Go Back
Spaghetti Squash Casserole
Print Recipe Pin it for later!
No ratings yet

Poblano Spaghetti Squash Casserole

Prep Time45 mins
Cook Time40 mins


  • 2 small spaghetti squash about 2 lbs.
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 2 cups milk
  • 2 chopped poblanos
  • 1 teaspoon salt
  • 1 cup grated cheese I used a combination of cheddar and aged Provolone


  • Preheat oven to 375 F. Spray a cookie sheet with non stick spray.
  • Cut spaghetti squash in half. Scoop out seeds. Place face down on cookie sheets. Bake for 40 minutes.
  • As soon as squash is cool enough to handle, scrape out the flesh with a fork.
  • In a saucepan, combine butter and flour. Fry until golden brown and the raw smell of the flour is gone, 2-3 minutes
  • Add milk, poblano and salt. Simmer for a few minutes until it thickens, about 3 minutes. Leave for 15 minutes to let the poblano infuse its flavor into the milk.
  • Strain and discard the poblano. Combine poblano infused milk with spaghetti squash in a large bowl and mix to combine..
  • Spray a casserole dish with non stick spray or grease with butter.
  • Add squash to buttered casserole dish. Sprinkle cheese on top. Bake for 30 minutes.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!