Spaghetti Squash Casserole

 


Spaghetti Squash Casserole is bar none our most requested holiday meal side dish.  It has it all -- bacon cream cheese goodness, bubbling cheddar cheese, hickory smoke. (You had me at bacon.) This casserole is so easy to make, low carb friendly and a total big family crowd pleaser.  With Canadian Thanksgiving coming up this weekend and family coming in from out of town we have picked up 2 super big spaghetti squashes to add to our feast.  Everyone is excited. Next to turkey & stuffing this is the most asked for side dish.


You could make it any time of year if you chose. There is just something about the fall harvest and squashes that makes my heart sing.  So alongside our customary pumpkin pie (made from scratch!) we will be enjoying this big family, big batch, super simple, super yummy fall delight this weekend.

 Without further ado, here it is!

 

Spaghetti Squash Casserole

Delicious, creamy, cheesy smoky goodness that my family requests every holiday meal.

 
  • 2 large spaghetti squash
  • ½ package bacon
  • 8 oz cream cheese
  • 2 c shredded cheddar cheese
  • ½ c sour cream
  • ½ tsp onion powder
  • ½ tsp liquid smoke
  • ½ tsp pink Himalayan salt
  1. Cut squash in half, scrape out seeds, spray with oil, poke holes in skin then place cut side down on a baking sheet then bake for 60 minutes at 350F. When a fork goes through easily they are baked.
  2. Cut bacon into 1/2 pieces & fry to desired doneness. Set aside in pan.
  3. Once cool enough to touch yet still warm, scoop out baked squash into large bowl. Cut with cooking scissors to make smaller strands (approx 1 1/2")
  4. Add all ingredients (keep half bacon for topping). Stir well.
  5. Scrape into a greased baking dish. I use a 12x12x4 Corning ware.
  6. Sprinkle remaining bacon bits on top.
  7. Bake at 350F for 1 hour.

TIME SAVER TIP

  1. This can easily be prepped 2-3 days in advance to make holiday meals easier. Or just pre-bake the squash then whip it up when you choose.

 

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