Spaghetti Squash Stuffing Bake
Servings: 8 servings
Calories: 206kcal
If you want a lighter, nutrient-packed twist on classic holiday stuffing, this Spaghetti Squash Stuffing Bake is the perfect Thanksgiving side. It has all the cozy, herby flavors you expect on the holiday table, but with a wholesome boost of veggies, fiber, and protein that won’t leave you feeling weighed down.
Print Recipe
Ingredients
- 1 large spaghetti squash 900g once cooked & shredded
- 2 Tbsp. unsalted butter (28g)
- 3 large celery stalks (150g) chopped small
- 1 small yellow onion (150g) chopped small
- 4 oz. cream cheese reduced-fat
- 1/2 cup small-curd cottage cheese (112g)
- 1 large egg
- 1 Tbsp. cornstarch (8g)
- 1 tsp. salt
- 2 tsp. each onion powder & garlic powder
- 1/2 tsp. each dried dill, dried parsley, black pepper
- 2.5 cups stuffing mix (150g) divided, 1½ cups mixed in, 1 cup for topping
Instructions
- First, cook spaghetti squash: Preheat the oven to 400 degrees F.
- Cut the spaghetti squash in half lengthwise and remove the seeds and stringy bits.
- Lightly drizzle olive oil on the inside and sprinkle with salt and pepper.
- Place squash cut side down on a greased baking sheet. Poke a few holes with a fork.
- Roast for 25-30 minutes, until fork tender but still a little bit firm (since it will cook more in the casserole and we don’t want it to get mushy!)
- Remove from the oven; immediately (and carefully), flip squash so the cut side is facing up. Once it’s cool enough to handle, use a fork to scrape the strands from the squash.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion and celery and saute until tender, ~ 5 minutes. Remove from heat and set aside.
- To a large mixing bowl, add the cream cheese and cottage cheese. Beat with a hand mixer. Add the egg, corn starch, salt, pepper and all the seasonings and beat until combined.
- Using a wooden spoon, stir in the cooked veggies and squash strands. Then stir in 1.5 cups of stuffing mix.
- Grease a medium-sized casserole dish. Add spaghetti squash stuffing and spread out evenly. Sprinkle remaining one cup stuffing mix on top. Bake for 25-30 minutes.
- Remove from the oven. Let cool for about 10 minutes, then enjoy!
Notes
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight and reheat in the oven for the best texture.
- Reheat: Warm in the microwave or bake at 350°F until heated through.
Nutrition
Serving: 181g (3/4 cup) | Calories: 206kcal | Carbohydrates: 26.9g | Protein: 6.5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 45.2mg | Potassium: 238.1mg | Fiber: 3.2g | Sugar: 6.2g