Cheesy Spaghetti Squash Casserole Recipe

Cheesy Spaghetti Squash Casserole Recipe

How To Make Cheesy Spaghetti Squash Casserole

Cook a rich vegetarian dish with this spaghetti squash casserole spiced with red chili and sage. It’s topped with Parmesan and baked until golden.

Preparation: 1 hour
Cooking: 45 minutes
Total: 1 hour 45 minutes



  • 1tbspolive oil,plus more for the baking dish
  • 3lbsspaghetti squash
  • 2tspsalt
  • ½tspground black pepper
  • 1onion,finely chopped
  • 1clovegarlic,minced
  • ½cupjarred roasted red peppers,thinly sliced
  • 2tbspchopped fresh sage leaves
  • 3eggs
  • 1cupwhole milk
  • 3tbspflour
  • cupsgrated Jarlsberg,or baby Swiss cheese, (5 oz)
  • ½cupfinely grated parmesan,(2 oz)


  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment. Brush or spray a shallow 2-quart baking dish with oil.

  2. Cut the squash in half lengthwise and scrape out the seeds. Sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper. Place on the baking sheet with the cut sides down.

  3. Bake for 30 to 40 minutes, or until the squash is tender when pierced with the tip of a paring knife. Remove from the oven and turn the squash so the cut sides are facing up.

  4. Return the squash to the oven and bake for another 5 minutes to dry out any excess liquid. (The squash won’t necessarily look dry.) Remove and let cool.

  5. In a large skillet set over medium heat, add 1 tablespoon of oil. Once the oil begins to shimmer, add the onions, ¼ teaspoon salt, and ¼ teaspoon pepper.

  6. Cook, stirring occasionally, for 5 minutes or until softened. Stir in the garlic, red pepper slices, and sage. Cook and stir for another 1 minute. Transfer to a large bowl.

  7. In a blender (immersion or countertop), pulse the eggs, milk, flour, ½ teaspoon salt, and ⅛ teaspoon pepper 3 to 4 times, or until the mixture is smooth.

  8. With a fork, flake the squash strands into the bowl on top of the onions. Add 1 teaspoon salt and mix until combined.

  9. Add the egg mixture, grated Jarlsberg cheese, and ¼ cup of the Parmesan to the squash. Stir to combine.

  10. Bake the casserole: Transfer the squash mixture to the baking dish and sprinkle it with the remaining ¼ cup Parmesan. Bake for 40 to 45 minutes.

  11. Let rest for 10 to 15 minutes before serving as a side dish or a vegetarian main.


  • Calories: 266.29kcal
  • Fat: 14.79g
  • Saturated Fat: 7.59g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 4.68g
  • Polyunsaturated Fat: 1.31g
  • Carbohydrates: 20.66g
  • Fiber: 3.85g
  • Sugar: 7.78g
  • Protein: 14.87g
  • Cholesterol: 92.13mg
  • Sodium: 655.70mg
  • Calcium: 427.87mg
  • Potassium: 338.70mg
  • Iron: 1.65mg
  • Vitamin A: 142.07µg
  • Vitamin C: 19.92mg
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