This spaghetti squash with creamy white sauce is an easy and delicious dinner! The perfect, kid-friendly paring, and a great fit for GAPS and keto diets.
An odd segue.
We’re approaching the last dog days of summer down here in the south. It’s unbearably hot outside, so hot my kids refuse to go out and play. So we’ve been doing school for the past month. #homeschoolingforthewin Everyone’s excited for things to start cooling off so our favorite season of the year can get her: camping season.
You’re probably wondering what this has to do with spaghetti squash. Absolutely nothing. It’s just what came out when I sat down to write up this recipe, so there it is. But since we’re on the subject of spaghetti squash, let me tell you a little about this recipe.
Easy Spaghetti Squash with Creamy White Sauce
I first came up with it waaaay back when I was pregnant with kiddo #4. I was pregnant, tired, on partial bed rest, and needing something a little more substantial than my diet of tortilla chips with sour cream and salsa. Since going gluten and egg-free the year before I was into trying all sorts of foods I hadn’t had growing up and yep, spaghetti squash was one of them.
I’d never eaten, let alone cooked a spaghetti squash, so I had to do a little internet research. After baking it up, I still had no idea what do to with it. I was fresh out of spaghetti sauce, and had no ingredients to make any. Thankfully, I did have loads of sour cream from my aforementioned pregnancy addition.
So a little sour cream, a little broth, some herbs and cheddar… voila! A delicious little white sauce perfect for spaghetti squash was born. It’s easy peasy to put together, and if you want to dress it up, tastes great with some grass-fed ground beef thrown in.
Since we’re on the subject of things that have nothing to do with camping season, here are some more easy, family-favorite dinners…
- Crispy Coconut Pan-Fried Salmon
- Easy, Paleo Sweet & Sour Chicken
- White Chicken Chili in the Instant Pot or Slow Cooker
- Easy Gluten-Free Carbonara
- Spaghetti Squash Pizza Casserole
- Easy, Creamy, Dairy-Free Mac ‘N Cheese
- Creamy Roasted Red Pepper, Sausage & Cauliflower Soup
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Spaghetti Squash with Creamy White Sauce
Free from grain, gluten, eggs, and sugar.
- 1 spaghetti squash
- 1/4 cup butter
- 2 cloves garlic, crushed and minced
- 1 cup sour cream
- 2/3 cup chicken/beef/veggie broth
- 1 tablespoon parsley
- 1 teaspoon oregano
- 1/2 teaspoon basil
- 1 cup sharp white cheddar cheese
- Himalayan salt and pepper, to taste
Cut off top of squash, slice lengthwise. Scoop out seeds.
In the liner of an Instant Pot,* place 1 cup of water and the trivet. Put the squash in, skin-side down. Cook for 10 minutes on the manual setting with a quick release. Remove squash, rake out “spaghetti” with a fork and place in a bowl.
While squash is cooking melt butter in small saucepan over medium-low heat. Add garlic and sauté until butter begins to bubble. Stir in sour cream and broth until smooth.
Remove from heat and add herbs, cheese, salt and pepper. Stir until cheese is melted.
Pour over squash and toss with two forks until evenly coated.
If you don’t have an Instant Pot… you should get one. But seriously, if you don’t have one *yet* you can place the spaghetti squash skin side up on a baking pan and bake at 400 degrees for 30 minutes.