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
- 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.
- 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.
- In a large bowl, whisk the egg, sour cream, minced garlic, dried thyme, salt, and pepper until smooth.
- Add the spaghetti squash strands and shredded cheddar cheese to the bowl. Mix well until combined.
- 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