Description
A deliciously creamy and healthy twist on traditional au gratin, featuring spaghetti squash as a low-carb alternative.
Ingredients
Scale
- 1 medium spaghetti squash (about 3 lbs)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 cup shredded sharp cheddar cheese (divided)
- ½ cup Parmesan cheese, grated
- ½ cup Greek yogurt or light sour cream
- ½ cup milk (or unsweetened almond milk for low-carb)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp nutmeg (optional, for warmth)
- Fresh parsley or basil, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the squash in half lengthwise and scoop out the seeds.
- Drizzle with olive oil, season lightly with salt and pepper.
- Place cut side down on a baking sheet and roast for 35–40 minutes, until tender.
- Let it cool slightly, then use a fork to shred the flesh into “noodles.”
- In a skillet, melt butter and sauté onion until soft (about 3–4 minutes).
- Add garlic and cook for another 30 seconds.
- Stir in milk, Greek yogurt, and half the cheddar and Parmesan.
- Mix until melted and creamy, season with salt, pepper, and nutmeg.
- In a bowl, toss spaghetti squash strands with the creamy cheese mixture until well coated.
- Transfer to a greased baking dish.
- Top with the remaining cheddar and Parmesan.
- Bake uncovered for 20–25 minutes, until bubbly and golden on top.
- Serve hot, garnished with chopped parsley or basil.
Notes
- Add cooked bacon, ham, or sautéed mushrooms for extra flavor.
- To make it keto, use heavy cream instead of milk.
- For a spicier version, sprinkle with red pepper flakes before baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Healthy Spaghetti Squash Au Gratin, Low Carb, Creamy Dish