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Cheesy Spaghetti Squash Casserole
Cheesy Spaghetti Squash Casserole
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Prep Time:
35 minutes
Cook Time:
75 minutes
Total Time:
110 minutes
Cheesy spaghetti squash casserole with 3 types of cheese, ground pork, and veggies - perfect for a cozy dinner with loved ones.
Ingredients:
  • 1 (3 pound) spaghetti squash, halved and seeded
  • 2 tablespoons olive oil, divided, or as needed
  • 0.25 teaspoon garlic pepper seasoning
  • 1 (16 ounce) package sliced fresh mushrooms
  • 1 large onion, diced
  • 1 medium jalapeno pepper, seeded and diced
  • 1 bulb garlic, cloves peeled and minced
  • 1 pound ground pork sausage
  • 1.5 teaspoons fennel seeds
  • 2 tablespoons chicken soup base (such as Better than Bouillon®)
  • 1.5 teaspoons dried oregano
  • 1.5 teaspoons ground thyme
  • 1.5 teaspoons dried basil
  • 1.5 cups grated Parmesan cheese
  • 1.5 cups shredded Cheddar cheese
  • 1.5 cups shredded mozzarella cheese
  • nonstick cooking spray
  • 1.5 cups whipping cream
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Coat the squash flesh with a generous drizzle of 1 tablespoon of olive oil and a sprinkle of 1/8 teaspoon of garlic-pepper, making sure to rub both the edges and insides evenly. Transfer the squash to a baking sheet.
  • Roast in the oven until easily pierced with a fork, 45 to 60 minutes.
  • Heat 1 tablespoon of olive oil in a large cast iron pan over low heat. Saute mushrooms, onion, and jalapeno for 30 minutes, stirring occasionally. Stir in garlic and cook for an additional 10 minutes. Push the cooked veggies to the edges of the pan, then add sausage, fennel seeds, salt, and pepper to the center. Cook and stir until the pork is browned and no longer pink, about 10 minutes.
  • Take the squash out of the oven and allow it to cool slightly while keeping the oven on.
  • In a large bowl, combine chicken base with oregano, thyme, and basil. Mix in Parmesan cheese until fully incorporated. Add Cheddar and mozzarella, mixing until well combined with small clumps.
  • Spread the shredded squash onto a sheet pan, using an oven mitt if needed. Sprinkle with the remaining garlic-pepper and season with salt and pepper to taste (keeping in mind the salt content of the chicken base).
  • Prepare the baking dish with a light coating of nonstick spray. Layer half of the shredded squash and half of the pork-vegetable mixture evenly in the dish. Repeat with another layer. Finish by generously pouring cream over the entire dish.
  • Place in the oven without covering and bake for 30 minutes until golden brown.

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