Creamy, Cheesy Spaghetti Squash Casserole

4 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 114.7
  • Total Fat: 5.9 g
  • Cholesterol: 17.5 mg
  • Sodium: 408.3 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 1.2 g
  • Protein: 7.6 g

View full nutritional breakdown of Creamy, Cheesy Spaghetti Squash Casserole calories by ingredient
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A nice, healthy alternative to potatoes au gratin. A nice, healthy alternative to potatoes au gratin.
Number of Servings: 12


    1 spaghetti squash (yields about 6 cups)
    1 tbsp extra virgin olive oil
    1 tbsp garlic, minced
    3 tbsp flour
    1 cup 1% milk
    1 cup lowfat buttermilk
    1 8-oz pkg of reduced fat four cheese mexican blend (I prefer Sargento), divided
    1 tsp salt
    1 tsp black pepper
    1 tsp dried dill weed
    3 slices turkey bacon (I prefer Jennie-O), chopped (I use scissors to cut in half lengthwise then across at desired width.)

    1 baking dish large enough for squash
    1 large bowl
    1 fork
    1 sauce pan
    1 cooking spoon
    1 whisk
    measuring utensils as needed


Squash prep:
1. Preheat oven to 375F.
2. Half, seed, and arrange squash cut side down in baking dish. Add 1/4" water and bake for 30 minutes.
3. Turn upright, season to taste (I like a little salt, pepper, and garlic powder), and bake an additional 30 minutes or until tender.
4. Remove from oven and allow to cool for about 30 minutes.)
5. Use fork to separate strands into the large bowl and set aside while you make the sauce.

Sauce prep:
1. Heat olive oil in sauce pan over medium.
2. Add garlic and lightly brown. Do not allow to burn (garlic will be very bitter if burned). Use cooking spoon to stir as necessary.
3. Add flour one tbsp at a time. Whisking after each to combine with oil and garlic. (You are making a light roux).
4. Once you have achieved a light brown color to the flour, whisk in the milk.
5. Once the mixture has thickened, whisk in the buttermilk.
6. Once that has been combined well, add 4 oz of the cheese, salt, pepper, dill weed, and bacon.
7. Stir until desired thickness (it will thicken more in the oven).
8. Pour sauce over the squash and gently combine with your cooking spoon.

Finishing the dish:
1. Preheat oven to 375F
2. Either in the same baking dish or in a casserole dish, place the squash mixture.
3. Place casserole in oven and cook about 30 minutes or until liquid is bubbling. It should almost look as if it needs no more cooking.
4. Sprinkle remaining cheese over the top.
5. Change oven setting to broil.
6. Place casserole back in oven and allow cheese to bubble and brown but not blacken.
7. Allow to cool for 5 minutes.

Makes approximately 12 3/4-cup servings. Is great as leftovers!

Number of Servings: 12

Recipe submitted by SparkPeople user MUSICTURNSMEON.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    This was awesome. I only got 8 servings though from it. Am considering adding frozen broccoli next time to the casserole for more veggies. I didn't put buttermilk in it. Instead just two cups of 1% and a tad bit of butter. - 3/23/09

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  • O.K.
    1 of 1 people found this review helpful
    I think the buttermilk gave it a strange "twang" to it. Maybe I didn't do something right. I was the only one that ate it. - 3/3/09

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  • Incredible!
    1 of 1 people found this review helpful
    This is an excellent dish! My only comments would be that if you're not a black pepper fan to reduce the amount suggested here and to increase the amount of bacon used. Otherwise, this is a great and wonderful alternative to the usual tomato-laden spaghetti squash recipes around. U gotta try it! - 1/7/09

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  • WOW! Love this recipe! I didn't have any milk so put in only about a 1/4 cup of whipping cream. Didn't have any dill - sounded weird to me so added hot chili powder - also used asiago/parmasian/motz cheese blend (it was on sale) AWSOME! - 12/16/10

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  • 0 of 3 people found this review helpful
    I have been unsure of this type squash, but will try this recipe. I like this type casserole - 2/18/09

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