Introduction

Spaghetti Squash Monterey is a comforting and cheesy dish that makes a delicious low-carb alternative to traditional pasta. Featuring tender strands of squash combined with sautéed onions and creamy Monterey Jack cheese, it’s perfect for a cozy meal any day of the week.

A white bowl is filled with a creamy baked casserole made of pale yellow noodles mixed with melted cheese that has a golden brown top sprinkled with black pepper and paprika for color. The cheesy texture looks soft and gooey with some bubbling around the edges. In the background, there is a blurred white marbled texture surface, a wooden cutting board with a knife, some green herbs, and a pepper grinder partially in frame. The 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 the squash is tender, about 14 to 16 minutes. Let cool for 5 minutes, then use a fork to scrape out the squash strands into a medium bowl. 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 the grated Monterey Jack cheese to the bowl with the squash strands. Mix well to combine.
Step 4: Spoon the mixture into a buttered casserole dish or large pie plate. Sprinkle the remaining cheese evenly on top and dust with paprika.
Step 5: Bake in a preheated oven at 325°F (160°C) for 20 minutes, until the cheese is melted and lightly browned.

Tips & Variations

For added protein, stir in cooked shredded chicken or crumbled cooked sausage before baking.
Try using sharp cheddar or a cheese blend for a different flavor profile.
If you prefer a softer texture, bake the squash halves in the oven instead of microwaving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through to preserve the creamy texture.

How to Serve

This image shows a close-up of a white baking dish filled with a cheesy pasta bake. The dish has one main layer of creamy, melted cheese with a slightly golden top sprinkled with black pepper and some orange seasoning. A metal spoon lifts a portion of the baked pasta, showing soft, tangled strands of pale yellow pasta covered in gooey white and yellow melted cheese. The background is a white marbled texture with a hint of green herbs blurred behind the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook spaghetti squash in the oven instead of the microwave?

Yes, you can bake the squash halves face down on a baking sheet at 375°F (190°C) for about 40-50 minutes until tender. This method brings out a slightly nuttier flavor.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt or cream cheese for a similar creamy texture and tangy flavor.

Spaghetti Squash Monterey Recipe

Print Recipe

★★★★★

4.6 from 54 reviews

A comforting and cheesy baked spaghetti squash dish featuring sautéed onions, sour cream, and Monterey Jack cheese, perfect as a low-carb alternative to traditional pasta.

Author: Marco
Prep Time: 10 minutes
Cook Time: 36 minutes
Total Time: 46 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Microwaving and Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Spaghetti Squash

1 spaghetti squash

Sautéed Onion Mixture

1/4 cup chopped onion
2 tablespoons butter

Other Ingredients

1/3 cup sour cream
Salt & pepper to taste
2 cups grated Monterey Jack cheese, divided
Paprika (smoked paprika recommended) for sprinkling

Instructions

Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and remove the seeds. Place each half 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 tender. Let cool for about 5 minutes, then use a fork to scrape out the strands of squash into a medium bowl; set aside.
Sauté the Onions: While the squash cooks, melt the butter in a small skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Combine Ingredients: To the bowl with the cooked spaghetti squash strands, add the sautéed onion, sour cream, salt, pepper, and 1 cup of the grated Monterey Jack cheese. Mix everything well until evenly combined.
Assemble and Bake: Butter a casserole dish or large pie plate. Transfer the squash mixture into the dish and spread evenly. Sprinkle the remaining 1 cup of shredded cheese on top, then dust with paprika for extra flavor and color. Bake in a preheated oven at 325°F (163°C) for 20 minutes until the cheese is melted and slightly golden.

Notes

Microwaving the spaghetti squash is a quick and easy alternative to roasting it in the oven.
Using smoked paprika adds a nice smoky depth to the finished dish, but regular paprika works well too.
You can substitute sour cream with Greek yogurt for a tangier taste and to reduce fat content.
This recipe serves as a great low-carb, gluten-free side or main dish.
Adjust salt and pepper according to your taste preferences.

Keywords: Spaghetti Squash, Monterey Jack, Baked Casserole, Low Carb, Gluten Free, Easy Side Dish