Spaghetti Squash Casserole
A healthy, meatless dinner that the whole family will love!
This Spaghetti Squash Casserole is healthy, but it does not sacrifice any flavor! Spaghetti squash is a great, low-carb alternative to many kinds of pasta and noodles, and it's delicious, too. This recipe combines this spectacular fall squash with sour cream, cheese, and a special blend of herbs and spices that makes this dish come alive with flavor. Because this dish is completely meat free, it's great to serve for meatless Mondays! Give this recipe a try, and you'll be coming back to it again and again.
From the Chef: When I don't feel like prepping for multi-course meals every day, I'll make a veggie casserole, like this one, at the beginning of the week and just reheat portions to serve on the side over the next few days. That way, I get a homemade meal without having to worry about the nitty gritty.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, The Lighten Up Cookbook: 103 Easy, Slimmed-Down Favorites for Breakfast, Lunch, and Dinner Everyone Will Love.
Serves8
Preparation Time5 min
Cooking Time35 min
Ingredients
- 3 cup spaghetti squash (see note)
- 1/2 cup reduced-fat sour cream
- 1 large egg, lightly beaten
- 4 clove garlic, minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup shredded reduced-fat mozzarella cheese
Instructions:
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Preheat the oven to 400°F. Lightly coat a 9 x 5-inch baking dish with cooking spray.
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In a large bowl, combine the spaghetti squash, sour cream, egg, garlic, oregano, thyme, salt, pepper, and mozzarella cheese and place the mixture in the baking dish.
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Bake for 35 to 40 minutes, or until browned on top and heated through. Cut into slices and serve.
Notes:
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To cook spaghetti squash, slice in half lengthwise, Drizzle with olive oil and place on a baking sheet. Bake at 400°F until tender, approximately 20 minutes.