I adore Spaghetti Squash! And, I’m always looking for ways to make it more substantial. This recipe is great for a weeknight dinner, or could be an easy side dish for a larger meal. I loved having it as a side dish this year on Thanksgiving, all the richness of a mac & cheese, but, lighter than a pasta would be with the more decadent meal.
There are 2 ways to roast a spaghetti squash, either whole with fork punctures all around or sliced in half, inside down. I prefer to roast the spaghetti squash whole, but, it will cook faster if halved. The spaghetti squash can be roasted the day before if you need more time.
1 Spaghetti Squash
1 Onion, sliced
1 clove Garlic, diced
½ cup Cottage Cheese
½ cup cream cheese
1 1/2 cup shredded cheddar cheese, separated
1 tsp pepper
½ tsp salt
¾ cup Fried Onion, separated (the kind that you see on old school green bean casserole for Thanksgiving)
Preheat oven to 375 and roast spaghetti squash until a fork or butter knife goes thru the skin easily. Cool until you can handle the spaghetti squash (or refrigerate up to 24 hours if you make it ahead of time).
Sauté onion in a deep pot until translucent and starts to brown. Lower heat and add garlic, continue to sauté until onions and garlic are both browned.
Scoop spaghetti squash from skin and add directly to the onion and garlic pot. Mix in cream cheese, cottage cheese, and 1 cup of cheddar cheese until all cheeses are melted. Add salt & pepper and ½ cup of fried onion and mix to incorporate.
Transfer the mixture to a casserole dish. Cover with remaining fried onions and cheddar cheese. Bake until top starts to brown.