Spaghetti Squash Casserole Recipe

A spoon digging into a dish of 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.

Course Side Dish

Cuisine American

Keyword spaghetti squash casserole

Prep Time 20

Cook Time 1 35

Total Time 1 55

Servings servings

Calories 201kcal

Ingredients

1 medium spaghetti squash about 3 pounds
2 tbsp butter
1/2 cup sour cream
4 cloves garlic minced
1 tsp Italian seasoning
3/4 teaspoon salt
1/2 tsp pepper
1/4 tsp red pepper flakes
4 ounces white cheddar grated
2 large eggs
1 ounce freshly grated Parmesan divided
2 tbsp chopped fresh basil
4 ounces mozzarella grated

US Customary - Metric

Instructions

Preheat the oven to 375ºF and line a baking sheet with parchment paper.
Cut the spaghetti squash in half, crosswise, and scoop out the seeds. Place cut-side down on the prepared baking sheet and bake 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 the butter and let melt.
Reduce the oven temperature to 350ºF. Lightly grease a 2 quart casserole dish.
Add the 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 30 to 35 minutes, until bubbly and browned.
Let cool a few minutes before serving. Sprinkle with additional chopped basil, if desired.

Notes

Storage Instructions:

Store the casserole in the fridge for up 5 days, or the the freezer for up to two months. Make sure to wrap it up tightly to avoid freezer burn. Let it come to room temperature before warming it through in the oven.

Nutrition