Deliciously Easy Spaghetti Squash Casserole with Goat Cheese
Servings: 6 servings
Calories: 300kcal
A must-try Spaghetti Squash Casserole with Mushrooms & Goat Cheese that is low-carb, gluten-free, and bursting with flavor.
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Equipment
- baking dish
- skillet
- Baking sheet
- Whisk
Ingredients
For the Casserole
- 1 medium Spaghetti Squash healthy, low-carb alternative to pasta
- 2 tablespoons Olive Oil or avocado oil for higher smoke point
- 8 ounces Cremini Mushrooms can substitute with button or portobello mushrooms
- 2 medium Shallots can substitute with onions or leeks
- 2 cloves Garlic fresh preferred; can use garlic powder
- ¼ teaspoon Red Pepper Flakes omit if preferred milder
- 4 cups Fresh Baby Spinach can substitute with kale or Swiss chard
For the Sauce
- 2 tablespoons All-Purpose Flour substitute with almond flour or cornstarch for gluten-free
- 2 cups Broth (Chicken or Vegetable) or water in a pinch
- 1 cup Milk (Unsweetened Cashew or Almond) can use any dairy or non-dairy milk
- 1 teaspoon Kosher Salt adjust to taste
- ¼ teaspoon Black Pepper adjust to taste
- 1 tablespoon Fresh Thyme Leaves or dried thyme, use less
- 4 ounces Goat Cheese substitute with feta or ricotta for different flavor
- 2 tablespoons Butter for crisping topping; use margarine for dairy-free
For the Topping
- 1 cup Panko Breadcrumbs or gluten-free breadcrumbs
- ½ cup Parmesan Cheese grated cheese
Instructions
Instructions
- Preheat your oven to 375°F (190°C). Halve the spaghetti squash, remove the seeds, and brush with olive oil. Place cut-side down on a baking sheet and roast until tender, about 30-40 minutes.
- Sauté the mushrooms and shallots in a skillet over medium heat with olive oil until shallots are translucent and mushrooms softened, about 5-7 minutes.
- Add garlic, red pepper flakes, and spinach to skillet, stirring until spinach wilts, about 2 minutes.
- Whisk together flour and gradually add broth and milk, stirring continuously. Simmer until thickened, seasoning with salt, pepper, and thyme to taste.
- Stir in goat cheese and let it melt into the sauce. Fold in cooked spaghetti squash strands.
- Transfer mixture to a greased baking dish. Melt butter in skillet and toast panko breadcrumbs until golden. Mix in Parmesan cheese and sprinkle over casserole.
- Bake uncovered for 25 minutes until bubbly and golden. Allow to rest for 10 minutes before serving.
Notes
Garnish with fresh thyme for an added touch of flavor.
Nutrition
Serving: 1serving | Calories: 300kcal | Carbohydrates: 20g | Protein: 10g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 600mg | Potassium: 600mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1200IU | Vitamin C: 30mg | Calcium: 200mg | Iron: 2mg