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
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Preheat the oven to 400°F. Lightly spray a 1.5-quart baking dish with olive oil cooking spray.
Microwave the squash:
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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.
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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:
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In a large bowl, lightly whisk the egg. Add the sour cream, kosher salt, black pepper, dried thyme, and minced garlic. Whisk until smooth.
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Mix in the cooked spaghetti squash and the shredded cheese.
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Transfer the mixture to the prepared baking dish. Bake until browned, about 40 minutes (it will smell wonderful!).
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Allow the casserole to cool for 10 minutes, then scoop it onto plates or carefully cut it into squares and serve.