Spaghetti Squash Casserole

Spaghetti Squash Casserole Recipe

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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

How to Make Spaghetti Squash Casserole


  1. Preheat oven to 350 degrees.
  2. Grease or spray with vegetable oil a 9x12x3 casserole dish.
  3. Pierce spaghetti squash in several places with a knife or fork.
  4. Place whole squash in the microwave for 8 minutes.
  5. Flip squash, microwave for 8 more minutes.
  6. Repeat process until squash is soft. (usually takes 3 - 4 flips).
  7. Discard seeds, scrape squash from the shell with a fork.
  8. In 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.
  9. Add Swiss Chard and wilt substantially.
  10. Add spaghetti squash and mix well.
  11. Add cheeses and evaporated milk and combine.
  12. Spoon into a 9x12x3 greased casserole.
  13. Bake for one hour at 350 degrees.
  14. Cover and allow to set for 15-30 minutes before serving.

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