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!
Calories: 210kcal
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
- 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!
Notes
- Choose ripe but firm spaghetti squash for best texture.
- Use sour cream instead of yogurt for a richer flavor.
- Add-ins like cooked chicken, bacon, or mushrooms make it heartier.
- Want a crunchy topping? Sprinkle almond flour or crushed pork rinds before baking.
- Leftovers taste even better the next day—just reheat and serve!