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Healthy Spaghetti Squash Au Gratin

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This Healthy Spaghetti Squash Au Gratin is a lighter, low-carb twist on classic potato gratin—creamy, cheesy, and packed with flavor. Roasted spaghetti squash replaces the starch, delivering a gluten-free, veggie-rich side dish that’s both satisfying and wholesome. Perfect as a side or vegetarian main!

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

Instructions

  1. Preheat oven to 400°F (200°C). Slice spaghetti squash in half lengthwise and scoop out seeds.
  2. Drizzle cut sides with olive oil, season with salt and pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes until tender.
  3. Meanwhile, sauté onion and garlic in olive oil over medium heat until fragrant and translucent.
  4. Scrape cooked squash into strands using a fork and place in a mixing bowl.
  5. Add sautéed onion and garlic, Greek yogurt, and half the shredded cheese. Mix well.
  6. Transfer to a baking dish, top with remaining shredded cheese and Parmesan.
  7. Bake at 375°F (190°C) for 20 minutes until golden and bubbly.
  8. Let cool slightly, then garnish with fresh thyme or parsley and serve.

Notes

  • Add red pepper flakes for a little kick.
  • Stir in a splash of cream or extra yogurt for added richness.
  • Great with shredded chicken or turkey for extra protein.
  • Use different cheeses like Monterey Jack or fontina for variation.
  • Reheat with a bit of milk or yogurt if the dish becomes dry.
  • Not ideal for freezing—refrigeration is best for leftovers.

Nutrition

Find it online: https://cookedbymaya.com/healthy-spaghetti-squash-au-gratin/