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)
Salt, Pepper, Onion Powder, and Garlic Powder (to season spaghetti squash)
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
- Preheat oven to 400 degrees F.
- 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.
- While squash is baking, in a medium sized bowl, mix remaining ingredients together (except for Parmesan cheese). Stir mixture into the spaghetti squash strands.
- 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.
- Bake uncovered 30 minutes.
Recipe from Pinterest