Can I prepare the spaghetti squash ahead of time?

Absolutely! Cook and shred your spaghetti squash up to 3 days in advance and store it in the refrigerator. This is a great time-saving step that makes weeknight assembly lightning quick. Just be sure to drain any accumulated liquid before mixing with other ingredients.

What's the best way to cook spaghetti squash for this recipe?

My favorite method is to cut the squash in half lengthwise, scoop out the seeds, drizzle with olive oil, season with salt and pepper, and roast cut-side down at 400°F for about 30-40 minutes until fork-tender. Let it cool slightly, then use a fork to scrape out those beautiful strands.

Can I make this recipe dairy-free?

You can experiment with dairy-free alternatives like coconut cream instead of Greek yogurt and dairy-free cheese substitutes. The texture will be different, but it can still be delicious! Consider adding nutritional yeast for that cheesy flavor.

Why is my casserole watery?

This typically happens when excess moisture wasn't removed from the spaghetti squash. After cooking your squash, let it cool slightly, then press the strands gently between paper towels to remove excess moisture before proceeding with the recipe.

Creamy Spaghetti Squash Au Gratin Recipe

Name: Creamy Spaghetti Squash Au Gratin Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 3 cups cooked spaghetti squash (pulled apart); 2 eggs; 1 cup shredded mozzarella; 1/2 cup plain Greek yogurt; 2 tablespoons minced garlic; 1/2 teaspoon dried thyme; Salt (to preference); Pepper (to preference); 1/2 cup grated Parmesan

This Creamy Spaghetti Squash Au Gratin is a game-changer for anyone looking to enjoy comfort food with a healthier twist. Tender strands of spaghetti squash are combined with creamy cheese, Greek yogurt, and aromatic seasonings, then baked to golden perfection. It’s a low-carb alternative to traditional pasta dishes that doesn’t sacrifice flavor or that satisfying, cheesy goodness we all crave!

Why You’ll Love This Recipe

Veggie-Forward: Transforms humble spaghetti squash into a decadent, crave-worthy dish that even vegetable skeptics will devour.
Low-Carb Comfort: Satisfies that craving for something cheesy and comforting without the heavy carb load of traditional pasta dishes.
Versatile Side or Main: Works beautifully as a side dish or can stand alone as a vegetarian main course when you need something substantial yet light.
Make-Ahead Friendly: Prepare components ahead of time for easy assembly when you’re ready to bake, perfect for busy weeknights or entertaining.

Ingredients You’ll Need

Spaghetti Squash: The star of our show! When cooked, it creates pasta-like strands with a slightly sweet flavor that’s the perfect canvas for our creamy sauce.
Eggs: Act as a binding agent that helps everything hold together beautifully when baked.
Mozzarella Cheese: Provides that stretchy, melty goodness that makes every bite irresistible.
Greek Yogurt: Adds creaminess and tanginess while being healthier than heavy cream or sour cream.
Garlic: Gives a punch of flavor that permeates the entire dish – don’t skimp here!
Dried Thyme: Adds an earthy, aromatic quality that elevates the dish beyond basic cheese and squash.
Salt and Pepper: Essential for bringing out all the flavors – season according to your preference.
Parmesan Cheese: Creates that beautiful golden, slightly crispy top layer that’s impossible to resist.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein-Packed Version

Add 1-2 cups of shredded rotisserie chicken or browned Italian sausage to make this a heartier main dish.

Mediterranean Twist

Incorporate halved cherry tomatoes, chopped spinach, and crumbled feta cheese instead of some of the mozzarella.

Herbaceous Upgrade

Add fresh herbs like basil, oregano, or rosemary to brighten the flavor profile even more.

Spicy Kick

Mix in red pepper flakes or a diced jalapeño for those who enjoy some heat.

How to Make Creamy Spaghetti Squash Au Gratin

Step 1: Preheat the Oven

Preheat your oven to 400°F. This higher temperature ensures a beautifully browned top and thoroughly heated filling.

Step 2: Prepare the Squash Mixture

In a large bowl, combine your cooked spaghetti squash strands with eggs, mozzarella cheese, and Greek yogurt. Mix thoroughly until everything is well incorporated and evenly distributed.

Step 3: Season the Mixture

Add the minced garlic, dried thyme, salt, and pepper to the squash mixture. Don’t be shy with the seasonings here – spaghetti squash has a mild flavor that benefits from generous seasoning. Stir until every strand is coated with the flavorful mixture.

Step 4: Transfer to Casserole Dish and Top

Pour the seasoned squash mixture into a lightly greased casserole dish, spreading it out evenly. Sprinkle the parmesan cheese across the top, making sure to cover the entire surface for that perfect golden crust.

Step 5: Bake the Casserole

Place your casserole in the preheated oven and bake for about 30 minutes. You’ll know it’s done when the top turns a beautiful golden brown and the edges start to bubble slightly.

Step 6: Rest and Serve

Remove from the oven and let the casserole rest for 10 minutes. This resting period is crucial as it allows the dish to set up properly, making it easier to serve and enhancing the creamy texture.

Pro Tips for Making the Recipe

Properly Prep Your Squash: After cooking your spaghetti squash, be sure to drain excess moisture by pressing gently with paper towels. This prevents a watery casserole.
Room Temperature Ingredients: Allow your Greek yogurt and eggs to come to room temperature before mixing for a smoother, more even consistency.
Don’t Overcook: Watch the casserole carefully in the last few minutes of baking – you want it golden, not burnt!
Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can affect the meltability. Freshly grated cheese melts much better and tastes fresher.

How to Serve

Perfect Pairings

This creamy, cheesy dish pairs wonderfully with a crisp green salad dressed simply with olive oil and lemon juice – the brightness cuts through the richness perfectly.

Make It a Meal

Serve alongside some simple grilled chicken or a tender roast for a complete dinner that feels special but is actually quite easy.

Brunch Star

This au gratin makes an unexpected but delightful addition to a brunch spread – the eggy, cheesy goodness fits right in with traditional morning fare.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop, making day-two servings sometimes even better than the first!

Freezing

You can freeze this dish! Prepare up to the baking stage, cover tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

Reheating

For best results, reheat individual portions in the microwave at 70% power, or place the entire casserole (if there’s enough left) in a 350°F oven, covered with foil, until heated through – about 15-20 minutes.

FAQs

Can I prepare the spaghetti squash ahead of time?

Absolutely! Cook and shred your spaghetti squash up to 3 days in advance and store it in the refrigerator. This is a great time-saving step that makes weeknight assembly lightning quick. Just be sure to drain any accumulated liquid before mixing with other ingredients.
What’s the best way to cook spaghetti squash for this recipe?

My favorite method is to cut the squash in half lengthwise, scoop out the seeds, drizzle with olive oil, season with salt and pepper, and roast cut-side down at 400°F for about 30-40 minutes until fork-tender. Let it cool slightly, then use a fork to scrape out those beautiful strands.
Can I make this recipe dairy-free?

You can experiment with dairy-free alternatives like coconut cream instead of Greek yogurt and dairy-free cheese substitutes. The texture will be different, but it can still be delicious! Consider adding nutritional yeast for that cheesy flavor.
Why is my casserole watery?

This typically happens when excess moisture wasn’t removed from the spaghetti squash. After cooking your squash, let it cool slightly, then press the strands gently between paper towels to remove excess moisture before proceeding with the recipe.

Final Thoughts

This Creamy Spaghetti Squash Au Gratin is one of those magical recipes that transforms a simple vegetable into something truly special. It strikes that perfect balance between wholesome and indulgent, making it ideal for everything from weeknight dinners to special occasions. Even if you’re not typically a squash enthusiast, I’m confident this cheesy, creamy version will win you over. Give it a try – your taste buds (and possibly your waistline) will thank you!