Spaghetti Squash Recipe

Introduction

Spaghetti squash is a versatile and healthy alternative to traditional pasta. This creamy, cheesy casserole combines tender spaghetti squash strands with rich sour cream and cheddar, baked to golden perfection with a crunchy topping.

Ingredients

• 3-4 cups Spaghetti Squash (cooked and cooled)
• 3/4 cup Sour Cream
• 2 cups Shredded Cheddar Cheese
• 1/4 cup Bread Crumbs (or pork rind crumbs)
• 1/2 tsp Sea Salt
• 1/2 tsp Garlic Powder
• 1/4 tsp Ground Black Pepper

Instructions

1. Step 1: Preheat the oven to 350 degrees and grease an 8×8 casserole dish.
2. Step 2: In a large bowl, combine the cooked, cooled, and drained spaghetti squash with sour cream, shredded cheese, sea salt, garlic powder, and black pepper.
3. Step 3: Gently mix all ingredients together until fully combined.
4. Step 4: Pour the mixture into the prepared casserole dish and spread it out evenly.
5. Step 5: Sprinkle the top with bread crumbs or pork rind crumbs.
6. Step 6: Bake for 30-35 minutes until the casserole is heated through and a crust forms on top.
7. Step 7: For a deeper golden crust, broil for a few minutes, watching carefully to prevent burning.
8. Step 8: Remove from the oven and serve hot.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or a handful of cooked bacon bits to the mixture.
• Swap cheddar for a sharper cheese like Gruyère or Parmesan for a different taste.
• Use gluten-free bread crumbs if needed to keep this dish gluten-free.
• To cook spaghetti squash, roast it halved at 400°F for 40 minutes or microwave until tender, then scrape out the strands.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through or microwave for 1-2 minutes. The crust may soften after reheating but the flavors remain delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I cook spaghetti squash?

You can roast the squash by cutting it in half, scooping out seeds, and baking cut-side down at 400°F for about 40 minutes until tender. Alternatively, you can microwave it covered for 10-12 minutes. Once cooked, scrape out the flesh with a fork to create the “spaghetti” strands.

Can I make this recipe dairy-free?

Yes, you can substitute sour cream with a dairy-free yogurt or cream alternative, and use a dairy-free shredded cheese. Keep in mind the texture and flavor will vary slightly.

Spaghetti Squash Recipe

Print Recipe

★★★★★

4.9 from 104 reviews

This creamy and cheesy baked spaghetti squash casserole is a comforting low-carb alternative to traditional mac and cheese. Tender cooked spaghetti squash strands are combined with sour cream, sharp cheddar cheese, and seasoned with garlic powder, sea salt, and black pepper. Topped with a crispy breadcrumb crust and baked until golden, this dish offers a delicious, lighter twist perfect for a hearty side or main.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Main Ingredients

• 3–4 cups Spaghetti Squash (cooked and cooled)
• 3/4 cup Sour Cream
• 2 cups Shredded Cheddar Cheese
• 1/4 cup Bread Crumbs (or pork rind crumbs)
• 1/2 tsp Sea Salt
• 1/2 tsp Garlic Powder
• 1/4 tsp Ground Black Pepper

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8×8-inch casserole dish to prevent sticking.
2. Combine Ingredients: In a large bowl, add the cooked, cooled, and drained spaghetti squash along with sour cream, shredded cheddar cheese, sea salt, garlic powder, and ground black pepper.
3. Mix Thoroughly: Gently mix all ingredients together until they are fully combined, ensuring even distribution of flavors and cheese.
4. Transfer to Casserole Dish: Pour the mixture into the prepared casserole dish and spread it out evenly for uniform baking.
5. Add Topping: Sprinkle the bread crumbs or pork rind crumbs evenly over the top to create a crispy crust upon baking.
6. Bake: Bake the casserole in the preheated oven for 30-35 minutes, or until the dish is baked through and the top has formed a golden crust.
7. Broil (Optional): To achieve a more browned and crispy crust, broil the casserole for an additional few minutes, watching carefully to prevent burning.
8. Serve: Remove from the oven and serve hot for a rich, comforting meal or side dish.

Notes

• For a lower carb option, use pork rind crumbs instead of bread crumbs.
• Make sure the spaghetti squash is well drained to avoid excess moisture in the casserole.
• You can substitute cheddar cheese with any preferred cheese like mozzarella or Monterey Jack.
• Use fresh garlic powder for best flavor, but garlic salt can be used by reducing the added sea salt.
• This dish reheats well and can be stored in the refrigerator for up to 3 days.

Keywords: spaghetti squash, baked casserole, low carb, cheesy, comfort food, gluten free alternative, low carb mac and cheese