For a vegetarian option, substitute the ground pork sausage with plant-based sausage or additional mushrooms and vegetables. Feel free to experiment with different cheeses to customize the flavor profile to your liking. Gruyere, provolone, or fontina would all be delicious additions. If you prefer a richer sauce, you can use heavy cream instead of whipping cream.
Cheesy Spaghetti Squash Casserole
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PREP TIME35 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 50 mins
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SERVING10 People
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VIEWS25
Transform humble spaghetti squash into a decadent, cheesy casserole, layered with savory sausage, aromatic vegetables, and a luscious cream sauce. A comforting and flavorful dish perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol115 mg
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Fiber2 g
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Protein25 g
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Saturated Fat20 g
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Sodium1297 mg
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Sugar3 g
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Fat39 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 350 degrees F (175 degrees C).
02
Step
10 mins
Brush the squash flesh with 1 tablespoon olive oil and sprinkle 1/8 teaspoon garlic-pepper over top; rub the edges and insides to make sure it's distributed evenly. Place on a baking sheet.
03
Step
52 mins
Bake in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
04
Step
50 mins
Meanwhile, heat 1 tablespoon olive oil in a large cast iron pan over low heat. Add mushrooms, onion, and jalapeno and cook, stirring occasionally, for 30 minutes. Add garlic and cook for about 10 more minutes. Move everything to the outside edges of the pan; add sausage, fennel seeds, salt, and pepper to the center. Cook and stir until pork is browned, crumbly, and no longer pink, about 10 minutes.
05
Step
5 mins
Remove squash from the oven and set aside to cool a bit. Leave the oven on.
06
Step
8 mins
Mix chicken base, oregano, thyme, and basil together in a large bowl. Add Parmesan cheese and mix thoroughly. Add Cheddar and mozzarella and mix until well combined; it may be a little clumpy, but as long as it's only small clumps, that's okay.
07
Step
12 mins
Shred squash flesh onto a sheet pan; use an oven mitt to hold it if it's still too hot. Toss with remaining garlic-pepper and season with salt and pepper if you want to. (Just remember the chicken base has a fair amount of salt in it already.)
08
Step
7 mins
Spray an 11x13-inch baking dish with nonstick spray. Spread 1/2 of the shredded squash evenly over the bottom of the dish and top with 1/2 of the pork-vegetable mixture. Repeat for a second layer. Pour cream over the entire dish.
09
Step
30 mins
Bake, uncovered, in the preheated oven for 30 minutes.
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RECIPE REVIEWS
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Please Rate
Arnold Gottlieb
May 21, 2025Freezes well! I made a double batch and froze half for later.
Thora Hauck
May 17, 2025The fennel seeds really add a unique flavor to the sausage mixture.
Elenora Balistreri
May 14, 2025Don't skip the cooling step for the squash; it makes it easier to shred.
Vance Bayer
May 13, 2025I used Italian sausage instead of pork sausage, and it was fantastic.
Solon Ryan
May 11, 2025This recipe is easy to adapt to different dietary needs. I've made it vegetarian by using plant-based sausage and it was still delicious.
Kellie Beer
May 1, 2025Make sure not to overcook the spaghetti squash, or it will be mushy.
Summer Walsh
Apr 19, 2025This casserole is a game-changer! I never thought spaghetti squash could taste this good.
Darron Murray
Apr 18, 2025The combination of cheeses is divine. So creamy and flavorful!
Vicky Schmitt
Apr 16, 2025My family devoured this! It's definitely going into our regular rotation.
Fred Schaefer
Mar 28, 2025I added a pinch of red pepper flakes for a little extra heat. Delicious!