Cheesy Spaghetti Squash Casserole

Leftovers are very good too, and you can quickly reheat them in the microwave. I love spaghetti squash. The first time I microwaved it, then raked a fork back and forth and saw the beautiful pasta-like strands, I was hooked. It’s delicious, affordable, and fun to eat! This spaghetti squash casserole is one of my favorite recipes to make with this tasty root vegetable. It’s cheesy, delicious, and so easy to make! I started out making it whenever I had leftover cooked spaghetti squash. But it is so good, so tasty and filling, that now I make it whenever I get the chance.

Ingredients

You’ll only need a few simple ingredients to make this tasty casserole. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Spaghetti squash: I use a fairly large 3-lb. squash in this recipe. Egg: I use large eggs in most of my recipes, this one included. Sour cream: I tried once to use Greek yogurt instead and was underwhelmed. I think sour cream is better. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work. Garlic powder (1 teaspoon) works too. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty. Dried thyme: Make sure it’s fresh! A stale spice can easily ruin a dish. Shredded sharp cheddar: Another cheese that works great in this casserole is Gruyere.

Instructions

Making this spaghetti squash casserole is truly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps: Your first step is to cook the squash. I cook it in the microwave. You can also bake it in the oven. Now, scoop out the pulp and seeds, and rake a fork back and forth to remove strands of the flesh into a bowl. Whisk together an egg, sour cream, and a few spices. Add the squash strands and some shredded cheese and mix until uniform. Transfer the mixture to a greased baking dish and bake it until browned, about 40 minutes at 400°F.

Frequently asked questions

Variations and substitutions

I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:

Add more veggies, such as a handful of cooked and drained spinach, a handful of sauteed mushrooms, or ¼ cup of green onions.Add cooked shredded chicken.Add bacon bits.You can use different cheeses. Provolone works well.Use softened cream cheese instead of sour cream.You can use dried oregano instead of thyme.

Like all casserole recipes, this one is flexible and forgiving. So go ahead and experiment with your own additions.

Serving suggestions

This tasty casserole makes a wonderful side dish, but is also substantial and filling enough to serve as a meatless main dish. I do usually serve it as a side dish. And since I bake it in a 400°F oven, I like to serve it with a main dish that I can cook in the same oven, such as pork meatballs or baked chicken thighs.