Irresistible Spaghetti Squash Au Gratin: A Cheesy Low-Carb Delight
Indulge in our Spaghetti Squash Au Gratin, a healthy and delicious alternative to traditional gratin dishes. This recipe combines tender spaghetti squash with creamy Greek yogurt, savory cheeses, and crispy bacon, all baked to perfection. It’s the ultimate comfort food that’s both nutritious and satisfying.
This Spaghetti Squash Au Gratin has quickly become a beloved dish in our household. My husband can’t get enough of the rich, cheesy flavor, and the kids love the fun of scooping out the squash. It’s our go-to recipe for a cozy family dinner, and it’s always a hit at potlucks and gatherings.
Why This Spaghetti Squash Au Gratin?
Nutritious and Flavorful
This dish is a fantastic way to enjoy the rich flavors of a gratin while keeping it light and nutritious. Spaghetti squash is packed with vitamins and minerals, making it a great low-carb alternative to pasta.
The recipe is straightforward and perfect for busy weeknights. It’s also versatile enough to be served as a main course or a side dish. Plus, it’s gluten-free, making it suitable for various dietary preferences
The combination of cheddar, mozzarella, and Parmesan cheeses creates a gooey, flavorful topping that perfectly complements the tender squash. The addition of bacon adds a delightful crunch and savory depth.
Ingredients
Spaghetti Squash Au Gratin
- 1 medium spaghetti squash
- A pinch of salt
- A pinch of black pepper
- 30ml (2 tablespoons) olive oil
- 15ml (1 tablespoon) minced onion powder
- 5ml (1 teaspoon) garlic powder
- 15ml (1 tablespoon) Italian seasoning
- 180ml (3/4 cup) plain Greek yogurt
- 60g (1/2 cup) cheddar cheese, shredded
- 60g (1/2 cup) mozzarella cheese, shredded
- 30g (1/4 cup) Parmesan cheese, grated, plus more for topping
- 4 slices cooked bacon, roughly chopped
- Fresh parsley for garnish (optional)
Directions
- Preheat the oven to 375°F (190°C). Poke holes all over the spaghetti squash with a fork and microwave for 4-6 minutes, or until slightly softened.
- Prepare the squash: Cut the squash in half lengthwise and scoop out the seeds. Drizzle olive oil over the cut sides and rub it all over, including the skin. Sprinkle with salt and pepper.
- Bake the squash: Place the squash halves cut side down on a baking sheet lined with aluminum foil. Bake for 50-60 minutes, or until the flesh is tender.
- Cool and scrape: Remove the squash from the oven and let it cool until it’s safe to handle. Set the oven to broil. Use a fork to scrape the flesh into spaghetti-like strands, leaving the shells intact.
- Mix the filling: In a medium bowl, combine the scraped squash, minced onion powder, garlic powder, Italian seasoning, Greek yogurt, cheddar cheese, mozzarella cheese, Parmesan cheese, and chopped bacon. Mix well.
- Fill and broil: Divide the mixture evenly between the two squash shells. Top with additional cheese and bacon. Broil for 2-4 minutes, or until the cheese is melted and golden.
- Garnish and serve: Garnish with fresh parsley if desired. Serve warm and enjoy!
Notes
- Substitutions: Feel free to use turkey bacon or omit it for a vegetarian version. You can also experiment with different cheeses for a unique flavor.
- Nutritional Information: This dish is rich in protein and fiber while being low in carbs, making it a perfect option for a healthy diet.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
