Spaghetti Squash Au Gratin

I love cheesy potatoes, especially comforting spaghetti squash au gratin Main_thumbhashbrown casseroles.  When I was looking for a healthier option to bring to my MOPS group breakfast I decided to search for a spaghetti squash recipe.  I have used spaghetti squash as a hashbrown substitute before so I knew there was great potential.  I found a recipe at Dandy Dishes that sounded great.  I switched out the sour cream for greek yogurt, added a little more cheese now I have a super delicious healthier substitute for Au Gratin Potatoes or Hashbrown Casserole:

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Ingredients

  • 1 medium spaghetti squash
  • 2 tablespoons butter
  • 1 small onion, chopped (about 1 cup)
  • 1 teaspoon fresh thyme (¼ teaspoon dry thyme)
  • ¼ teaspoon red pepper flakes, adjust to taste
  • ½ cup plain greek yogurt
  • 1 cup shredded cheese
  • salt and pepper, to taste
  • Prep time: 50 minutes
  • Cook time: 20 minutes
  • Servings: 8
  • Difficulty: easy

Directions

Preheat the oven to 375 degrees.spaghetti squash

Cut the squash in half.  (1) Tip: You can put it in the microwave for 30 seconds to soften up the skin if it is too tough to cut. Remove the seeds. A serrated grapefruit spoon can make this even easier (2). Place the squash cut side down in a shallow baking dish (3) and bake for 45 minutes or until tender.spaghetti squash au gratin

Meanwhile, heat a medium skillet over medium heat. Add the butter, onions, thyme and red pepper (5). Cook until the onions are slightly browned. Tip: though the recipe does give a substitute of dried thyme, there is something about the fresh time that makes a great flavor in this dish.

When the squash is done, let it cool slightly and then use a fork to scrape the insides (4) and mix it with the onions, yogurt, and half of the cheese (6). Add salt and pepper to taste. Bake in a lightly buttered* baking dish (7) and top with remaining cheese.

Bake in a 375 degree oven for 15 to 20 minutes until golden brown (8).

Make ahead tip: I did all the prep and mixing the night before.  Then I covered and refrigerated it overnight.  Just before preheating the oven, I took out the dish out of the refrigerator.  When the oven was ready I baked it the full 20 minutes.  It baked up great and made for an easy breakfast side dish.

*Tip: When buttering the dish use the paper wrapper from the butter or a piece of parchment or waxed paper.

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