Thank you so much for stopping by! This Healthy Spaghetti Squash Au Gratin recipe has completely changed the way I think about comfort food. It’s warm, cheesy, and loaded with flavor—but still light enough to fit into your weeknight dinner rotation without any of the heavy guilt.
Whether you’re cutting back on carbs or just looking for a delicious way to eat more veggies, this one’s a keeper. I love serving it as a side dish with roasted chicken or as a main all on its own. The creamy cheese sauce, the roasted spaghetti squash strands, and the golden brown topping? Anything but boring!!
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What Is Spaghetti Squash Au Gratin?
Au gratin traditionally means a dish topped with cheese and/or breadcrumbs, then browned in the oven until golden and bubbly. This spaghetti squash version skips the heavy cream and starch-heavy potatoes for something a little lighter—but every bit as delicious.
You roast the squash until tender, shred it into “noodles,” then mix it with a cheesy, creamy sauce, top it with more cheese, and bake it until bubbly. The result? Comfort food goals, achieved.
Why You’ll Love This Recipe
- All the creamy, cheesy vibes—with a healthy twist
- A great way to sneak in more veggies (especially for picky eaters)
- Perfect as a side or meatless main
- Naturally low-carb and gluten-free
- Great for meal prep or holiday dinners
What Does It Taste Like?
It’s everything you love about cheesy casseroles, with a lighter base. The squash gives it a slightly sweet, nutty flavor that pairs beautifully with the sharp cheddar and a hint of garlic. The top gets crispy and golden while the inside stays creamy and melty.
Honestly? I’m kicking myself for not having shot it the first time I made it. It’s that pretty coming out of the oven.
Benefits of This Recipe
- Lower in carbs and calories than traditional gratins
- High in fiber and vitamin C
- Easy to customize with different cheeses or herbs
- Freezes well for future meals
- Crowd-pleaser (even with veggie skeptics!)
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 thyme for extra flavor
Tools You’ll Need
- Sharp knife
- Spoon (for scooping seeds)
- Baking sheet
- Large skillet or saucepan
- Casserole dish or oven-safe skillet
- Fork (for shredding the squash)
Additions and Substitutions
✨ Make it your own:
- Use sour cream instead of Greek yogurt for a more traditional tang
- Add cooked bacon, chicken, or mushrooms for more protein
- Swap cheddar for Gruyère, gouda, or mozzarella
- Sprinkle with almond flour or crushed pork rinds for a keto-friendly “breadcrumb” topping
- Want a little heat? Stir in a pinch of red pepper flakes or cayenne
How to Make Healthy Spaghetti Squash Au Gratin (Step-by-Step)
1. Roast the squash
Preheat oven to 400°F. Cut spaghetti squash in half lengthwise, scoop out seeds, brush with olive oil, and place cut-side down on a baking sheet. Roast for 35–40 minutes until tender.
2. Prep the filling
While the squash bakes, sauté onions in a little olive oil until soft. Add garlic and cook for another minute. Remove from heat.
3. Shred and mix
Once the squash is cool enough to handle, use a fork to shred the flesh into spaghetti-like strands. Add squash to the skillet with onions. Stir in Greek yogurt, 1 cup shredded cheese, salt, pepper, and any spices you’re using.
4. Bake it up
Transfer mixture to a greased casserole dish. Top with remaining cheese. Bake at 375°F for 20–25 minutes, or until bubbly and golden on top.
5. Serve & savor
Let it cool slightly, then dig in! It’s creamy, savory, and totally satisfying.
What to Serve With Spaghetti Squash Au Gratin
Here’s how to build a whole delicious spread around this gratin:
- Pear and Gorgonzola Flatbread – A sweet-savory starter that pairs beautifully with the cheesy squash
- Juicy and Tender Pork Tenderloin Roast – For a hearty protein pairing that still feels wholesome
- Easy Ginger Soy Cod – A Flavorful and Healthy Seafood Dish – Light, flavorful, and totally balanced #google_vignette
Tips for Perfect Results
- Let the squash cool slightly before shredding—it’s easier and safer
- Don’t skip draining excess liquid from the squash if it’s too wet
- Use full-fat yogurt or sour cream for the best texture
- Bake uncovered to get that gorgeous cheesy crust
- Leftovers taste even better the next day!
Storage & Reheating
- Fridge: Store in an airtight container up to 4 days
- Freezer: Freeze in single portions for up to 2 months
- Reheat: In oven or microwave until warmed through. Add extra cheese on top if you want to revive the melty magic!
Frequently Asked Questions (FAQ)
Can I make this ahead of time?
Yes! Assemble it up to a day ahead, refrigerate, and bake when ready to serve.
Can I make it dairy-free?
Use dairy-free cheese and unsweetened plant-based yogurt—just know it may be slightly less creamy.
Is it keto?
Yes—just be sure to use a low-carb yogurt or swap with sour cream and skip any starchy toppings.
Can I use frozen spaghetti squash?
You can, but be sure to thaw and drain it well to avoid a watery dish.
Final Thoughts: All the Comfort, None of the Guilt 🧀💛
This Healthy Spaghetti Squash Au Gratin is everything I love in a cozy, cheesy bake—but without the heavy carbs. It’s creamy, savory, a little sweet from the squash, and the perfect balance of indulgent and feel-good.
More wholesome-yet-comforting recipes to try:
Show Off Your Gratin! 🍽️✨
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📌 Save it to Pinterest: Follow @TheKitchenJoyy and pin it to your Healthy Comfort Food, Low-Carb Dinners, or Veggie Bakes board!
Healthy Spaghetti Squash Au Gratin
This Healthy Spaghetti Squash Au Gratin is the kind of cozy-meets-clean dish we all need in our back pocket. It’s rich and cheesy, but naturally low-carb, gluten-free, and veggie-packed. Roasted spaghetti squash is tossed with sautéed onions, garlic, creamy Greek yogurt, and sharp cheddar—then baked until bubbly and golden on top. A deliciously simple dinner or side dish that’s big on flavor and perfect for everything from weeknight meals to holiday spreads!
- 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
- Preheat oven to 400°F (205°C). Slice spaghetti squash in half lengthwise and scoop out seeds.
- Brush cut sides with olive oil and place face-down on a baking sheet. Roast for 35–40 minutes or until tender.
- 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.
- Once squash is cool enough to handle, use a fork to shred it into noodle-like strands.
- 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.
- Transfer mixture to a greased casserole dish. Top with remaining ½ cup of cheese.
- Bake at 375°F for 20–25 minutes, until hot and bubbly with a golden top.
- Let cool slightly before serving. Enjoy as a side dish or light main!
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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!
