The Casserole That Will Change Your Mind About Spaghetti Squash

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while still providing flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free option that adds moisture.

Preheat the oven to 425°F (218°C).

Poke holes in the spaghetti squash with a fork and microwave for 5 minutes.

Cut the spaghetti squash in half and scoop out the seeds.

Drizzle olive oil over the squash and rub it in with your hands.

Roast the squash in the oven for 45-55 minutes.

Cook 5-6 pieces of bacon over medium-low heat until crispy, then chop into bite-sized pieces.

Grate sharp cheddar cheese.

Sauté half an onion in the bacon grease and olive oil for about 10 minutes until golden brown.

Steam half a cauliflower until fork tender with some resistance.

Add the steamed cauliflower and sautéed onions to a blender with paprika, a pinch of salt, whole milk, and 1-2 tablespoons of maple syrup. Blend until smooth.

Shred the roasted spaghetti squash into strands and place in an 8x8 baking dish.

Layer the casserole with bacon, basil, cheddar cheese, and the cauliflower garlic sauce, mixing as best as possible.

Add steamed broccoli on top and sprinkle with more cheddar and Parmesan cheese.

Bake in the oven at 350°F (177°C) for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens