Gourmet Spaghetti Squash Casserole

J Law


Originally from a family member, I added ingredients and tweaked this to my liking. It's a great substitute for gourmet or cheesy potatoes, for those trying to eat lower carb. The chiles are optional, but are very mild. Most people who have an aversion to spicy food (like me) will find they enhance the flavor without being too spicy.

My kids eat this readily, and most people, including kids (who aren't told differently), think they are eating cheesy potatoes made with hash browns.

I haven't tried it yet, but I think this would make a great main dish with shredded chicken or beef added.

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spaghetti squash
1/2 c
butter, melted
8 oz
(2 cups) sharp cheddar cheese, shredded
1 c
sour cream
1/4 c
heavy cream
large onion, diced fine, drained
2 can(s)
(4 oz each) mild green chiles, diced, drained (optional)
1 tsp
1/2 tsp

Directions Step-By-Step

To prepare the squash: Cut the squash in half lengthwise. Scrape the center loose stuff & seeds out with a spoon and discard. Cover cookie sheet (with sides) with foil and spray with oil. Place squash cut side down on foil, and add 1 Tbsp of water to cookie sheet. Bake at 375° for 45 mins. Let cool enough to handle, then scrape the flesh out with a fork or spoon. Drain "spaghetti" in colander.
Mix the other ingredients in with the squash, put in a greased 9x13 (a bit smaller would work also) pan and bake, uncovered, at 350° for 1 hour. (Sprinkle a little cheese on top before baking, if desired.)

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: For Kids