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How to Make Cheesy Spaghetti Squash Casserole - A Step-by-Step Guide

Are you looking for a delicious and healthy alternative to traditional pasta dishes? Look no further than this Cheesy Spaghetti Squash Casserole recipe! It's a wonderful way to enjoy the flavors of spaghetti squash in a convenient casserole form.

This recipe combines the natural sweetness and firm texture of spaghetti squash with a savory blend of cheeses and other tasty ingredients. The result is a satisfying and comforting dish that's perfect for a cozy family dinner or a special oc...

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Ingredients

  • 1 (3 pound) spaghetti squash, halved and seeded
  • 2 tablespoons olive oil, divided, or as needed
  • ¼ teaspoon garlic pepper seasoning
  • 1 (16 ounce) package sliced fresh mushrooms
  • 1 large onion, diced
  • 1 medium jalapeno pepper, seeded and diced
  • 1 bulb garlic, cloves peeled and minced
  • 1 pound ground pork sausage
  • 1 ½ teaspoons fennel seeds
  • salt and ground black pepper to taste
  • 2 tablespoons chicken soup base (such as Better than Bouillon)
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons ground thyme
  • 1 ½ teaspoons dried basil
  • 1 ½ cups grated Parmesan cheese
  • 1 ½ cups shredded Cheddar cheese
  • 1 ½ cups shredded mozzarella cheese
  • nonstick cooking spray
  • 1 ½ cups whipping cream

Information

  • Prep Time: 35 mins
  • Cook Time: 1 hr 15 mins
  • Total Time: 1 hr 50 mins
  • Servings: 10
  • Yield: 1 9x13-inch casserole

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Brush the squash flesh with 1 tablespoon olive oil and sprinkle 1/8 teaspoon garlic-pepper over top; rub the edges and insides to make sure it's distributed evenly. Place on a baking sheet.
  • Bake in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in a large cast iron pan over low heat. Add mushrooms, onion, and jalapeno and cook, stirring occasionally, for 30 minutes. Add garlic and cook for about 10 more minutes. Move everything to the outside edges of the pan; add sausage, fennel seeds, salt, and pepper to the center. Cook and stir until pork is browned, crumbly, and no longer pink, about 10 minutes.
  • Remove squash from the oven and set aside to cool a bit. Leave the oven on.
  • Mix chicken base, oregano, thyme, and basil together in a large bowl. Add Parmesan cheese and mix thoroughly. Add Cheddar and mozzarella and mix until well combined; it may be a little clumpy, but as long as it's only small clumps, that's okay.
  • Shred squash flesh onto a sheet pan; use an oven mitt to hold it if it's still too hot. Toss with remaining garlic-pepper and season with salt and pepper if you want to. (Just remember the chicken base has a fair amount of salt in it already.)
  • Spray an 11x13-inch baking dish with nonstick spray. Spread 1/2 of the shredded squash evenly over the bottom of the dish and top with 1/2 of the pork-vegetable mixture. Repeat for a second layer. Pour cream over the entire dish.
  • Bake, uncovered, in the preheated oven for 30 minutes.

    • Nutrition

    517 cal.

    • Total Fat: 39g
    • Saturated Fat: 20g
    • Cholesterol: 115mg
    • Sodium: 1297mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 25g
    • Vitamin C: 49mg
    • Calcium: 505mg
    • Iron: 2mg
    • Potassium: 684mg

    Categories

    Main recipes
    Pasta recipes
    Casserole recipes
    Vegetarian recipes
    Comfort food recipes