Ingredients

The following ingredients have 4 Servings
  • Olive oil cooking spray
  • 1 3 lb. raw spaghetti squash (or 2 1/2 cups (450 grams) cooked spaghetti squash)
  • 1 large egg
  • 1/2 cup sour cream
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 tablespoon minced fresh garlic
  • 1 cup shredded sharp cheddar cheese

Instruction

  • Preheat oven to 400 degrees F. Lightly spray a 1.5-quart baking dish with olive oil cooking spray.
  • If you need to cook the spaghetti squash: Pierce the spaghetti squash in a few spots with a sharp knife. Microwave 6 minutes; turn to the other side and microwave 6 more minutes, until soft to the touch. Let stand for 5 minutes to finish cooking. Using a sharp knife, cut the spaghetti squash in half lengthwise. Allow to cool 5 minutes, until 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.
  • 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 if you're patient, carefully cut it into squares and serve.