Description
A healthy, cheesy twist on classic au gratin—this spaghetti squash version is low-carb, gluten-free, and packed with creamy flavor. Perfect for weeknight dinners or holiday sides.
Ingredients
1 medium spaghetti squash
1 tbsp olive oil
½ cup diced onion
2 cloves garlic, minced
½ cup plain Greek yogurt or sour cream
1½ cups shredded sharp cheddar cheese, divided
¼ tsp salt
¼ tsp black pepper
Optional: ¼ tsp paprika or dried thyme
Instructions
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Preheat oven to 400°F (205°C). Cut squash in half lengthwise, remove seeds, and brush with olive oil. Place cut-side down and roast for 35–40 minutes.
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Sauté onions in olive oil until soft, about 5 minutes. Add garlic and cook 1 minute more.
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Once squash is cool, shred into strands using a fork.
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In a large bowl, combine squash, sautéed veggies, yogurt, 1 cup cheese, salt, pepper, and spices.
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Transfer to greased casserole dish, top with remaining ½ cup cheese.
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Bake at 375°F for 20–25 minutes until golden and bubbly.
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Let cool slightly before serving.
Notes
- For added protein, mix in cooked chicken or bacon.
- To make it vegan, use dairy-free cheese and non-dairy yogurt.
- Store leftovers in fridge for up to 4 days or freeze for later.
- Prep Time: 15 minutes
- cooling time: 10 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
