Spaghetti Squash Monterey Recipe

Introduction

Spaghetti Squash Monterey is a flavorful and creamy twist on a classic vegetable side dish. Combining tender spaghetti squash strands with melted Monterey Jack cheese and a hint of smoked paprika, this bake is both comforting and easy to prepare. It’s perfect for a wholesome weeknight dinner or a special occasion side.

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 squash halves face down in a microwave-safe dish with about 1/4 inch of water. Cover with wax paper and microwave until 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 is cooking, melt the butter in a small skillet over medium heat. Add the chopped onion and sauté until soft and translucent.
3. Step 3: Add the cooked onion, sour cream, salt, pepper, and 1 cup of the grated Monterey Jack cheese to the bowl with the spaghetti squash. Mix well to combine.
4. Step 4: Butter a casserole dish or large pie plate. Scoop the squash mixture into the dish, spreading it evenly. Sprinkle the remaining cheese and a dusting of paprika on top.
5. Step 5: Bake in a preheated oven at 325 degrees Fahrenheit for 20 minutes, until the cheese is melted and lightly browned.

Tips & Variations

• For a richer flavor, try using sharp cheddar or a blend of Monterey Jack and mozzarella cheese.
• Add cooked bacon or sautéed mushrooms for extra texture and savoriness.
• If you don’t have a microwave, you can bake the spaghetti squash at 375°F for about 40 minutes until tender.
• Adjust the amount of sour cream to make the dish creamier or lighter, according to your preference.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit until warmed through, about 10–15 minutes, or microwave in short intervals stirring halfway to avoid overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare spaghetti squash without a microwave?

Yes, you can bake the squash in the oven at 375 degrees Fahrenheit for about 40 minutes, or until tender. Slice it, remove the seeds, and bake face down on a baking sheet for even cooking.

What can I substitute for Monterey Jack cheese?

Sharp cheddar, mozzarella, or a Mexican cheese blend work well as substitutes. Choose a cheese that melts nicely and complements the creamy texture of the dish.

Spaghetti Squash Monterey Recipe

Print Recipe

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4.5 from 114 reviews

A creamy and cheesy baked spaghetti squash dish featuring sautéed onions, sour cream, and Monterey Jack cheese, topped with smoked paprika for a flavorful finish. This comforting and low-carb casserole makes a perfect side or vegetarian main.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 36 minutes
• Total Time: 46 minutes
• Yield: 4 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spaghetti Squash

• 1 spaghetti squash

Vegetables & Aromatics

• 1/4 cup chopped onion

Dairy & Fats

• 2 tablespoons butter
• 1/3 cup sour cream
• 2 cups grated Monterey Jack cheese, divided

Seasonings

• Salt & pepper to taste
• Paprika (preferably smoked paprika)

Instructions

1. Prepare and Cook Squash: Cut the spaghetti squash in half lengthwise and scoop out 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 on high for 14 to 16 minutes until the squash is tender. Let it cool for 5 minutes before using a fork to scrape out the strands into a medium bowl.
2. Sauté Onion: While the squash is cooking, melt 2 tablespoons of butter in a small skillet over medium heat. Add the chopped onion and sauté until soft and transparent, about 5 minutes.
3. Mix Ingredients: Add the sautéed onion, sour cream, salt, pepper, and 1 cup of the grated Monterey Jack cheese into the bowl with the spaghetti squash strands. Stir everything together well to combine.
4. Assemble Casserole: Butter a casserole dish or large pie plate. Transfer the squash mixture into the dish, spreading it evenly. Sprinkle the remaining 1 cup of grated Monterey Jack cheese over the top and dust with smoked paprika to your liking.
5. Bake: Preheat your oven to 325°F (163°C). Bake the casserole for 20 minutes or until the cheese is melted and bubbly.

Notes

• Microwaving the squash significantly reduces cooking time compared to baking whole in the oven.
• You can substitute sour cream with Greek yogurt for a healthier alternative.
• Smoked paprika adds depth of flavor but regular paprika can be used if unavailable.
• This dish works well as a vegetarian main or a side dish to grilled or roasted meats.
• Ensure to scrape with a fork to separate the squash into long noodles for the best texture.

Keywords: spaghetti squash casserole, cheesy spaghetti squash, baked spaghetti squash, Monterey Jack cheese recipe, vegetarian squash casserole