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Spaghetti Squash Monterey

  • Total Time: 45 minutes
  • Yield: 6 to 8 servings 1x


A simple, delicious side dish. Strands of spaghetti squash with sour cream, grated cheese and sauted onion. Sooo good!


  • 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 (I used smoked paprika)


  1. Cut the squash in half lengthwise and remove the seeds. Place face down in a microwave safe dish and put about about 1/4 inch of water in the dish. Cover with wax paper and microwave until squash is tender (about 14 to 16 minutes). Let cool for about 5 minutes and then using a fork, remove the strands of squash and put into a medium bowl, set aside.
  2. While squash is cooking, melt butter in a small skillet and add onion. Saute until onion is soft and transparent.
  3. To the cooked squash, add cooked onion, sour cream, salt, pepper and 1 cup of the grated cheese. Mix well and scoop into a buttered casserole dish or large pie plate. Sprinkle with remaining cheese and paprika.
  4. Bake at 325 degrees for 20 minutes.
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Category: Side Dish
  • Cuisine: American