Cheesy Spaghetti Squash Casserole

Cheesy Spaghetti Squash Casserole image1

This Cheesy Spaghetti Squash Casserole is the perfect dish for a busy weeknight when you desperately want to be healthy but really desperately want to nom on cheese.

Aka every day of my life.

Except minus the whole wanting-to-be-healthy part.

Really just desperately wanting to nom on cheese. Hello my life.

If you’ve never made spaghetti squash, it’s kinda the greatest thing of all time. I like to prepare mine in the microwave because it’s the fastest method and let’s be real I’m the most impatient person of all time… but you can also prepare spaghetti squash in the oven or even the crock pot. So many options. Basically just puncture it all over before sticking it in your method of choice (for the microwave, place the spaghetti squash in the center and microwave for 8-12 minutes, or until soft). Slice the spaghetti squash in half (horizontally), remove the seeds, and, using forks, string the innards to create spaghetti. Aka to spaghetti the spaghetti squash. Consider it spaghetti-ed.

Keep reading for the full recipe!

Cheesy Spaghetti Squash Casserole Image

Cheesy Spaghetti Squash Casserole

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Prep Time: 15 Minutes
Cook Time: 30 Minutes

Author: Glitter & Spice
Recipe Type: Dinner, Low-Cal
Cuisine: Vegetarian

Serves: 6-8


  • 1 large spaghetti squash, prepared and spaghetti-ed
  • 2 tablespoons of butter
  • 1 tablespoon of coconut oil
  • 1 onion, diced
  • 1/3 cup of flour
  • 2 cups of almond milk
  • 1 cup of reduced fat mild cheddar
  • 1 tablespoon of fresh rosemary, chopped
  • 1 teaspoon of garlic powder
  • salt and freshly ground black pepper, to taste
  • optional vegetables: 4 cups of spinach; 4 cups of kale; 1 cup of green onion
  • 1/8 cup of grated parmesan


Preheat the oven to 375°F (190°C) and spray a large casserole dish with nonstick cooking spray. Place the butter and coconut oil in a large pan over high heat. Add the chopped onion and sauté.

Once the onion has browned, add the flour and almond milk and stir as the contents of the pan thicken. Remove the pan from the heat, add the cheddar, rosemary, garlic, salt, and pepper and stir to combine. Add the spaghetti-ed spaghetti squash  and optional veggies (spinach, kale, or green onion – up to you!) and then stir again to combine.

Pour the contents of the pan into the casserole dish, sprinkle the parmesan on top of the dish, and place the casserole dish in the oven.

Bake for 25-30 minutes, or until the top of the dish is golden and bubbly. Serve warm.