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I’m always looking for new healthy recipes to add to my collection.  I’ve had a rough few months and went off my health program for a bit, but I’m back on track these days and focusing on healthy eating again, and this is one of my favorite healthy recipes.

I love spaghetti squash.  It is so versatile and can be used and prepared in a variety of ways.  It’s taste is very mild as well and it really takes on the flavors of whatever you’re cooking with it.  I’ve used it as a taco bake/casserole, spaghetti squash lasagna, and of course, the Spaghetti Squash Chicken Enchilada recipe I’ve previously shared.  (Don’t worry I’ll be sharing the others soon!)

I found this recipe through my health program (and if you’re ever interested in learning more about it, feel free to reach out to me!  As a Health Coach for the program, I can help guide you on your way to achieving optimal health!)  Thanks for letting me plug.  I digress…

This recipe is delicious.  I love cheese and this reminds me of a crustless quiche type of dish.  Cooked spaghetti squash is combined with eggs, Greek yogurt, and cheeses and delivers a delicious vegetarian dish.  While all of ingredients also help bind it together, the cheese gives it a really nice flavor and the Greek yogurt gives it that little bit of tang.  I also roast my spaghetti squash in the oven with some olive oil and seasonings as well – salt, pepper, onion powder, and garlic powder.  I love the flavor roasting gives the spaghetti squash.  It takes more time than cooking it in a microwave, but it is so worth it!!  It really gives the squash time to develop some deep, rich flavor and allows the seasonings to absorb into the squash giving it a nice, elevated level of flavor.

I’ve made this a few times for myself as part of my health plan as a dinner for myself.  Most recently, I made it for Easter and it was a huge hit among our extended family.  While our family likes vegetables, they are pretty picky about which ones, and honestly, I wasn’t expecting them to like this.  There was nothing left!  I couldn’t believe it!  Healthy eating and delicious food equals a win in my book!

What I also love about this dish is its versatility.  It can stand on its own as an entree dish or served in smaller portions as a side dish.  This vegetarian dish is a delicious, healthy alternative to potatoes or other starchy side dishes.  I hope you’ll take the time to give it a try.  You won’t be disappointed!!

Spaghetti Squash Gratin

2 1/2 lbs. spaghetti squash (to yield about 3 cups cooked spaghetti squash)
Olive Oil
Salt, Pepper, Onion Powder, and Garlic Powder (to season spaghetti squash)
2 eggs
1 cup reduced fat shredded cheddar cheese
½ cup plain low-fat Greek yogurt
2 cloves garlic, minced
½ Tbsp. fresh thyme
¼ tsp. each salt and pepper
¼ cup reduced fat grated Parmesan cheese
Cooking Spray

  1. Preheat oven to 400 degrees F.
  2. Halve the squash and scoop out the seeds.  Rub olive oil on inside of spaghetti squash and season with salt, pepper, onion powder, and garlic powder.  Bake face down on a baking sheet lined with parchment paper until squash is easily pierced with a fork, about 45 minutes.  Allow to cool.  Using a fork, shred the spaghetti squash into strands and place in a large bowl.
  3. While squash is baking, in a medium sized bowl, mix remaining ingredients together (except for Parmesan cheese).  Stir mixture into the spaghetti squash strands.
  4. Spray an 8 x 8 inch square Pyrex or glass baking dish with cooking spray.  Spread mixture into the lightly greased casserole dish.  Top with Parmesan cheese and press down to moisten.
  5. Bake uncovered 30 minutes.

Recipe from Pinterest