Spaghetti Squash Casserole

Creamy and comforting, this Spaghetti Squash Casserole makes a perfect keto side dish. Easy and cheesy, with tons of flavor, it turns your dinner into a hearty meal.

• Spaghetti squash  • Butter • Sour cream • Garlic • Italian seasoning • Salt & pepper • Red pepper flakes • White cheddar  • Eggs • Parmesan • Fresh basil • Mozzarella

Cut  spaghetti squash in half and scoop out the seeds. Bake at 375ºF for 45 to 60 minute, or until the squash can be squeezed.

Remove and let cool for a few minutes, then scoop the flesh of the squash into a large bowl.

Add butter, sour cream, garlic, Italian seasoning, salt, pepper, and red pepper flakes, and stir to combine

Then stir in the eggs, cheddar, and half of the Parmesan until well combined.

Spread in the prepared baking pan and top with the mozzarella and the remaining Parmesan.

Bake at 350ºF for 30 to 35 minutes, until bubbly and browned.

Click on the link below for full recipe details.

Scribbled Arrow