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Spaghetti Squash Cheese Bake

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PREP TIME
35 min
COOKING TIME
75 min
TOTAL TIME
110 min
SERVINGS
10 servings
Dinner
Spaghetti Squash Cheese Bake
Ingredients
  • 1 (3 pound) spaghetti squash, halved and seeded
  • 2 tablespoons olive oil, divided, or as needed
  • 1/4 teaspoon garlic pepper seasoning
  • 1 (16 ounce) package sliced fresh mushrooms
  • 1 large onion, diced
  • 1 medium jalapeno pepper, seeded and diced
  • 1 bulb garlic, cloves peeled and minced
  • 1 pound ground pork sausage
  • 1 1/2 teaspoons fennel seeds
  • salt and ground black pepper to taste
  • 2 tablespoons chicken soup base (such as Better than Bouillon®)
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground thyme
  • 1 1/2 teaspoons dried basil
  • 1 1/2 cups grated Parmesan cheese
  • 1 1/2 cups shredded Cheddar cheese
  • 1 1/2 cups shredded mozzarella cheese
  • nonstick cooking spray
  • 1 1/2 cups whipping cream
Instructions
1
Preheat your oven to the desired temperature of 350 degrees F (175 degrees C).
2
To begin, anoint the squash flesh with 1 tablespoon of olive oil and sprinkle a pinch of garlic-pepper over its surface; thoroughly coat the edges and insides to ensure an even distribution. Place it on a baking sheet.
3
Next, subject the squash to heat in your preheated oven until it is tender when pierced with a fork, requiring 45 to 60 minutes of cooking time.
4
Concurrently, heat 1 tablespoon of olive oil in a large cast iron pan over low heat. Add mushrooms, onion, and jalapeno to the pan and cook, stirring occasionally, for 30 minutes. Add garlic and continue cooking for about 10 more minutes. Move the vegetables to the outer edges of the pan; add sausage, fennel seeds, salt, and pepper to the center. Cook and stir until pork is browned, crumbly, and no longer pink, about 10 minutes.
5
Remove the squash from the oven and set it aside to cool slightly. Leave the oven in operation.
6
Meanwhile, combine chicken base, oregano, thyme, and basil in a large bowl. Add Parmesan cheese and mix until well combined; be aware that the mixture may exhibit small clumps, which is perfectly acceptable.
7
Add shredded squash flesh to a sheet pan; utilize an oven mitt if necessary, as the flesh may still be too hot. Toss with remaining garlic-pepper and season with salt and pepper if desired, keeping in mind that the chicken base already contains a considerable amount of salt.
8
Spray an 11x13-inch baking dish with nonstick spray. Spread 1/2 of the shredded squash evenly over the bottom of the dish and top with 1/2 of the pork-vegetable mixture. Repeat for a second layer. Pour cream over the entire dish.
9
Bake, uncovered, in your preheated oven for 30 minutes.