Spaghetti Squash Monterey Recipe

Introduction

Spaghetti Squash Monterey is a creamy, cheesy dish that transforms healthy spaghetti squash into a comforting casserole. With a blend of sautéed onions, sour cream, and melted Monterey Jack cheese, this recipe makes a flavorful and satisfying side or vegetarian main.

Ingredients

• 1 spaghetti squash
• 1/4 cup chopped onion
• 2 tablespoons butter
• 1/3 cup sour cream
• Salt & pepper to taste
• 2 cups grated Monterey Jack cheese, divided
• Paprika (smoked paprika recommended)

Instructions

1. Step 1: Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves face down in a microwave-safe dish with about 1/4 inch of water. Cover with wax paper and microwave until the squash is tender, about 14 to 16 minutes. Let cool for 5 minutes, then use a fork to scrape out the strands into a medium bowl. Set aside.
2. Step 2: While the squash cooks, melt the butter in a small skillet over medium heat. Add the chopped onion and sauté until soft and transparent, about 3 to 5 minutes.
3. Step 3: To the bowl with the cooked squash, add the sautéed onion, sour cream, salt, pepper, and 1 cup of the grated Monterey Jack cheese. Mix everything well. Transfer the mixture into a buttered casserole dish or large pie plate. Sprinkle the remaining cheese evenly over the top and dust with paprika.
4. Step 4: Bake in a preheated oven at 325°F (160°C) for 20 minutes, or until the cheese is melted and bubbly. Serve warm.

Tips & Variations

• For extra flavor, try adding minced garlic when sautéing the onions.
• Swap sour cream with Greek yogurt for a tangier, lighter option.
• Add cooked, crumbled bacon or diced cooked chicken for a heartier dish.
• Use regular paprika if smoked paprika isn’t available; it will still add pleasant color and mild flavor.
• Microwave times can vary depending on squash size; check tenderness by piercing with a fork.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (160°C) until warmed through, or microwave on medium power for a couple of minutes. The texture is best enjoyed fresh but still comforting when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the spaghetti squash instead of microwaving it?

Yes, you can bake the squash at 375°F (190°C) for about 40-50 minutes, until tender. This method takes longer but develops a sweeter, roasted flavor.

Is this recipe gluten-free?

Yes, all the ingredients used are naturally gluten-free, making this a great option for those avoiding gluten.

Spaghetti Squash Monterey Recipe

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★★★★★

4.8 from 57 reviews

A creamy and cheesy baked spaghetti squash dish featuring sautéed onions, sour cream, and Monterey Jack cheese, finished with a smoky paprika topping. This comforting recipe is a delicious low-carb alternative to traditional pasta dishes.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 36 minutes
• Total Time: 51 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 spaghetti squash
• 1/4 cup chopped onion
• 2 tablespoons butter
• 1/3 cup sour cream
• Salt & pepper to taste
• 2 cups grated Monterey Jack cheese, divided
• Paprika (preferably smoked paprika) for garnish

Instructions

1. Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves face down in a microwave-safe dish with about 1/4 inch of water. Cover the dish with wax paper and microwave on high for approximately 14 to 16 minutes, or until the squash is tender. Let cool for 5 minutes.
2. Extract the Squash Strands: Using a fork, scrape the flesh of the cooled squash to separate it into spaghetti-like strands. Transfer the strands into a medium bowl and set aside.
3. Sauté the Onions: While the squash cooks, melt butter in a small skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-5 minutes.
4. Combine Ingredients: Add the sautéed onions, sour cream, salt, pepper, and 1 cup of grated Monterey Jack cheese to the bowl with the spaghetti squash strands. Mix thoroughly until all ingredients are well incorporated.
5. Assemble in Baking Dish: Butter a casserole dish or large pie plate. Transfer the squash mixture into the dish and spread evenly. Sprinkle the remaining 1 cup of grated cheese over the top, then dust with smoked paprika to taste.
6. Bake: Place the casserole dish in a preheated oven at 325°F (160°C) and bake for 20 minutes, or until the cheese is melted and bubbly.

Notes

• For a crispier topping, broil the casserole for 2-3 minutes after baking, watching carefully to prevent burning.
• You can substitute sour cream with Greek yogurt for a tangier flavor and added protein.
• Use fresh paprika or smoked paprika depending on your preferred flavor profile.
• This dish pairs well with grilled chicken or a fresh green salad for a complete meal.
• Ensure the squash is cool enough to handle before scraping the strands to avoid burns.

Keywords: spaghetti squash, Monterey Jack cheese, baked squash, low-carb side dish, creamy squash casserole, smoked paprika