This spaghetti squash casserole is a southern classic squash casserole with a twist. You’ll love it more than the original recipe.
Spaghetti squash has been enjoying a moment, and for good reason. It’s a versatile, naturally delicious vegetable that makes a great lower-carb alternative to pasta. Simple roasted and finished with butter and Parmesan, it’s a comfort food on its own. In this dish, I combine that familiar spaghetti squash flavor with the creamy, crunchy appeal of a classic Southern squash casserole for a satisfying side that might even outshine the original.
Growing up Southern, casseroles were a staple in our house — dozens of variations in the recipe box. Squash casserole is one of those favorites, so adapting it to use spaghetti squash felt like a natural fit. It keeps the heartiness and comfort of the classic, while offering a lighter texture and subtle sweetness from the squash.
The most challenging part is cutting the squash open. They can be tough to slice through, so take your time and use a sharp, sturdy knife. I find it easiest to score each side slowly until I can twist the halves apart. Be cautious and work deliberately to avoid injury.
Remove the seeds and stringy pulp the way you would when cleaning a pumpkin. Rub the cut sides with olive oil, place them face down on a baking sheet, and roast. The squash is ready when a fork slides through the flesh easily. Let it cool slightly before handling.
While the squash roasts, sauté the chopped sweet onion in butter over medium-high heat until soft and translucent. Set the onions aside to cool a bit. When the squash is cool enough to handle, use a fork to scrape out the flesh into strands — you’ll be surprised how much you get from each squash.
In a large mixing bowl, whisk the eggs until combined. Add the cooled sautéed onions, shredded cheddar, and melted butter, then stir in the spaghetti squash and milk. Mixing the squash with the milk helps cool it further so the eggs don’t scramble from hot squash.
Transfer the mixture to a 9×13 glass casserole dish and evenly crumble Ritz crackers over the top for a buttery, crunchy crust. Bake until set and golden, about 30 minutes at 350°F, or until the center no longer jiggles when you gently shake the pan.
The finished casserole is creamy with a delicate, slightly sweet squash flavor balanced by sharp cheddar and buttery Ritz crumbs. It’s a wonderful side for holiday meals or weeknight dinners — rich enough to be indulgent, but familiar enough to please a crowd. Chances are it won’t last long on the table!
Spaghetti Squash Casserole
Ingredients
- 5 lb or 4 1/2 cups cooked spaghetti squash
- 1 1/2 cup shredded cheddar cheese
- 1 cup chopped sweet onion
- 1 1/2 sleeves ritz crackers
- 1 cup of milk
- 4 TBSP butter
- 1 TBSP olive oil
- 2 eggs
Instructions
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Preheat oven to 400°F.
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Cut open the spaghetti squash and remove seeds and stringy bits.
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Rub the inside with olive oil and roast cut-side down for about 45 minutes, until a fork slides in easily.
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While the squash cooks, melt 2 tablespoons of butter in a pan over medium-high heat.
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Add the chopped onion and cook until soft, then set aside to cool.
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When the squash is cool enough to handle, scrape out the strands with a fork into a bowl.
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Reduce oven temperature to 350°F.
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Whisk the eggs in a mixing bowl.
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Melt the remaining butter.
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Add cheese, cooked onions, and melted butter to the eggs and mix well.
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Stir in the spaghetti squash and milk until combined.
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Pour into a 9×13 glass casserole dish.
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Crumble Ritz crackers evenly over the top and bake at 350°F for about 30 minutes, until set and golden.
Nutrition
