Spaghetti Squash Casserole Recipe

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Spaghetti Squash Casserole

Anne Chance


Some version of this was in a Cooking Light magazine in the 90s. This is my adaptation.

★★★★★ 4 votes
30 Min
1 Hr


6 clove
6 c
swiss chard, tough stems removed
1 large
spaghetti squash
1/2 c
fontina cheese, shredded
1/2 c
swiss cheese, shredded
1 can(s)
evaporated milk


1Preheat oven to 350 degrees.
2Grease or spray with vegetable oil a 9x12x3 casserole dish.
3Pierce spaghetti squash in several places with a knife or fork.
4Place whole squash in the microwave for 8 minutes.
5Flip squash, microwave for 8 more minutes.
6Repeat process until squash is soft. (usually takes 3 - 4 flips).
7Discard seeds, scrape squash from the shell with a fork.
8In a large pot sweat 6 cloves of garlic in 2 T of olive oil (use less garlic if you wish, in our family, there is no such thing as too much garlic.
9Add Swiss Chard and wilt substantially.
10Add spaghetti squash and mix well.
11Add cheeses and evaporated milk and combine.
12Spoon into a 9x12x3 greased casserole.
13Bake for one hour at 350 degrees.
14Cover and allow to set for 15-30 minutes before serving.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Dietary Needs: Vegetarian