Name: Healthy Spaghetti Squash Au Gratin
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 medium spaghetti squash; Olive oil; Salt and black pepper; 1 small onion, finely chopped; 2 cloves garlic, minced; ½ cup Greek yogurt or sour cream; 1 cup shredded cheese (Gruyère, cheddar, or mozzarella); ¼ cup grated Parmesan cheese; Fresh thyme or parsley, for garnish

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This Healthy Spaghetti Squash Au Gratin is a light and wholesome twist on a comforting classic. Instead of heavy potatoes, I use tender strands of roasted spaghetti squash combined with cheese and seasonings to create a creamy, cheesy bake that feels indulgent but keeps things on the healthier side.

Why You’ll Love This Recipe

I love how this dish delivers all the flavors of a gratin without being overly heavy. The spaghetti squash keeps it light while still giving me that cozy, cheesy bite I crave. It makes a perfect side dish for chicken, fish, or even on its own for a vegetarian main. I also like that it’s naturally gluten-free and a smart way to get more vegetables into my meals without sacrificing taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 medium spaghetti squash
Olive oil
Salt and black pepper
Onion, finely chopped
Garlic, minced
Greek yogurt or sour cream
Shredded cheese (such as Gruyère, cheddar, or mozzarella)
Parmesan cheese
Fresh thyme or parsley for garnish

Directions

I preheat my oven to 400°F (200°C) and cut the spaghetti squash in half lengthwise.
I scoop out the seeds, drizzle the flesh with olive oil, and season with salt and pepper.
I place the squash cut-side down on a baking sheet and roast for about 35–40 minutes until tender.
While it roasts, I sauté the onion and garlic in a skillet until fragrant.
When the squash is done, I scrape the flesh into strands with a fork and transfer them to a large bowl.
I stir in the sautéed onion, garlic, Greek yogurt, and half of the shredded cheese.
I transfer the mixture into a baking dish, top with the remaining cheese and Parmesan, then bake at 375°F (190°C) for about 20 minutes until golden and bubbly.
I let it cool slightly before serving, then garnish with fresh herbs.

Servings and timing

This recipe makes about 4 servings. From start to finish, I can prepare and cook it in around 1 hour, with about 15 minutes of hands-on work.

Variations

I sometimes add a pinch of red pepper flakes for a little heat. If I want extra creaminess, I stir in a bit more Greek yogurt or even a splash of cream. For a protein boost, I add shredded chicken or turkey. Different cheeses, like fontina or Monterey Jack, also give the dish a unique twist.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat, I either use the oven at 350°F (175°C) until warmed through, or heat gently in the microwave. If the dish looks a little dry, I stir in a spoonful of Greek yogurt or milk before reheating to bring back the creaminess.

FAQs

Can I make this ahead of time?

Yes, I like to prepare it up until the baking step, cover it, and refrigerate. When ready, I bake it fresh so the cheese stays melty.

Can I freeze spaghetti squash au gratin?

I don’t recommend freezing because the squash can become watery when thawed, but refrigeration works well for short-term storage.

What cheese works best?

I love Gruyère for its nutty flavor, but cheddar or mozzarella also melt beautifully and taste great in this dish.

How do I know when the spaghetti squash is cooked?

I roast until I can easily pierce the skin with a fork and the strands scrape out effortlessly. It usually takes about 35–40 minutes.

Can I make this dairy-free?

Yes, I swap in dairy-free cheese and use a plant-based yogurt. It still comes out creamy and delicious.

Conclusion

I enjoy this Healthy Spaghetti Squash Au Gratin because it feels comforting without being too heavy. The spaghetti squash adds a light, fresh twist while still letting me indulge in that golden, cheesy top layer I love. It’s a dish I make when I want something both wholesome and satisfying, and it never disappoints.