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Cheesy, Baked Spaghetti Squash

Tabitha Helms

We got a couple spaghetti squashes from our Urban Delivery box, and I was really excited to try out a couple recipes. I've never eaten spaghetti squash before and was amazed at how easy it was to make it look stringy like spaghetti! I made two recipes at once, placing the casserole version in the fridge for a later date. It kept well, and I was so relieved to have it to throw in the oven after a really long day of working in my classroom! Here's the casserole version I made. If you want to save it for later in the week, just cover it and put it in the fridge after you top it with cheese. IMG_0603

Cheesy Spaghetti Squash Casserole

1 medium spaghetti squash 2 tablespoons butter 1 small yellow onion, cut in half and very thinly sliced ¼ teaspoon red pepper flakes, or more if you like it spicy 1 teaspoon fresh thyme ½ cup sour cream ½ cup shredded cheddar cheese

Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste. Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese. Place into a 375º for 15 – 20 minutes until golden brown on top.