Spaghetti Squash Au Gratin Casserole
Spaghetti squash au gratin is a creamy, cheesy side dish with sharp cheddar cheese, sour cream, and onions. Bake it as a casserole or in individual muffin cups.
Servings 6 servings
Calories 166kcal
Ingredients
- 4 cups spaghetti squash strands, cooked 1 medium spaghetti squash
- 1 teaspoon olive oil
- 1 cup onion 1 small onion; diced
- ½ cup sour cream or Greek yogurt
- 1 cup sharp cheddar cheese shredded; divided
- 2 eggs
- ½ teaspoon garlic powder
- ¼ teaspoon salt or to taste
Instructions
- Preheat oven to 350°F.
- Measure out 4 cups of spaghetti squash strands after draining off any excess liquid, and set aside.
- Heat olive oil in a small skillet over medium heat. Add diced onion and saute for about 5 minutes or until tender.
- Add cooked onion, spaghetti squash strands, sour cream, ½ cup of cheddar cheese, eggs, garlic powder, and salt to a large bowl and mix to combine.
- Spread the mixture into an 8 x 10-inch casserole dish sprayed with nonstick cooking spray. For individual servings, divide the mixture among 18 greased muffin cups.
- Sprinkle remaining cheddar cheese over the top of the spaghetti squash mixture.
- Bake for about 25 minutes or until firm.
- Turn the oven to broil and cook for 2-3 minutes more, or until the cheese is golden and bubbly.
- Allow spaghetti squash au gratin to cool for 10 minutes before serving.
Video
Notes
To cook spaghetti squash whole: Pierce the squash several times with a sharp knife and place it on a baking sheet.
Roast at 425°F for about 30 minutes, then check for doneness. Continue cooking and checking every 15 minutes until a knife easily pierces the skin and flesh.
Roll it over halfway through cooking for more even cooking. Continue to cook and check at 15-minute intervals until done. Avoid overcooking it since the strands will cook again in the casserole.
Let cool for about 10 minutes, then cut in half, remove the seeds, and scrape the flesh into strands with a fork.
Measuring cooked spaghetti squash strands: Spaghetti squash naturally holds moisture. Let the cooked strands sit briefly in a colander or drain off visible liquid before measuring the four cups. You don't need to wring the squash dry because the eggs help the casserole set.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Make ahead: Cook the spaghetti squash up to 5 days ahead, assemble the casserole a day ahead and bake when ready, or bake the entire casserole and reheat the next day.
Nutrition
Calories: 166kcal | Carbohydrates: 7g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 162mg | Potassium: 156mg | Fiber: 1g | Sugar: 3g | Calcium: 182mg | Iron: 1mg
