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Spaghetti Squash Casserole with Mushrooms & Goat Cheese

Comforting Spaghetti Squash Casserole with Mushrooms & Goat Cheese

This Low-Carb Spaghetti Squash Casserole with Mushrooms and Goat Cheese combines comfort and health in every bite.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Comfort Foods
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 large Spaghetti Squash star ingredient for low-carb pasta alternative
  • 2 tablespoons Olive Oil or avocado oil for higher smoke point
  • 8 ounces Cremini Mushrooms substitute with button mushrooms if needed
  • 2 medium Shallots or yellow onions for more intensity
  • 2 cloves Garlic avoid garlic powder for authenticity
  • 1 teaspoon Red Pepper Flakes omit for milder taste
  • 4 ounces Fresh Baby Spinach kale can be swapped for more heartiness
  • 2 tablespoons All-Purpose Flour or gluten-free flour for gluten-free option
  • 1 cup Chicken or Vegetable Broth homemade stock is great
  • 1 cup Milk use unsweetened almond or cashew milk for dairy-free
  • 1 teaspoon Kosher Salt adjust to taste
  • 1 teaspoon Black Pepper adjust to taste
  • 1 tablespoon Fresh Thyme use dried thyme in lesser quantities
  • 4 ounces Goat Cheese or cream cheese for milder flavor
  • 2 tablespoons Butter or olive oil/plant-based butter
  • 1 cup Panko Breadcrumbs use crushed gluten-free crackers for gluten-free
  • 1/2 cup Grated Parmesan Cheese nutritional yeast is a vegan substitute

Equipment

  • oven
  • baking sheet
  • Skillet
  • mixing bowl
  • whisk

Method
 

How to Make Spaghetti Squash Casserole
  1. Preheat your oven to 375ºF (190ºC). Halve the spaghetti squash, scoop out the seeds, and coat the flesh with olive oil. Place cut-side down on a lined baking sheet and bake for 35-50 minutes until tender.
  2. After cooling for a few minutes, use a fork to pull out the tender strands into a bowl and let cool completely before mixing.
  3. In a large skillet, heat olive oil over medium-high heat, add mushrooms and shallots, sauté for about 6-7 minutes until soft and golden. Stir in garlic, red pepper flakes, and spinach, cooking until wilted.
  4. In the same skillet, whisk in the flour to create a roux, then gradually pour in broth and milk while stirring. Cook for 5-6 minutes until thickened, then season and stir in goat cheese until melted.
  5. Gently toss the shredded squash with the sauce, ensuring every strand is coated.
  6. Melt butter in a pan over medium heat and toast panko breadcrumbs until golden brown. Combine with Parmesan cheese and set aside.
  7. Grease a baking dish with olive oil, pour in the squash mixture and top with breadcrumbs and Parmesan. Bake uncovered for 25 minutes until bubbly and golden. Cool for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 18gProtein: 10gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Optional: Add a sprinkle of fresh herbs or a squeeze of lemon juice before serving for extra zing.

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