Description
Creamy and comforting, this Spaghetti Squash Casserole makes a perfect keto side dish. Easy and cheesy, with tons of flavor, it turns your dinner into a hearty meal.
Ingredients
Scale
- 1 medium spaghetti squash, about 3 pounds
- 2 tbsp butter
- 1/2 cup (115 g) sour cream
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 3/4 teaspoon salt
- 1/2 tsp pepper
- 1/4 tsp red pepper flakes
- 4 ounces (113.4 g) white cheddar, grated
- 2 large eggs
- 1 ounce (28.35 g) freshly grated Parmesan, divided
- 2 tbsp chopped fresh basil
- 4 ounces (113.4 g) mozzarella, grated
Instructions
- Preheat the oven to 375ºF and line a baking sheet with parchment paper.
- Cut the spaghetti squash in half, crosswise, and scoop out the seeds. Place cut-side down on the prepared baking sheet and bake 45 to 60 minutes, or until the squash can be squeezed.
- Remove and let cool for a few minutes, then scoop the flesh of the squash into a large bowl. Add the butter and let melt.
- Reduce the oven temperature to 350ºF. Lightly grease a 2 quart casserole dish.
- Add the sour cream, garlic, Italian seasoning, salt, pepper, and red pepper flakes, and stir to combine. Then stir in the eggs, cheddar, and half of the Parmesan until well combined.
- Spread in the prepared baking pan and top with the mozzarella and the remaining Parmesan. Bake 30 to 35 minutes, until bubbly and browned.
- Let cool a few minutes before serving. Sprinkle with additional chopped basil, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator.
- Reheat in the oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 201 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 13.6 g
- Saturated Fat: 7.5 g
- Unsaturated Fat: 5.7 g
- Trans Fat: 0 g
- Carbohydrates: 6.7 g
- Fiber: 2 g
- Protein: 10.6 g
- Cholesterol: 150 mg