Quick Spaghetti Squash Casserole Recipe

I first made this Spaghetti Squash Casserole when I needed a cozy side dish that wouldn’t leave me feeling heavy, and it instantly became a staple.

The combination of tender squash strands and melted sharp cheddar creates a texture that rivals any pasta bake. You get all the cheesy goodness you crave, but with a fresh, veggie-packed twist that fits perfectly into a balanced dinner.

What Makes This Spaghetti Squash Casserole a Keeper

This recipe transforms a humble squash into something that feels indulgent and special enough for a holiday table. It requires minimal prep work since the microwave does most of the heavy lifting before the oven takes over.

The versatility of this dish allows you to serve it as a hearty vegetarian main or a crowd-pleasing side. The leftovers reheat beautifully, meaning you can enjoy that creamy, savory flavor for lunch the next day.

You don’t need any fancy equipment or complicated techniques to get perfectly tender strands every single time. It is one of those foolproof meals that looks impressive but comes together with basic pantry staples.

If this dish hit the spot, you’ll want to try my Quick Marry Me Chicken Recipe next, plus the Cozy Stuffed Potato Pancakes Recipe delivers the same bold flavors.

Everything You Need for Perfect Spaghetti Squash Casserole

Here are the simple ingredients you will need to gather:

• Fresh garlic: Minced cloves provide a savory kick that balances the natural sweetness of the squash.
• Sour cream: This adds essential moisture and tangy richness to bind the casserole together.
• Large egg: One egg acts as a binder so the casserole sets properly and can be sliced.
• Sharp cheddar cheese: I prefer grating my own block of cheese for the smoothest melt and best flavor.
• Dried thyme: A pinch of this herb adds a subtle earthy note that pairs wonderfully with cheddar.
• Spaghetti squash: You will need a medium to large squash weighing about three pounds for the base.
• Kosher salt: Essential for seasoning the squash and the creamy mixture.
• Black pepper: Freshly cracked pepper adds a nice bit of heat to the rich sauce.
• Cooking spray: A light coating helps prevent sticking in your baking dish.

My Method for Perfect Spaghetti Squash Casserole

Let’s get cooking with these easy steps:

1. Start by preheating your oven to 400°F and lightly greasing a 1.5-quart baking dish with cooking spray to prevent sticking. Prepare the squash by piercing it several times with a sharp knife to allow steam to escape, then microwave it for about 6 minutes on one side. Flip the squash over and microwave for another 6 minutes until the skin feels soft to the touch, then let it rest for 5 minutes to finish cooking gently.
2. Once the squash is cool enough to handle safely, use a sharp knife to cut it in half lengthwise. Scoop out the seeds and pulp from the center, then use a fork to rake the flesh back and forth, creating long, noodle-like strands, and transfer them to a bowl.
3. In a large mixing bowl, lightly whisk the egg until the yolk and white are fully combined. Add the sour cream, minced garlic, dried thyme, kosher salt, and black pepper, whisking everything together until you have a smooth, uniform sauce.
4. Add the prepared squash strands and the shredded cheddar cheese into the bowl with your creamy mixture. Toss everything together thoroughly until the squash is evenly coated in the sauce and the cheese is distributed throughout.
5. Transfer the mixture into your prepared baking dish and spread it out into an even layer. Bake the Spaghetti Squash Casserole for about 40 minutes until the top is beautifully browned and bubbling. Allow it to cool for about 10 minutes before slicing or scooping to serve.

My Spaghetti Squash Casserole Secrets

Use a fork to fluff the strands thoroughly before mixing to prevent any clumps of squash. This ensures the creamy sauce coats every single piece for a consistent bite.

If your squash seems very watery after cooking, let it drain in a colander for a few minutes. Removing excess moisture guarantees your Spaghetti Squash Casserole stays rich rather than soupy.

Grating your own cheese from a block makes a huge difference in the final texture. Pre-shredded bags contain anti-caking agents that can stop the cheese from melting smoothly.

Serving Your Spaghetti Squash Casserole

This casserole is substantial enough to stand alone as a light vegetarian dinner, especially when paired with a crisp green salad. The rich cheese and savory egg make it filling without weighing you down.

I also serve this Spaghetti Squash Casserole alongside grilled chicken or roasted pork tenderloin for a complete feast. The creamy texture balances perfectly with smoky, char-grilled meats.

I’d love for you to follow along on Pinterest.

Cheesy Spaghetti Squash Casserole

---

• Author: Amelia Bryan
• Total Time: 53 min
• Yield: 4 servings
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A comforting and low-carb spaghetti squash casserole baked with sharp cheddar, sour cream, and savory herbs until golden brown.

---

Ingredients

• 1 tablespoon fresh garlic, minced
• 1/2 cup sour cream
• 1 large egg
• 1 cup sharp cheddar cheese, shredded
• 1/2 teaspoon dried thyme
• 1 (3-pound) raw spaghetti squash
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Olive oil cooking spray

---

Instructions

1. Preheat your oven to 400°F and grease a 1.5-quart baking dish with olive oil cooking spray. Pierce the spaghetti squash several times with a knife and microwave for 6 minutes. Flip and microwave for another 6 minutes until soft. Let it sit for 5 minutes.
2. Cut the squash in half lengthwise carefully. Scoop out the seeds and discard them. Use a fork to scrape the flesh into strands and place them in a bowl.
3. In a large bowl, whisk the egg, sour cream, minced garlic, dried thyme, salt, and pepper until smooth.
4. Add the spaghetti squash strands and shredded cheddar cheese to the bowl. Mix well until combined.
5. Pour the mixture into the baking dish. Bake for 35-40 minutes until the top is browned and bubbly. Let cool for 10 minutes before serving.

Notes

For a protein boost, you can add cooked shredded chicken or a plant-based meat alternative to the mixture before baking.

• Prep Time: 18 min
• Resting Time: 10 min
• Cook Time: 35 min
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 226
• Sugar: 3 g
• Sodium: 509 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 0 mg

Keywords: spaghetti squash casserole, vegetarian casserole, low carb side dish, cheesy squash recipe, gluten free dinner