notes
- Additional veggies like ½ cup of sautéed spinach, ½ cup of mushrooms, ¼ cup of onions, or ¼ cup of green onions can be added for more flavor.
- Turn this into a complete meal by adding 1 cup of shredded grilled chicken and ¼ cup more sour cream.
- The egg helps the casserole hold its shape for easy cutting; without the egg, increase sour cream to ¾ cup and scoop with a spoon.
- Leftovers can be refrigerated in a sealed container for up to 4 days or frozen for 3 months. Reheat in the microwave at 50% power.
- Double the recipe and bake in a 3.5-quart or 9×13-inch dish for a larger crowd.