This is a delicious side dish that is a perfect complement for any meal.
Chessy Spaghetti Squash Casserole
Prep time
Cook time
Total time
Author: Country Girl
Recipe type: Side Dish
Cuisine: American
Serves: 4
Ingredients
- 2½ cups cooked spaghetti squash
- 1 large egg
- ½ cup sour cream
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 tablespoon minced garlic
- 1 cup shredded sharp cheddar cheese
Instructions
- To cook spaghetti squash in microwave:
- Pierce the spaghetti squash in a few spots with a sharp knife.
- Microwave 6 minutes; turn to the other side & microwave 6 more minutes, until soft to touch.
- Let stand for 5 minutes to finish cooking.
- Using a sharp knife, cut the spaghetti squash in half lengthwise. Allow to cool 5 minutes.
- Scoop out the pulp and seeds from the center, then rake a fork back and forth to remove strands of the flesh onto a bowl. Set aside.
- To cook spaghetti squash in Instant Pot:
- Cut Spaghetti Squash in half and scoop out seeds.
- Pour one cup of water into the Instant Pot and add trivet.
- Place the Spaghetti Squash into the Instant Pot.
- Place lid on Instant Pot and set the vent to the sealed position.
- Using the manual setting, select 7 minute cook time.
- Once the cook time is complete, quick release.
- Carefully remove Spaghetti Squash.
- When completely cooled, use a fork to scrap and set aside.
- To make casserole:
- Preheat oven to 400 degrees
- Spray a 1.5 quart baking dish and set aside.
- In a large bowl, lightly whisk the egg.
- Add the sour cream, salt, black pepper, dried thyme and minced garlic. Whisk until smooth.
- Mix in the cooked spaghetti squash and the shredded cheese.
- Transfer the mixture to the prepared baking dish.
- Bake for 40 minutes or until browned
- Allow to cool 10 minutes.
- Serve and enjoy:)