Prep/Rest 20 min
Cook time 45 mins
Total time 1 hour 5 mins
Author: Vered DeLeeuw
Recipe type: Sides, Vegetarian, Low Carb, Gluten Free
Yield: 4 servings
  • Olive oil cooking spray
  • 2½ cups (1 lb., 450 grams) cooked spaghetti squash  (using left over sphaghetti squash or cook some fresh and use after cooking
  • ½ cup sour cream
  • 1 large egg, lightly beaten
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  1. Preheat oven to 400 degrees F. Lightly spray a 1.5-quart baking dish with olive oil cooking spray.
  2. If you need to cook the spaghetti squash, follow instructions 1-5 here: spaghetti squash
  3. Mix all ingredients together in a large bowl. Transfer the mixture to the prepared baking dish. Bake until browned, 40-45 minutes (it will smell wonderful!).
  4. Allow to cool 10 minutes, then carefully cut into squares.
Nutrition Per Serving
Serving size: ¼ casserole; Calories: 226.6; Total Fat: 16.9g; Saturated fat: 10.2g; Carbohydrates: 9.7g; Sugars: 3.1g; Sodium: 509mg; Fiber: 1.6g; Protein: 10.4g