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Cheesy Spaghetti Squash Casserole
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Indulgent Cheesy Spaghetti Squash Casserole with savory sage, roasted red peppers. Ideal as a main or holiday side for vegetarians.
Ingredients:
  • 1 tablespoon olive oil plus more for the baking dish
  • 1 spaghetti squash, about 3 pounds
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • 1/2 cup jarred roasted red peppers, thinly sliced
  • 2 tablespoons chopped fresh sage leaves
  • 3 large eggs
  • 1 cup whole milk
  • 3 tablespoon flour
  • 1 1/2 cups (5 ounces) grated Jarlsberg or baby Swiss cheese
  • 1/2 cup (2 ounces) finely grated Parmesan
Instructions:
  • Preheat the oven to 425°F, line a baking sheet with parchment paper, and brush or spray a shallow 2-quart baking dish with oil.
  • Roast the squash: Halve the squash lengthwise and remove the seeds. Season with 1/4 tsp salt and 1/8 tsp pepper. Place cut side down on a baking sheet and bake for 30-40 minutes until tender. Flip the squash, bake for 5 more minutes to remove excess liquid. Let cool before serving.
  • In a large skillet over medium heat, heat 1 tablespoon of oil until shimmering. Add onions, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook for 5 minutes until softened. Add garlic, red pepper slices, and sage, and cook for an additional minute. Transfer to a large bowl.
  • Create a velvety egg mixture by blending together eggs, milk, flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a blender until smooth.
  • Combine the flaked squash strands and onions in a bowl. Season with 1 teaspoon salt and mix well. Then, add the egg mixture, Jarlsberg cheese, and 1/4 cup Parmesan cheese. Stir until everything is well combined.
  • Bake the casserole: Spread the squash mixture in the baking dish and top with 1/4 cup Parmesan. Bake for 40-45 minutes.
  • Let it sit for 10 to 15 minutes before serving as a delightful side dish or a satisfying vegetarian main course.

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