Welcome!

My mission is to share quick and easy recipes, plus helpful tips, to make healthy living more accessible!



Follow Me on Pinterest

Archives

Disclaimer


Please keep in mind that while I am a certified Health Coach, I am not a registered dietitian or doctor. This blog is not intended as medical or nutritional advice. My posts are based on my own research and personal experience. You should always consult a doctor before making any changes to your diet and exercise routine. You are ultimately responsible for your own health!
Follow Me on TasteSpotting

Cheesy Spaghetti Squash Casserole

I was tempted to call this recipe “Cheesy Hash Brown Casserole,” because it tastes ridiculously similar to the creamy hash brown casserole that my mom usually makes for our holiday brunches.

SONY DSC

Only, this version doesn’t call for frozen hash browns. Instead, it features nutrient-rich spaghetti squash!

Cooked spaghetti squash has a surprisingly similar texture to hash browns, and blends seamlessly into this simple casserole, with a lower starch content. Combined with sauteed onions, probiotic-rich yogurt, and a bit of raw goat cheddar, this creamy dish is classic comfort food–> without leaving you feeling uncomfortable later.

Cheesy Spaghetti Squash Casserole
Serves 4-6

Adapted from this recipe

Ingredients:

1 medium spaghetti squash
1 tablespoon butter
1/2 yellow onion, chopped
1 garlic clove, minced
1 cup plain goat’s milk yogurt, or greek yogurt
3 oz. raw goat cheddar, shredded and divided
1 teaspoon sea salt, or to taste
black pepper, to taste

Directions:

Preheat the oven to 400F and line a baking sheet with a Silpat or parchment paper. Cut the spaghetti squash in half, and remove the seeds. Place the squash halves cut-side-down on the baking sheet, and cook for 35-45 minutes, or until a fork can easily pierce the outer shell. (For full directions, see this post.)

Once you have removed the squash from the oven, melt the butter in a skillet over medium-high heat and saute the chopped onion and garlic until tender and slightly golden, about 5 minutes.

Transfer the cooked onion and garlic to a large mixing bowl, and combine with the yogurt and 2 oz. of shredded goat cheddar, then season with salt and pepper. When the spaghetti squash is cool enough to handle, use a fork to scrape the noodle-like strands into the bowl, and mix well.

mixTransfer the mixture to a 2.5-quart casserole dish, and smooth the top with a spatula. Sprinkle the remaining ounce of goat cheddar over the top, and return to the oven to bake for 30 minutes at 400F.

SONY DSCThe casserole is ready when the top is a light golden brown, which makes for a crunchy crust! Serve immediately.

SONY DSC

4.7 from 10 reviews

Cheesy Spaghetti Squash Casserole
Author: 
Prep time: 
Total time: 
Serves: 4-6
 
Cooked spaghetti squash has a surprisingly similar texture to hash browns, and blends seamlessly into this simple hash-brown-like casserole. Combined with sauteed onions, creamy yogurt, and a bit of raw goat cheddar, this creamy dish is classic comfort food, without leaving you uncomfortable later.
Ingredients
  • 1 medium spaghetti squash
  • 1 tablespoon butter
  • ½ yellow onion, chopped
  • 1 garlic clove, minced
  • 1 cup plain goat’s milk yogurt, or greek yogurt
  • 3 oz. raw goat cheddar, shredded and divided
  • 1 teaspoon sea salt, or to taste
  • black pepper, to taste
Instructions
  1. Preheat the oven to 400F and line a baking sheet with a Silpat or parchment paper. Cut the spaghetti squash in half, and remove the seeds. Place the squash halves cut-side-down on the baking sheet, and cook for 35-45 minutes, or until a fork can easily pierce the outer shell.
  2. Once you have removed the cooked squash from the oven, melt the butter in a skillet over medium-high heat and saute the chopped onion and garlic until tender and slightly golden, about 5 minutes.
  3. Transfer the cooked onion and garlic to a large mixing bowl, and combine with the yogurt and 2 oz. of shredded goat cheddar, and season with salt and pepper. When the spaghetti squash is cool enough to handle, use a fork to scrape the noodle-like strands into the bowl, and mix well.
  4. Transfer the mixture to a 2.5-quart casserole dish, and smooth the top with a spatula. Sprinkle the remaining ounce of goat cheddar over the top, and return to the oven to bake for 30 minutes at 400F.
  5. The casserole is ready when the top is a light golden brown, which makes for a crunchy crust! Serve immediately.

Hope you enjoy it!

Reader Feedback: Are you a fan of hash brown casseroles? It was one of my favorite dishes growing up, so I’m happily enjoying this properly combined version now!

84 comments to Cheesy Spaghetti Squash Casserole

Leave a Reply

  

  

  

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: