spaghetti squash casserole
This low-carb spaghetti squash casserole is creamy, cheesy, and full of comforting flavors. Made with roasted spaghetti squash, a rich sauce, mushrooms, and topped with golden parmesan cheese, it's a healthy twist on a classic comfort dish.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 medium spaghetti squash
- 0.5 cup cream cheese softened
- 1 cup shredded mozzarella cheese
- 0.25 cup grated parmesan cheese
- 8 oz sliced mushrooms cremini or button
- 0.5 cup chopped yellow onion
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 0.5 tsp dried oregano
- 0.25 tsp salt to taste
- 0.125 tsp black pepper to taste
- 1 tbsp butter for topping
Instructions
Preparation Steps
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and ribs with a spoon.
- Brush the cut sides with 1 tablespoon of olive oil and place on the baking sheet, cut side down. Roast for 40 minutes or until the flesh is tender and easily pulls away with a fork.
- Using a fork, scrape the flesh of the squash to form spaghetti-like strands. Set aside in a large bowl.
- Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add mushrooms, onion, and garlic. Sauté for 6-8 minutes until mushrooms are tender and liquid has cooked off.
- To the spaghetti squash strands, add cream cheese, sautéed vegetables, thyme, oregano, salt, pepper, mozzarella, and half of the parmesan. Mix until well combined.
- Transfer the mixture into a greased 9x9 inch casserole dish. Top with remaining parmesan and dot with butter.
- Bake for 15 minutes, then broil for 2-3 minutes until the top is golden brown.
- Let cool for 5 minutes before serving.
Notes
For a dairy-free version, substitute with vegan cream cheese and mozzarella. Can be made ahead and refrigerated before baking—add 10-15 minutes to bake time if cold.