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.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment. Brush or spray a shallow 2-quart baking dish with oil.
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.
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.
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.
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.
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.
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.
With a fork, flake the squash strands into the bowl on top of the onions. Add 1 teaspoon salt and mix until combined.
Add the egg mixture, grated Jarlsberg cheese, and ¼ cup of the Parmesan to the squash. Stir to combine.
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.
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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