Cheesy Spaghetti Squash Casserole


For the Spaghetti

5 cups spaghetti squash , baked, shredded into spaghetti

For the Sauce

1/4 cup Unsalted Butter

1 cup heavy cream

1/2 cup Unsweetened Almond Milk

1/2 teaspoon garlic powder

1/4 cup Fresh parsley finely chopped

1 teaspoon Sea salt

1/2 teaspoon Pepper

1 1/2 cup Shredded Parmesan

For the Topping

1 cup Shredded mozzarella cheese

For a Chicken Alfredo Option

1 3/4 cups Chicken breast , cooked and shredded

Preheat oven to 400, then grease a 13" x 9" baking dish and set aside.

Line a large baking tray with parchment paper and set aside.

For the Squash

Cut off the top and bottom ends of the spaghetti squash.

Cut the squash lengthwise to divide it in half.

Scrape out the seeds and discard them.

Place each half squash, cut-side down, onto the prepared baking tray.

Bake the squash for 30 to 40 minutes checking the squash after 30 minutes.

Turn the squash over and using a fork, try to scrape the spaghetti out of the squash, then if it comes out easily, it's cooked.

If not, put the squash on the tray, cut-side down and keep bake for 10 minutes.

Remove squash from the oven, let steam evaporate for 10 minutes.

Then, keeping the oven mitten on, scrape apart the spaghetti with a fork.

Place all the spaghetti noodles into the prepared baking dish.

Spread evenly to cover the dish, then set aside while making the sauce.

For the Sauce

Melt butter over low heat, then stir in heavy cream, crushed garlic, salt, pepper and shredded Parmesan cheese.

Stir and cook on low heat, simmering the sauce for 1-3 minutes until cheese is melted and the sauce thickens and strings of cheese form. Stir in chopped parsley and unsweetened almond milk to make the sauce thinner and easy to pour.

If you are using shredded chicken, add the shredded cooked chicken breast into the sauce now, then remove from heat.

To make the Casserole

Pour the sauce a over the dish containing the squash noodles and stir well to cover noodles with sauce.

Add shredded mozzarella and bake at 350 for 15 minutes, then broil for 10 minutes.

Allow casserole to cool 5 minutes before serving. Enjoy!
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