This spaghetti squash au gratin is rich, cheesy, creamy, and delicious and it seems like there is no way it can be healthy, but I assure you it is!
This spaghetti squash reminds me of one of my favorite comfort foods, but it’s WAAAAAY better. I used all wholesome ingredients, no heavy cream, or cream of chicken soup anywhere to be found here, and I replaced the potatoes with spaghetti squash.
Now, I am not saying potatoes are unhealthy, but I had a beautiful spaghetti squash – straight from my neighbor’s garden – so I decided to make a low carb version of one of my favorite comfort foods… and it did not disappoint!
I actually had my dad over for dinner, while my mom was out-of-town (girl’s trip), and after he had finished his serving, I asked him what he thought of it. He said it was GREAT and was going to pretend like it was healthy since it had spaghetti squash in it. Those are my favorite types of comments, so I was more than happy to let him know that it was indeed healthy!
This particular recipe is the perfect compliment to almost any dinner. I like to make it as a side to grilled chicken and veggies, for a delicious and satisfying dinner…but it could also be served as a main course for a “Meatless Monday” or vegetarian dinner. The yogurt and cheese give the dish an extra punch of protein, making it suitable as an entree as well as a side dish. Either way, it tastes fabulous!
Here are some tips and tricks to make this recipe even better:
- My favorite way to cook spaghetti squash is to preheat an oven to 400, cut the spaghetti squash in half lengthwise, scoop out the seeds, drizzles the insides with a little olive oil then sprinkle the insides with some salt. Bake for 40 to 60 minutes, until the cut sides, are turning golden and the interiors are easily pierced through with a fork. Small squash will be done sooner than large squash.
- Since spaghetti squash will keep well in the fridge for at least five days, I will often cook two at a time and save one for a day or two later to make for a dish like this one that’s perfect for using a pre-cooked squash.
- Sometimes I actually plan things ahead and pre-make this earlier in the day and then when I start making my main dish, I put it on the kitchen counter for a little while to warm up the dish a bit so it doesn’t crack in the dish from the extreme temperature change, then I bake it 5-10 minutes longer. It’s nice to not have to worry about baking my side dish with the rest of my meal.
I would love to know if you make this spaghetti squash and how you like it. Please comment below and let me know what you think!
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Spaghetti Squash Au Gratin Recipe
This spaghetti squash au gratin low carb is rich, cheesy, creamy, and delicious and seems like there is no way it can be healthy, but I assure you it is!
- Prep Time: 5 Minutes
- Cook Time: 20 Minutes
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Side Dish
- Cuisine: American
- Preheat oven to 350 degrees
- Melt the butter in a saucepan over medium heat
- Add the garlic and onion and saute until onion is translucent (2-5 minutes)
- Add the arrowroot powder and stir until it has combined and thickened
- Stir in plain yogurt and milk and allow to come to a gentle boil
- Reduce the heat and add the cheese, stir until melted
- Place spaghetti squash in a large bowl and add sauce, mix well, and season with salt and pepper
- Put into a greased 8×8 baking dish and bake for 20-30 minutes or until heated through
- If you have a dairy intolerance, try making this dish with goat cheddar and plain goat yogurt – it will make it much easier on the digestive system.
Keywords: low carb, rich, cheesy, creamy