Appalachia Appalachian Food

Spaghetti Squash Casserole

Easy recipe for spaghetti squash

I didn’t plant spaghetti squash this year…but I grew several. I made a new bed in the backyard thinking it would make a good watermelon patch. During the construction of the bed, I moved some old composted dirt from the front of the yard. Apparently the compost was full of spaghetti squash, pumpkin, candy roaster,  and butter nut squash seeds. My hoped for watermelon patch turned out to be a very productive winter squash bed.

After harvesting the spaghetti squash, I went searching for a new recipe to use with one of them. I found the Cheesy Spaghetti Squash Casserole recipe on the Spry Living website.

Cheesy Spaghetti Squash Casserole from Spry Living

  • oil or lard to grease the pan
  • 2 1/2 cup cooked spaghetti squash
  • 1/2 cup sour cream
  • 1 egg  lightly beaten
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese

Spaghetti squash easy casserole


Spaghetti squash can be so hard to cut! I sliced off one end of the one I used for the recipe to give it a more stable surface for cutting it down the middle.

I literally could not even get the knife to go in the other end. In a frustrated manner, I threw the whole squash, stem and all, into the oven and baked it at 400° until it was done. I was a little worried about the brown stem burning, but it didn’t.

Once the spaghetti squash was cooked, it was very easy to slice open. I removed the seeds and then scraped out the long fibers that gives the squash its name.

Spray or grease a 1/5 quart baking dish, mix all ingredients together and pour into dish. Bake at 400° for 40-45 minutes or until the top is lightly browned. Go here for a printable version of the recipe.

Cheesy spaghetti squash casserole


The casserole was very good. I think I added in some extra garlic, so I might hold back a little on that next time, but overall we enjoyed the recipe and it was pretty easy to make. The Deer Hunter took the left-overs to work with him the next day and the casserole was a hit with his co-workers as well.



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  • Reply
    October 20, 2021 at 11:29 am

    This looks so good! I love any recipe with Spaghetti Squash. I like to chill it after roasting & make it into a salad with chopped onions, bell pepper, diced tomatoes and an oil/vinegar dressing. Or I’ve also used mayo & misc. seasonings. So good!

  • Reply
    March 7, 2019 at 7:45 am

    I use a large, sharp pointed meat fork to poke a few holes into the squash. Then I put it into the micro for about three to four minutes, depending on the size of the squash. Then I take it out ,let it cool for a few minutes, and I can cut it in half. I remove the seeds and then cook the squash with a little butter and some seasoning. I use a possum seasoning made in Lenoir, NC. The name throws you off, but it is only a name, but a great combination of seasonings.

  • Reply
    September 12, 2016 at 9:10 pm

    Tipper, I thought I left a comment earlier, but maybe I forgot to hit the button! Anyway, this casserole looks delicious, and I love a good casserole! I’ll try it soon – thanks 🙂
    I posted about the Suyo Long cucumbers today. Just let me know if you’d like any of the pictures and I’ll email them.
    I’ve always been afraid a whole squash would explode if I put it in the oven whole. Sure glad that didn’t happen to you! Cutting into hard squash is a real challenge for my hands (just like B. Ruth) but I love squash so much I always get it done one way or another. So far, anyway! 😉

  • Reply
    Pam Danner
    September 12, 2016 at 5:16 pm

    Well, the next time I cook a Spaghetti Squash I will throw it in the oven like you did! It is very hard to cut those little boogers. Your casserole looks very good, thank you for sharing the recipe. I have a summer squash recipe I absolutely love. It has onions, sour cream, stuffing mix and of course the squash, zucchini and yellow squash.

  • Reply
    Cheryl Soehl
    September 12, 2016 at 1:25 pm

    Thanks for the tip on roasting, then cutting!! Spaghetti squash is on my list of things to try for low-carb eating.

  • Reply
    September 12, 2016 at 1:13 pm

    I ain’t never growed any Speghetti Squash, but I’ve had Acorn and Patty Pan squash, and of course all the yellow straight and crook neck kind. I liked them all. Yours look good in the pictures, no wonder The Deer Hunter liked sharing with his friends…Ken

  • Reply
    Rooney Floyd
    September 12, 2016 at 12:54 pm

    Interesting. I don’t cook much indoors but I might try this since we like the squash. I might reduce/eliminate the garlic and replace with about a cup (or less) of diced onions–just a personal preference. I’m really writing to say I cut the squash, or any other difficult item, by putting it on a good cutting board and placing the cleaver (or big butcher knife) long ways on top of the squash holding it firmly in the vertical. Then TAP the cleaver with a wood mallet or small stick of fire wood. Hard pressing of a sharp tool can easily slip and damage you or your property–I know. Of course, this is not good kitchen etiquette, but…

  • Reply
    B. Ruth
    September 12, 2016 at 11:49 am

    and Ron…yes I used to have 4 clock’s from seed, brought from my mothers home, brought from her mothers home in WNC. Mine bloomed for a couple of years, they have a tendency to self-seed with a little help. I got careless one summer and let too many weedy perennials take over the bed so they bloomed out with no seed spread. One of my favorite flowers and I might add, probably is the flower that got me interested in flowers. My Grandmother said to us kids, “Why don’t you go outside and watch for the 4 o’ clock’s to bloom!” Well, here was a new wrinkle, flowers that really bloomed at 4 o’clock!
    We waited and waited, one of us had one of those old tic-tock wind up alarm clocks of my grannies. That was the good old days! Some bloomed earlier than 4:00 PM however, but it kept us busy for a while until granny could get supper on! ha
    Thanks Tipper,

  • Reply
    September 12, 2016 at 10:54 am

    Beautiful picture of my best crop this year, Spaghetti squash has been a wonderful substitute for pasta on a diabetic or Paleo diet. I planted it as my main winter squash, and I was careful to avoid any other winter squash to prevent cross pollination. Googling seems to indicate only certain families cross pollinate, and that winter squash will not cross with summer squash. Tipper, these keep for a very long time if not stored in warm location.
    Anyway, I do cheat on my diet, and that casserole looks delicious. I will just have to try it, and as Tamela says anything with bacon or cheese is going to be good.
    Ron mentioned 4 o’clocks. I never could get them to grow, but I do believe they have the best fragrance in the world except for honeysuckle. If I could I would just surround myself with fragrant flowers, but not much luck with that. I do have an very old rose bush that has the fragrance of those of my childhood.

  • Reply
    Lisa Snuggs
    September 12, 2016 at 10:39 am

    Not long after moving into our then-new house, I tried to cook a spaghetti squash given to me by a neighbor. It would not budge under my knife, so I thought a little time in the microwave might soften it up a bit. After a little time in the box it was still hard to the touch. I placed it on the counter and touched the tip of my knife into the side of the squash. KA-BOOM! Yep, I had a spaghetti squash explosion. The hot, stringy pulp covered the new cabinets, wall, coffee maker, you name it. I’ve yet to go for round two.

  • Reply
    September 12, 2016 at 9:37 am

    Let’s face it, add cheese (and/or bacon) to any recipe and it is likely to be a hit! So-o-o-o – – – , when you add cheese to supposedly low-cal friendly spaghetti squash – – sigh – – another diet bites the dust!
    But then, from all the pictures in your blog, looks like your family doesn’t have to worry about things like that – – y’all get plenty of exercise and fresh air so you can relish in all the delights garden, pantry, and cold house/box can produce. Enjoy!

  • Reply
    William Dotson
    September 12, 2016 at 9:33 am

    Thanks for the recipe Tipper we like the spaghetti insides better than pasta great for my diabetes.

  • Reply
    Ron Stephens
    September 12, 2016 at 9:33 am

    I can’t recall ever having eaten spaghetti squash. I suspect we would like the recipe though we mostly just eat yellow summer squash.
    I’ve had the same thing happen when I move dirt around. It is sorta fun except then one has to decide whether to leave them and then how many. Hard choices.
    My sweet potatoes are blooming now. They are pretty plants. Do any of you all grow 4 o’ clocks? I didn’t plant them but I have lots and even though we have been in severe drought for months they have never wilted and have bloomed right along in sun or shade. One night I even smelled them up on the porch, about 100 feet away. I found out Jefferson had them at Monticello andhe called them ‘miracle of Peru’.

  • Reply
    Melissa P (misplaced Southerner)
    September 12, 2016 at 8:40 am

    Oh, Tipper, I’m so glad to read that you had trouble cutting the squash open! I have the same problem and often wondered if it would work to just go ahead and toss the whole thing into the oven and cut it later. You know, I’ll bet it stayed moister than it would have otherwise, too! I’m going to have to give this a try because my dear sister-in-law always gives us some wonderful squash from her garden. Thanks a million!

  • Reply
    Miss Cindy
    September 12, 2016 at 8:34 am

    That looks wonderful, Tip. I don’t think I’ve ever eaten spaghetti squash. I guess I need to give it a try.
    There is just a nip of cool in the air this morning. I love it. I am sooo ready for this extra hot heat to be gone. It’s not supposed to be as hot in the mountains as it’s been this year.

  • Reply
    B. Ruth
    September 12, 2016 at 8:26 am

    Since we are on a “roll” here, ha, I thought I would ask you if you remember “Spry” the vegetable shortening. I don’t think your source of the recipe has anything to do with the Spry company!
    I remember my Grandmother in Western NC using Spry after being admonished for using store bought lard in those little square one pound packages. She had long since give up farming, hog raising/killing since my Grandfather passed! Now a days, I understand that lard is much better in moderation than shortening!
    Sorry, when I get started on something I seem to just go on…but life is connected as well as old recipes and their ingredients. ha
    Thanks Tipper,
    PS I collect those little vintage advertising booklets from past products. I know I have a couple of Spry ones with old recipes. When I get my “round-to-it” going I think I will look them up in my notebooks, just to check out some of the old recipes again!

  • Reply
    Sheryl Paul
    September 12, 2016 at 8:06 am

    Spaghetti squash is one of my favorites. Thanks for the new recipe.

  • Reply
    September 12, 2016 at 6:41 am

    B.-no I didn’t save them to roast, I fed them to the chickens : ) Like you I mostly save pumpkin seeds. 

  • Reply
    September 12, 2016 at 6:41 am

    B.-I was worried about the various winter squash staying true to form, but they all did : )

  • Reply
    B. Ruth
    September 12, 2016 at 6:34 am

    One more thing…
    Do you save and toast your squash seeds like pumpkin seeds? Mostly I just toast Pumpkin seed!
    Just wondering!
    Thanks, b. Ruth

  • Reply
    B. Ruth
    September 12, 2016 at 6:30 am

    I’m interested to know if all the winter squash that you grew turned out like the original parent plants?
    It appears that your spaghetti squash is like the parents, shape, size and color.
    I am not sure that if any of the seeds dropped in the area where they are all growing now will stay true next year. I ask this as I am sure I planted a seed one year that had Kershaw and Butternut parentage! It was one of those weird, colored, shaped winter squashes and the taste was slightly different, but good none the less! HA
    Thanks for the recipe. Have you ever used spaghetti squash (innards) in place of your pasta in your favorite spaghetti recipe? I like it better for one of those baked spaghetti recipes.
    You just can’t go wrong with squash (winter or summer), cheese and sour cream! ha
    Thanks again for the recipe!
    PS I just can’t hack in two pieces those hard winter squash anymore, when my faithful arthritic friend is visiting my hands! ha

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