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spaghetti squash casserole

Spaghetti Squash Casserole

This spaghetti squash casserole is a southern classic squash casserole with a twist. You'll love it more than the original recipe.
Course Side Dish
Cuisine American
Keyword american sides, family meal sides, home cooking sides
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6 cups
Calories 279kcal


  • 5 lb or 4 1/2 cups cooked spaghetti squash
  • 1 1/2 cup shredded cheddar cheese
  • 1 cup chopped sweet onion
  • 1 1/2 sleeves ritz crackers
  • 1 cup of milk
  • 4 TBSP butter
  • 1 TBSP olive oil
  • 2 eggs


  • Preheat oven to 400
  • Cut open your spaghetti squash and dig out the seeds and insides
  • Rub olive oil all over the inside of your squash and put in oven for 45 minutes
  • While squash is cooking take 2 TBSP of butter and melt in a pan over med-high heat
  • Add onions to pan and cook until soft and set aside
  • Once our squash is cooked let cool and then take a fork and scrap out the inside to get your spaghetti squash
  • Switch oven temperature to 350
  • Take eggs and add to mixing bowl and whisk
  • Melt leftover butter in the microwave
  • Take the cheese, onions, and melted and add to eggs and mix
  • Mix in spaghetti squash and milk together into mixing bowl with the other ingredients
  • Transfer to a 9x13 glass casserole dish
  • Crumble ritz crackers over top of the casserole evenly and cook for 30 minutes


Serving: 1cup | Calories: 279kcal | Carbohydrates: 9g | Protein: 10g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 108mg | Sodium: 298mg | Potassium: 198mg | Fiber: 1g | Sugar: 4g | Vitamin A: 730IU | Vitamin C: 3.1mg | Calcium: 279mg | Iron: 0.7mg