Description
This Creamy Spaghetti Squash Au Gratin is a delicious low-carb alternative to traditional au gratin dishes, featuring tender spaghetti squash baked in a rich, cheesy sauce made with eggs, Greek yogurt, mozzarella, and Parmesan. Seasoned with garlic and thyme, it offers a comforting, creamy texture with a golden crust, perfect as a nutritious side or vegetarian main dish.
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 and Prepare. Preheat your oven to 375°F (190°C). While the oven heats, ensure your spaghetti squash is cooked (either roasted or microwaved) and shredded into strands.
- Mix Ingredients. In a large bowl, combine the cooked spaghetti squash, eggs, shredded mozzarella, Greek yogurt, minced garlic, dried thyme, salt, and pepper. Stir well until all ingredients are fully incorporated into a creamy mixture.
- Transfer to Baking Dish. Lightly grease a baking dish, then spread the spaghetti squash mixture evenly in the dish to create a uniform layer.
- Add Parmesan Topping. Sprinkle the grated Parmesan evenly over the top of the squash mixture. This will help form a golden, savory crust during baking.
- Bake Until Golden. Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the top is bubbly and golden brown and the mixture is set when gently shaken.
- Cool and Serve. Remove from the oven and allow the dish to rest for 5 minutes before serving. This helps to set the creamy texture for easier slicing and serving.
Notes
- To cook spaghetti squash, halve and roast it at 400°F for 40 minutes or microwave for 10-12 minutes until tender.
- Use full-fat Greek yogurt for a creamier texture; low-fat options may produce a less rich dish.
- Adjust garlic and thyme amounts to suit your taste preferences.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- For a crispier top, broil for 2-3 minutes at the end of baking, watching carefully to prevent burning.
