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

Description

Creamy Spaghetti Squash Au Gratin is a delicious and healthier alternative to traditional au gratin dishes. This recipe combines baked spaghetti squash with a creamy cheese mixture, herbs, and seasoning for a comforting, flavorful dish. Topped with golden Parmesan, this is a perfect side dish or light main course for any occasion.

Ingredients

Units Scale

Squash Mixture

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)

Topping

1/2 cup grated Parmesan

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Instructions

Preheat the Oven
Preheat your oven to 400°F (200°C). This step ensures the oven reaches the proper temperature for baking the casserole evenly, resulting in a golden crust and a rich, creamy center.
Prepare the Squash Mixture
In a large bowl, combine the cooked and cooled spaghetti squash with the eggs, shredded mozzarella, and Greek yogurt. Mix thoroughly until all the ingredients are well combined. This mixture forms the base of the dish and is packed with creamy goodness.
Season the Mixture
Season the squash mixture with minced garlic, thyme, salt, and pepper. Stir thoroughly to evenly distribute the seasoning, enhancing the dish’s flavor profile.
Transfer to Casserole Dish and Top
Lightly grease a casserole dish and pour in the seasoned squash mixture. Spread it out evenly to ensure uniform baking. Then, generously sprinkle the grated Parmesan cheese over the top. This will create a flavorful, crisp crust once baked.
Bake the Casserole
Place the casserole dish in the preheated oven and bake for about 30 minutes, or until the top is golden brown. This step allows the flavors to blend and creates the perfect cheesy topping.
Rest and Serve
Once baked, remove the casserole from the oven and allow it to rest for 10 minutes. This helps the dish set, making it easier to slice and serve. Enjoy its creamy, cheesy layers with friends and family!

Notes

For a lower-carb option, you can replace some of the cheese with nutritional yeast.
If fresh garlic isn’t available, you can use garlic powder as a substitute (about 1 teaspoon).
To make it a complete meal, add cooked chicken or ground turkey to the squash mixture.
This dish pairs well with a fresh green salad or roasted vegetables.

Nutrition

Serving Size: 1 Serving
Calories: 220kcal
Sugar: 4g
Sodium: 400mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 15g
Cholesterol: 120mg