Spaghetti Squash Casserole
This delightful spaghetti squash casserole combines the comfort of cheesy goodness with the healthy twist of squash. It's perfect as a hearty side or a satisfying meatless main course.
Equipment
- Microwave
- Oven
- baking dish
- mixing bowl
Ingredients
- 1 spray olive oil cooking spray
- 1 3 pounds raw spaghetti squash or 2 1/2 cups (450 grams) cooked spaghetti squash
- 1 large egg
- 1/2 cup sour cream
- 1 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon fresh garlic minced
- 1 cup cheddar cheese sharp, shredded
Instructions
Prepare the Squash:
- Preheat your oven to 400°F. Lightly coat a 1.5-quart baking dish with the olive oil spray.
- With a sharp knife, make a few holes in the spaghetti squash and microwave it for 6 minutes. Flip it to the other side and microwave for an additional 6 minutes until it feels soft. Let it rest for 5 minutes to finish up cooking.
- Once cooled slightly, halve the squash lengthwise and scoop out the seeds. Use a fork to scrape the flesh into strands, and place them into a large bowl. Set this aside.
Combine for the Casserole:
- In a separate bowl, whisk together the egg, sour cream, kosher salt, pepper, thyme, and minced garlic until smooth.
- Now add the prepared spaghetti squash and the shredded cheddar cheese into the egg mixture. Stir everything until it is well combined.
- Transfer this combined mixture into the prepared baking dish and bake for approximately 40 minutes or until the top is golden and bubbly.
- After removing from the oven, let the casserole rest for 10 minutes. Then, serve by scooping onto plates or cutting into squares.