Spaghetti Squash Gratin

0 0 2020
  • Servings

    2
  • 2½ lb. spaghetti squash (to yield about 3 cups of spaghetti squash)
  • 2 eggs
  • 1 cup reduced-fat, shredded cheddar cheese
  • 1/2 cup plain low-fat Greek yogurt
  • 2 cloves garlic, minced
  • 1/2 Tbsp. fresh thyme
  • 1/4 tsp each salt and pepper
  • 1/4 cup reduced-fat, grated parmesan cheese
  • Cooking spray

Method

    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 Vegetables | 2 Extras

You may also like

By |2019-07-22T14:16:58-06:00December 19th, 2018|Comments Off on Spaghetti Squash Gratin