Spaghetti Squash Gratin

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  • Servings

  • 2½ lbs. spaghetti squash
  • 2 eggs
  • 1 cup low-fat, shredded cheddar cheese
  • 1/2 cup low-fat, plain Greek yogurt
  • 2 cloves garlic, minced
  • 1/2 Tbsp. fresh thyme
  • 1/4 tsp. each salt and pepper
  • 1/4 cup low-fat, grated Parmesan cheese
  • Cooking spray


    1. Preheat oven to 400°F.
    2. Halve the squash and scoop out the seeds. Bake face down on a baking sheet line with parchment paper until squash is easily pierced with fork, about 30 minutes. Allow to cool, then scoop out spaghetti strands and place in a large bowl.
    3. Meanwhile, in a medium-sized bowl, mix remaining ingredients except for the parmesan cheese. Stir mixture into the spaghetti squash strands.
    4. Spread into a lightly greased casserole dish. Top with Parmesan and press down to moisten. Bake uncovered for 30 minutes.

    Per Serving: 1 Lean-0 | 3 Fresh | 2 Extras

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