This cheesy spaghetti squash bake has quickly become one of our favorites! It’s fairly simple to make too. It’s a good way to get some veggies in, and it also works great if you are trying to stay low-carb. I was really into spaghetti squash a few years ago, but then kinda forgot about it for a while. I started making this recipe after randomly picking up a spaghetti squash at the grocery store, and ever since, I have been making this recipe at least every couple of weeks. I hope you enjoy!
- 1 Spaghetti Squash
- 1 Cup Sharp Cheddar Cheese
- 1 Cup Sour Cream
- 1 Tbsp Italian Seasoning
- 1 Tbsp Minced Garlic
- 1 Tbsp Onion Powder
- Cook your spaghetti squash. I like to just make it in the microwave: poke some holes in it and microwave it whole for 3 minutes, cut it in half and scoop out the seeds, put it back in the microwave for 7-8 minutes, and then scrape out the squash with a fork.
- Combine all ingredients in a saucepan over low heat and stir until evenly mixed.
- Put in a greased casserole dish and cook at 350 degrees for 30 minutes. You can top it with additional cheese if you’d like.