Whoever thought the words “sinful” and “decadent” would accompany a spaghetti squash recipe? But oh my goodness, Sinfully Decadent Spaghetti Squash Bake is the perfect description. It’s over the top and definitely something to be consumed with lots of people around. You don’t want leftovers because you will eat them all. Don’t ask me how I know this.
If you are looking for the PERFECT side dish to serve with your holiday ham, look no further. This is the absolute end all of recipes. It’s sweet and the texture is perfect. In fact, most people won’t even know they are eating squash. And, as an aside, it’s gluten free, meatless and has kid-approved status at my house. It’s CRAZY GOOD, as in, “I can’t believe Spaghetti Squash” could taste this way”. Like ever.
I was thinking, do most people know what spaghetti squash looks like? Here is a shot of the whole squash as well as an inside view after you slice it in half lengthwise. Those inside seeds need to be scraped out with a large spoon before baking.
If you have never cooked spaghetti squash before, you are in for a treat. The “spaghetti” part happens after baking the squash in the oven. Once the squash is cool enough to handle, use a fork to scrape the squash flesh, creating spaghetti-like strands. It’s super easy and uniquely satisfying. Everyone at my house wants to do this part…I know, we’re weird.
I also sauteed finely chopped apples in butter, cinnamon and sugar. This gives another layer of texture and sweetness to this dish.
Sinfully Decadent Spaghetti Squash Bake
- 2 medium sized spaghetti squash, sliced lengthwise, seeds removed
- cooking spray
- 1/2 cup unsalted butter plus 2 Tablespoons, melted ~ divided
- 3 large eggs, room temperature
- 1 cup sour cream (let sit out 15 minutes to warm slightly)
- 1/2 cup sugar, plus 3 Tablespoons, divided
- 6 ounces cream cheese, softened
- 1/2 cup golden raisins plus 2 Tablespoons for sprinkling on top
- 2 large Granny Smith apples, peeled, cored and finely chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and mist with cooking spray. Place squash cut-sides down and bake until tender, about 40-45 minutes. Turn oven down to 350 degrees F.
- After squash is baked, let it cool for a few minutes, or until you are able to handle it. Scrape squash with a fork towards you, making long strands. Place in a large bowl and set aside.
- Place eggs and sour cream into the bowl of an electric mixer with a paddle attachment; mix on medium speed until fully combined. Mix in 1/2 cup sugar, 1/2 cup (1 stick) melted butter and cream cheese. Stir in 1/2 cup raisins. Set aside.
- Heat 2 Tablespoons unsalted butter in a large skillet over medium heat. Stir in 2 Tablespoons sugar, ground cinnamon and nutmeg. Add apples and gently toss to coat. Cook, tossing occasionally, until soft and caramelized, 10 to 12 minutes. Stir apples (cooled slightly) into egg mixture.
- Pour the apples over the spaghetti squash strands, tossing gently to combine. Pour into a buttered 2-1/2 quart baking dish. Place remaining 2 Tablespoons of raisins on top and sprinkle with remaining 1 Tablespoon of sugar.
- Bake in oven for 40 minutes at 350 degrees F until top is set. Wait 10 minutes before serving.
I promise you will be amazed at how good this tastes. It’s so addicting I can’t even be around the leftovers. Overall great flavor and texture, no one will believe you made this from squash. No. One.
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