Spaghetti Squash Casserole

If you are looking for a low-carb option for a side dish, this recipe is a great one.

1 spaghetti squash, approx 3 lbs

2 TBS butter

1/2 c sour cream

4 cloves garlic, minced

1 tsp Italian seasoning

3/4 tsp salt

1/2 tsp pepper

1/4 tsp red pepper flakes

4 oz cheddar cheese, grated

2 large eggs

1 oz freshly grated parmesan cheese, divided

2 TBS chopped fresh basil

4 oz mozzarella, grated

Preheat oven to 375 F and line a baking sheet with parchment paper.

Cut the spaghetti squash in half, crosswise, and scoop out the seeds.  Place squash cut-side down on the prepared baking sheet and bake 45-60 minutes, or until the squash can be squeezed.

Let the squash cool for a few minutes.  Scoop the flesh out of the squash and into a large bowl. Add the butter and let it melt.

Reduce the oven temperature to 350 F.  Lightly grease a 2 quart casserole dish.

Add the sour cream, garlic, Italian seasoning, salt, pepper and red pepper flakes and stir to combine. Then stir in the eggs, cheddar cheese, and half of the parmesan until well combined.

Spread mixture in the prepared baking dish and top with the mozzarella and the remaining parmesan cheese.  Bake 30-35 minutes, until bubbly and browned.

Let the casserole cool a few minutes before serving.  Sprinkle with additional chopped basil, if desired.

Servings:  8

Source:  All Day I Dream About Food

Kimberly