Spaghetti Squash Casserole Recipe
This comforting spaghetti squash casserole brings together the rich creaminess of sharp cheddar with tender strands of squash, creating a flavorful and satisfying dish perfect for any occasion.
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Servings: 6 servings
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 9x13-inch dish for a larger crowd.