Introduction

This Spaghetti Squash Monterey recipe offers a delicious, lighter alternative to traditional cheesy pasta dishes. Tender strands of squash are combined with sautéed onions, creamy sour cream, and melty Monterey Jack cheese, then baked to bubbly perfection. It’s a comforting dish that’s easy to prepare and perfect for a weeknight dinner.

A round white dish filled with a creamy, baked pasta layer, showing a top of melted golden cheese with light browning and small black pepper specks scattered on the surface. The pasta underneath is visible in a few places and looks soft and slightly twisted, with a pale yellow color. The edges of the dish have browned, showing the melted cheese crust. In the background, there is a blurred white marbled texture surface with some green parsley leaves and a black pepper grinder. Photo taken with an iphone --ar 4:5 --v 7

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

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 tender, about 14 to 16 minutes. Let cool for 5 minutes, then use a fork to scrape out the strands into a medium bowl and set aside.
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.
Step 3: Add the cooked onion, sour cream, salt, pepper, and 1 cup of grated Monterey Jack cheese to the spaghetti squash strands. Mix well to combine.
Step 4: Spoon the mixture into a buttered casserole dish or large pie plate. Sprinkle the remaining cheese on top, then lightly dust with paprika.
Step 5: Bake in a preheated oven at 325°F (165°C) for 20 minutes, until the cheese is melted and bubbly. Serve warm.

Tips & Variations

For a richer flavor, try mixing in some cooked bacon or diced ham before baking.
Use regular paprika if smoked isn’t available, but smoked paprika adds a lovely depth.
To save time, spaghetti squash can also be roasted in the oven instead of microwaved.
For extra creaminess, stir in a little cream cheese along with the sour cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Baking it covered with foil helps prevent drying out during reheating.

How to Serve

A close-up of a creamy baked spaghetti squash dish served in a white bowl, showing soft spaghetti squash strands coated in a thick layer of melted cheese that is light yellow and slightly browned on top. The surface has some orange seasoning and black pepper sprinkled lightly, creating a speckled texture. A silver spoon is scooping into the soft middle part, revealing gooey layers of cheese and tender squash inside. The background is a white marbled texture and a blurred green leaf is seen in the back. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast the spaghetti squash instead of microwaving it?

Yes, roasting the squash at 400°F (200°C) for about 40-50 minutes until tender is a great alternative and brings out a slightly sweeter flavor.

Can I make this recipe dairy-free?

Absolutely. Substitute the butter with olive oil, use a dairy-free sour cream alternative, and try a plant-based cheese or nutritional yeast for a cheesy flavor.

Spaghetti Squash Monterey Recipe

Print Recipe

★★★★★

4.8 from 78 reviews

A creamy and cheesy Spaghetti Squash Monterey dish featuring tender spaghetti squash mixed with sautéed onions, sour cream, and Monterey Jack cheese, baked to golden perfection with a hint of smoked paprika. This comforting casserole is a delicious low-carb alternative to traditional pasta dishes.

Author: Elias
Prep Time: 10 minutes
Cook Time: 36 minutes
Total Time: 46 minutes
Yield: 4 servings 1x
Category: Casserole
Method: Baking
Cuisine: American
Diet: Low Calorie

Ingredients

Scale

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

Prepare the 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 with wax paper and microwave for 14 to 16 minutes until the squash is tender. Let it cool for 5 minutes, then use a fork to scrape out the strands and place them in a medium bowl.
Sauté the onions: 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 5-7 minutes.
Mix ingredients: To the bowl with the cooked spaghetti squash strands, add the sautéed onions, sour cream, salt, pepper, and 1 cup of grated Monterey Jack cheese. Mix everything thoroughly until well combined.
Assemble the casserole: Butter a casserole dish or large pie plate. Scoop the squash mixture into the dish evenly. Sprinkle the remaining 1 cup of grated Monterey Jack cheese on top and dust with smoked paprika for added flavor and color.
Bake: Preheat the oven to 325°F (163°C). Bake the casserole for 20 minutes until the cheese is melted and the top is lightly golden. Serve warm.

Notes

You can substitute sour cream with Greek yogurt for a healthier option.
For extra flavor, mix in some garlic powder or fresh herbs like thyme or parsley.
Adjust the amount of paprika to your taste; smoked paprika adds a nice depth of flavor.
This dish pairs well with a fresh green salad or roasted vegetables for a complete meal.
Leftovers can be refrigerated and reheated in the oven or microwave.

Keywords: Spaghetti Squash Monterey, Spaghetti Squash Casserole, Low-Carb Pasta Alternative, Monterey Jack Cheese Recipe, Baked Spaghetti Squash