I love this recipe because it’s the perfect combination of indulgent and wholesome. The spaghetti squash gives me all the comfort of a classic au gratin, but it’s packed with nutrients and lower in carbs. I can serve it as a cozy side dish or even enjoy it as a vegetarian main course. I also love how easy it is to make—just roast, mix, and bake until golden and bubbly. It’s a dish that feels rich without being heavy, and it’s perfect for fall dinners or holiday gatherings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 medium spaghetti squash 1 tablespoon olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1/2 cup Greek yogurt or sour cream 1/2 cup shredded cheddar cheese 1/4 cup grated Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon smoked paprika (optional) 2 tablespoons chopped fresh parsley or chives, for garnish
Directions
I start by preheating my oven to 400°F (200°C). I cut the spaghetti squash in half lengthwise and scoop out the seeds. I brush the inside with olive oil, season lightly with salt and pepper, and place it cut-side down on a baking sheet lined with parchment paper. I roast it for about 35–40 minutes, or until the flesh is tender and easily pulls apart with a fork.
While the squash bakes, I sauté the chopped onion and garlic in a skillet over medium heat until they’re soft and fragrant. Once the squash is done, I let it cool slightly, then use a fork to scrape out the strands into a large mixing bowl.
I stir in the Greek yogurt (or sour cream), sautéed onions and garlic, cheddar cheese, Parmesan, and smoked paprika. I season it to taste with more salt and pepper if needed. I then transfer the mixture to a baking dish, spread it evenly, and top it with a little extra cheese for a golden finish.
I bake it at 375°F (190°C) for about 15–20 minutes until bubbly and lightly browned on top. Once it’s out of the oven, I sprinkle fresh parsley or chives over it and serve it warm.
Servings and Timing
This recipe makes about 4 servings and takes roughly 55 minutes total—10 minutes of prep, 35–40 minutes of roasting, and 15–20 minutes of baking. It’s ideal as a side dish for chicken, fish, or steak, or as a satisfying vegetarian meal on its own.
Variations
I like switching up the cheeses to keep things interesting—Gruyère or mozzarella make it extra melty, while feta adds a tangy touch. I’ve also mixed in spinach or kale for an extra veggie boost. If I’m craving spice, I toss in a pinch of cayenne or red pepper flakes.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. It reheats beautifully in the oven at 350°F (175°C) for about 10 minutes, or in the microwave in short bursts. The dish can also be frozen before baking; I just thaw it in the fridge overnight and bake it as directed.
FAQs
Can I make this ahead of time?
Yes, I often assemble it a day ahead, store it in the fridge, and bake it just before serving.
How do I cook the spaghetti squash faster?
I sometimes microwave the squash halves for about 10 minutes instead of roasting if I’m short on time.
Can I make it dairy-free?
Absolutely. I use a plant-based yogurt and vegan cheese to keep it creamy and flavorful.
What’s the best way to cut spaghetti squash safely?
I microwave it whole for 3–4 minutes first to soften the skin, making it easier to slice.
Can I add protein to make it a full meal?
Yes, I love adding shredded chicken, ground turkey, or tofu for extra protein.
Can I use frozen spaghetti squash?
Yes, just make sure to thaw and drain it well before mixing it into the sauce.
How long does it keep?
It lasts up to 3 days in the fridge and up to 2 months in the freezer if properly stored.
What can I serve it with?
It pairs perfectly with grilled meats, roasted vegetables, or a crisp green salad.
Is this dish keto-friendly?
Yes, when made with full-fat dairy and low-carb ingredients, it fits perfectly into a keto diet.
Conclusion
This Healthy Spaghetti Squash Au Gratin is my go-to comfort dish when I want something creamy, cheesy, and wholesome. I love how it transforms a simple squash into a rich, satisfying meal that still feels light. The flavors of garlic, cheese, and roasted squash come together beautifully, making it a dish I crave all season long. Whether I’m serving it as a side or the star of the meal, it always delivers that cozy, homemade comfort I love.
This Healthy Spaghetti Squash Au Gratin is a creamy, cheesy, and low-carb comfort dish that transforms roasted spaghetti squash into a rich yet light meal. With a garlicky cheese sauce and golden bubbly top, it’s the perfect wholesome alternative to traditional potato au gratin.
Ingredients
1 medium spaghetti squash
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup Greek yogurt or sour cream
1/2 cup shredded cheddar cheese (plus extra for topping)
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika (optional)
2 tablespoons chopped fresh parsley or chives, for garnish
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil, season with salt and pepper, and place cut-side down on the baking sheet.
Roast for 35–40 minutes until the flesh is tender and strands easily pull apart with a fork. Let cool slightly, then use a fork to scrape out the strands into a large bowl.
While the squash bakes, sauté the onion and garlic in a skillet over medium heat until soft and fragrant.
Add the sautéed onion and garlic to the squash strands, then stir in Greek yogurt (or sour cream), cheddar cheese, Parmesan cheese, and smoked paprika. Season with additional salt and pepper to taste.
Transfer the mixture to a lightly greased baking dish, spread evenly, and sprinkle extra cheese on top.
Bake at 375°F (190°C) for 15–20 minutes, until the top is golden and bubbly.
Remove from the oven, garnish with chopped parsley or chives, and serve warm.
Notes
Swap cheddar for Gruyère, mozzarella, or feta for different flavor profiles.
Add cooked bacon, ham, or sautéed mushrooms for extra heartiness.
To make it dairy-free, use vegan cheese and plant-based yogurt.
For a crispy top, sprinkle breadcrumbs or crushed pork rinds before baking.
Store leftovers in an airtight container for up to 3 days or freeze before baking for up to 2 months.
