Spaghetti Squash Casserole
Creamy and satisfying, this Spaghetti Squash Casserole serves as an ideal keto-friendly side, delivering rich, cheesy flavor in every bite. It's a warm and hearty addition to any dinner table.
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Ingredients
- 2 tablespoons butter
- 1 ounce 28.35 g freshly grated Parmesan, divided
- 4 ounces 113.4 g mozzarella, grated
- 1/4 teaspoon red pepper flakes
- 1 medium spaghetti squash approximately 3 pounds
- 4 ounces 113.4 g white cheddar, grated
- 2 large eggs
- 3/4 teaspoon salt
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 4 garlic cloves minced
- 1/2 cup 115 g sour cream
Instructions
- Preheat oven to 375ºF and line a baking sheet with parchment paper.
- Slice the spaghetti squash in half crosswise, remove the seeds, and lay the halves cut-side down on the prepared sheet. Roast for 45 to 60 minutes, or until the flesh yields slightly when squeezed.
- Allow the squash to cool briefly, then scoop the flesh into a large bowl and stir in the butter until melted.
- Lower the oven temperature to 350ºF and lightly grease a 2-quart casserole dish.
- Incorporate the sour cream, minced garlic, Italian seasoning, salt, pepper, and red pepper flakes into the squash mixture. Stir until evenly blended.
- Mix in the eggs, shredded cheddar, and half the Parmesan until fully incorporated.
- Transfer the mixture into the prepared casserole dish and sprinkle the surface with mozzarella and the remaining Parmesan.
- Bake for 30 to 35 minutes, or until the top is bubbling and golden brown.
- Let rest for several minutes before serving. Garnish with extra basil if desired.
Notes
To store, refrigerate for up to 5 days or freeze for up to 2 months. Wrap securely to prevent freezer burn, and bring to room temperature before reheating in the oven.