Healthy Spaghetti Squash Au Gratin
A light and flavorful dish transformed into a guilt-free delight with a creamy, cheesy topping, perfect for family dinners or meal prepping.
Ingredients
Main Ingredients
- 1 medium spaghetti squash Choose a firm squash that feels heavy for its size.
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup low-sodium vegetable broth
- 1 cup shredded low-fat cheddar cheese
- 1/2 cup Greek yogurt Can substitute with cottage cheese or a dairy-free alternative.
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese
- to taste Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the inside of the squash with olive oil, sprinkle with salt, and place cut-side down on a baking sheet. Roast in the oven for about 30-40 minutes until tender.
Cooking
- While the squash roasts, heat a skillet over medium heat. Add diced onion and sauté for 5-7 minutes until translucent. Add minced garlic and cook for another minute.
- Pour in the vegetable broth, and stir in thyme, black pepper, and salt. Let simmer for about 3-5 minutes.
- Remove the skillet from heat and mix in Greek yogurt and half of the cheddar cheese until well combined.
- Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands and place it in a large mixing bowl.
Assembly and Baking
- Fold the onion and cheese mixture into the squash strands until everything is well distributed.
- Transfer the mixture to a greased baking dish, top with remaining cheddar cheese and sprinkle with Parmesan cheese.
- Bake in the oven for an additional 15-20 minutes until the top is bubbly and golden brown.
Notes
This dish pairs beautifully with a fresh side salad or steamed vegetables. To store leftovers, let them cool completely, then transfer them to an airtight container. They will last about 3-5 days in the refrigerator or freeze for up to 2 months. When reheating, add a splash of vegetable broth or water to keep it moist.