Description
Creamy spaghetti squash au gratin is a cozy, low-carb side dish that combines tender squash strands with creamy Greek yogurt, mozzarella, and garlic, all baked to golden, cheesy perfection. It’s gluten-free, satisfying, and easy enough for busy weeknights yet elegant enough for entertaining.
Ingredients
3 cups cooked spaghetti squash, strands separated
2 large eggs
1 cup shredded mozzarella
½ cup plain Greek yogurt
2 tbsp minced garlic
½ tsp dried thyme
Salt and pepper to taste
½ cup grated Parmesan cheese
Instructions
Preheat oven to 400°F (200°C).
In a large mixing bowl, combine cooled spaghetti squash strands, eggs, mozzarella, yogurt, garlic, thyme, salt, and pepper. Mix thoroughly.
Grease a medium baking dish and pour in the mixture, spreading it evenly.
Sprinkle Parmesan cheese evenly over the top.
Bake for 30–40 minutes, until bubbly and golden brown.
Let rest 5–10 minutes before slicing and serving.
Notes
Let squash cool fully before mixing to prevent scrambling the eggs.
For added flavor, mix in smoked paprika or substitute gouda for mozzarella.
Add sautéed mushrooms, onions, or spinach for extra texture and nutrients.
Can be assembled in advance and baked later—just wait to add Parmesan before baking.
Stores well and reheats beautifully for leftovers or meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American