Healthy Spaghetti Squash Au Gratin (Print)
Cheesy, bubbly spaghetti squash au gratin with Greek yogurt and cheddar—light, hearty, and comforting.
# What You'll Need:
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1 medium spaghetti squash
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1 tbsp olive oil
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½ cup diced onion
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2 cloves garlic, minced
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½ cup plain Greek yogurt or sour cream
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1½ cups shredded sharp cheddar cheese, divided
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¼ tsp salt
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¼ tsp black pepper
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Optional: ¼ tsp paprika or dried thyme
# How to Make It:
01 -
Preheat oven to 400°F (205°C). Slice spaghetti squash in half lengthwise and scoop out seeds.
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Brush cut sides with olive oil and place face-down on a baking sheet. Roast for 35–40 minutes or until tender.
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Meanwhile, heat a skillet over medium heat. Sauté onions in a bit of olive oil until softened (about 5 minutes). Add garlic and cook for 1 more minute. Remove from heat.
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Once squash is cool enough to handle, use a fork to shred it into noodle-like strands.
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In a large bowl, mix shredded squash with sautéed onions and garlic, Greek yogurt, 1 cup of cheese, salt, pepper, and optional paprika or thyme.
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Transfer mixture to a greased casserole dish. Top with remaining ½ cup of cheese.
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Bake at 375°F for 20–25 minutes, until hot and bubbly with a golden top.
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Let cool slightly before serving. Enjoy as a side dish or light main!
# Additional Notes:
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Choose ripe but firm spaghetti squash for best texture.
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Use sour cream instead of yogurt for a richer flavor.
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Add-ins like cooked chicken, bacon, or mushrooms make it heartier.
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Want a crunchy topping? Sprinkle almond flour or crushed pork rinds before baking.
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Leftovers taste even better the next day—just reheat and serve!