Description
This Creamy Spaghetti Squash Au Gratin is a comforting and healthy dish featuring tender spaghetti squash baked in a rich, cheesy sauce with mozzarella, Parmesan, and Greek yogurt. It offers a lighter alternative to traditional au gratin recipes by incorporating protein-packed Greek yogurt and eggs for creaminess without heavy cream. The dish is seasoned with garlic, thyme, and freshly cracked salt and pepper, then baked until golden and bubbling, making it perfect as a savory side or vegetarian main.
Ingredients
Scale
Spaghetti Squash Mixture
- 3 cups cooked spaghetti squash (pulled apart)
- 2 eggs
- 1 cup shredded mozzarella cheese
- 1/2 cup plain Greek yogurt
- 2 tablespoons minced garlic
- 1/2 teaspoon dried thyme
- Salt, to taste
- Pepper, to taste
Topping
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the au gratin dish.
- Prepare Squash Mixture: In a large mixing bowl, combine the cooked and pulled-apart spaghetti squash, eggs, shredded mozzarella, Greek yogurt, minced garlic, dried thyme, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated, creating a creamy cheese and squash mixture.
- Transfer to Baking Dish: Lightly grease a baking dish and evenly spread the spaghetti squash mixture inside. Smooth the top to ensure even cooking and a nice texture.
- Add Parmesan Topping: Sprinkle the grated Parmesan cheese evenly over the surface of the squash mixture to form a flavorful, golden crust during baking.
- Bake: Place the baking dish in the preheated oven and bake for approximately 25-30 minutes, or until the top is golden brown, bubbly, and the casserole is heated through.
- Cool and Serve: Once baked, remove the dish from the oven and let it cool for a few minutes to set. Serve warm as a savory side dish or a main course option.
Notes
- For a crispier top, you can broil the dish for the last 2-3 minutes—watch closely to avoid burning.
- Use fresh garlic instead of minced garlic from a jar for a more robust flavor.
- Spaghetti squash can be roasted in advance and stored in the refrigerator for up to 3 days, making this recipe convenient for meal prep.
- Feel free to add herbs like parsley or oregano for additional flavor.
- To reduce calories, use part-skim mozzarella and low-fat Greek yogurt.
