In an effort to fill up the bottomless pit that is my teenage son’s stomach, I made this hearty, cheesy, filling casserole. You’ve probably heard me lament my children’s loathing of the humble spaghetti squash, but I continue to try to sway them.
This casserole has so much delicious flavor that you really wouldn’t even know there was spaghetti squash in there unless someone told you. And in fact, my kids did eat it and enjoy it without complaint. But seriously, what’s to complain about!
If I were making this more for me than them, I would absolutely have shredded some spinach, kale or swiss chard and added that to the mix, but my goal here was simply this: tastes good, lots of good calories for growing bodies.
If you’re following the Keto diet and can tolerate dairy, please give this one a try. It’s really, really good!
In the video below, I’m really highlighting how I cook my spaghetti squash in the Instant Pot, but on the side I’m prepping this dish and talk about it a little. Enjoy!
By the way, I have loved my 6 quart Instant Pot for a couple years now, but I’m considering buying the 8 quart version, which is now the same price that I paid for my smaller pot. I use my IP all the time, but what I use it for most is broth and I’d really love to make more all at one time. Anybody have the 8 quart version and want to share your thoughts? I’d sure appreciate it. My concern is that it is going to be so big I will have a hard time storing it and just dealing with it in general.