Spaghetti Squash Monterey
A creamy and cheesy casserole made with spaghetti squash, Monterey Jack cheese, and smoked paprika, perfect for a healthy and satisfying meal.
Ingredients
Main Ingredients
- 1 whole spaghetti squash
- 1/4 cup chopped onion
- 2 tablespoons butter for sautéing onion
- 1/3 cup sour cream
- to taste Salt & pepper
- 2 cups grated Monterey Jack cheese, divided 1 cup for filling, 1 cup for topping
- to taste Paprika smoked paprika is recommended
Instructions
Preparation
- Preheat your oven to 325°F (about 163°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Place the squash halves face down in a microwave-safe baking dish with about 1/4 inch of water and cover with wax paper.
- Microwave the squash for approximately 14 to 16 minutes until tender. Let cool for 5 minutes.
- Use a fork to scrape out the strands of squash into a medium bowl and set aside.
- In a small skillet, melt 2 tablespoons of butter over medium heat, add the chopped onion, and sauté until soft and transparent, about 3-4 minutes.
- To the bowl with the spaghetti squash, add the sautéed onion, sour cream, salt, pepper, and 1 cup of grated Monterey Jack cheese. Mix well.
- Transfer the mixture to a buttered casserole dish and spread evenly.
- Sprinkle the remaining cheese on top and add a dash of paprika.
Baking
- Bake the casserole in the preheated oven for about 20 minutes, or until the cheese is bubbly and golden brown.
Notes
Serve with a crisp salad or steamed vegetables. For variations, consider adding cooked vegetables or trying different types of cheese.