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spaghetti squash casserole

spaghetti squash casserole

this recipe is gluten-free, cheesy, and delicious an all-around crowd-pleaser for any occasion
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course dinner, lunch, Side Dish
Cuisine American
Servings 8

Equipment

  • 1 sheet pan
  • 1 large mixing bowl
  • 1 chef's knife
  • 1 9x13 casserole dish

Ingredients
  

  • 2-3 small/medium spaghetti squash
  • ¼ cup butter or margarine, melted
  • ½ cup cream cheese
  • ½ cup cheddar cheese, shredded sub for any cheese you prefer
  • 4 cloves fresh garlic, minced
  • 2 large eggs
  • 2 tbsp fresh parsley, chopped optional
  • 2 tbsp fresh thyme, leaves optional
  • 1 tbsp olive oil
  • salt and pepper to taste

Instructions
 

  • preheat oven to 400°F
  • cut squash in half, remove seeds, brush with olive oil, and place face down on a foil or parchment-lined baking sheet. bake for 35 minutes.
  • let squash cool. shred into large mixing bowl.
  • add eggs, parsley, thyme, garlic, cream cheese, salt, and pepper. mix until combined.
  • add to greased 9x13 casserole dish. top with shredded cheese and melted butter.
  • bake for 15-20 minutes at 400°F until cheese is melted and slightly crispy.
  • cool 5 minutes. serve.
Keyword dinner, holiday side dish, side dish, spaghetti squash, spaghetti squash casserole