Ingredients

  • Olive oil cooking spray
  • 1 (3 pounds) raw spaghetti squash – or 2 ½ cups (450 grams) cooked spaghetti squash
  • 1 large egg
  • ½ cup sour cream
  • 1 teaspoon Diamond Crystal kosher salt – or ½ teaspoon of any other salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 1 tablespoon fresh garlic – minced
  • 1 cup cheddar cheese – sharp, shredded

Instructions

  • Preheat the oven to 400°F. Lightly spray a 1.5-quart baking dish with olive oil cooking spray.

Microwave the squash:

  • Pierce the spaghetti squash in a few spots with a sharp knife. Microwave it for 6 minutes; turn to the other side and microwave for 6 more minutes until soft to the touch. Let it stand for 5 minutes to finish cooking.
  • Using a sharp knife, cut the spaghetti squash in half lengthwise. Allow it to cool for 5 minutes until it’s easier to handle. Scoop out the pulp and seeds from the center, then rake a fork back and forth to remove strands of the flesh onto a bowl. Set aside.

Prepare the casserole:

  • In a large bowl, lightly whisk the egg. Add the sour cream, kosher salt, black pepper, dried thyme, and minced garlic. Whisk until smooth.
  • Mix in the cooked spaghetti squash and the shredded cheese.
  • Transfer the mixture to the prepared baking dish. Bake until browned, about 40 minutes (it will smell wonderful!).
  • Allow the casserole to cool for 10 minutes, then scoop it onto plates or carefully cut it into squares and serve.

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