Healthy Spaghetti Squash Au Gratin Recipe

Introduction

This Healthy Spaghetti Squash Au Gratin is a comforting, low-carb twist on a classic favorite. Roasted spaghetti squash strands are combined with creamy Greek yogurt and melted cheddar cheese for a rich, flavorful dish that’s perfect as a side or light main.

Ingredients

• 1 medium spaghetti squash
• 1 tbsp olive oil
• ½ cup diced onion
• 2 cloves garlic, minced
• ½ cup plain Greek yogurt
• 1½ cups shredded sharp cheddar cheese, divided
• ¼ tsp salt
• ¼ tsp black pepper
• Optional: spices like paprika or dried thyme

Instructions

1. Step 1: Preheat your oven to 400°F (205°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil, place them cut-side down on a baking sheet, and roast for 35–40 minutes until the squash is tender.
2. Step 2: While the squash roasts, heat olive oil in a skillet over medium heat. Sauté the diced onions until soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Step 3: Allow the roasted squash to cool slightly, then use a fork to shred the flesh into noodle-like strands.
4. Step 4: In a large bowl, combine the shredded squash with the sautéed onions and garlic, Greek yogurt, 1 cup of shredded cheddar cheese, salt, pepper, and any optional spices you like. Mix well to combine.
5. Step 5: Transfer the mixture to a greased casserole dish. Sprinkle the remaining ½ cup of cheddar cheese on top. Bake at 375°F (190°C) for 20–25 minutes until the dish is hot and the cheese is golden and bubbly.

Tips & Variations

• For added richness, stir in a splash of milk or cream with the Greek yogurt.
• Try using smoked paprika or fresh thyme for a flavorful twist.
• You can substitute mozzarella or Gruyère cheese for a different melt and taste.
• Make sure not to overcook the squash initially, or the strands may turn mushy when baked.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dish does not freeze well due to the texture of the spaghetti squash and yogurt.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the squash ahead of time?

Yes, you can roast and shred the spaghetti squash a day in advance. Keep it refrigerated until ready to mix and bake.

Is it necessary to use Greek yogurt?

Greek yogurt adds creaminess and a boost of protein with less fat, but you can substitute sour cream or a cream cheese blend if preferred.

Healthy Spaghetti Squash Au Gratin Recipe

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★★★★★

4.5 from 105 reviews

This Healthy Spaghetti Squash Au Gratin is a delicious low-carb alternative to traditional au gratin dishes, featuring tender roasted spaghetti squash combined with sautéed onions, garlic, creamy Greek yogurt, and sharp cheddar cheese. It is baked to golden perfection, offering a comforting and flavorful vegetable side dish that’s both nutritious and satisfying.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 80 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium spaghetti squash
• ½ cup diced onion
• 2 cloves garlic, minced

Dairy

• ½ cup plain Greek yogurt
• 1½ cups shredded sharp cheddar cheese, divided

Others

• 1 tbsp olive oil
• ¼ tsp salt
• ¼ tsp black pepper
• Optional: spices like paprika or dried thyme

Instructions

1. Preheat and Roast Squash: Preheat your oven to 400°F (205°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides with olive oil and place them cut-side down on a baking sheet. Roast for 35–40 minutes until the squash is tender and easily pierced with a fork.
2. Sauté Onions and Garlic: While the squash roasts, heat a skillet over medium heat. Add olive oil and sauté the diced onions until soft, approximately 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Shred the Squash: Once the roasted spaghetti squash is cool enough to handle, use a fork to shred the flesh into noodle-like strands.
4. Combine Ingredients: In a large mixing bowl, combine the shredded squash, sautéed onions and garlic, Greek yogurt, 1 cup of shredded cheddar cheese, salt, black pepper, and any optional spices you desire such as paprika or dried thyme. Mix thoroughly to integrate all ingredients evenly.
5. Assemble and Bake: Transfer the mixture to a greased casserole dish. Sprinkle the remaining ½ cup of cheddar cheese evenly on top. Bake in the oven at 375°F (190°C) for 20–25 minutes until the dish is hot and the cheese on top is melted and golden brown.

Notes

• Make sure the spaghetti squash is fully tender before shredding for the best texture.
• You can customize the spices according to your preference to add different flavor profiles.
• For a dairy-free version, substitute Greek yogurt and cheddar cheese with vegan alternatives.
• This dish pairs well with grilled meats or as a hearty vegetarian main course.

Keywords: spaghetti squash, au gratin, healthy, low-carb, Greek yogurt, cheddar cheese, roasted vegetables, vegetarian side dish