Ingredients
Scale
- 1 medium spaghetti squash
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup plain Greek yogurt
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Optional: Fresh thyme or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Slice squash in half lengthwise and remove seeds.
- Place squash cut-side down on a baking sheet and roast for 30–40 minutes until tender.
- Let squash cool slightly, then scrape strands into a bowl.
- Heat olive oil in a skillet, sauté onion until soft, add garlic, and cook 1 more minute.
- Add sautéed onion/garlic, yogurt, 3/4 cup cheddar, salt, and pepper to squash. Mix well.
- Transfer mixture to a greased baking dish. Top with remaining cheddar and Parmesan.
- Bake at 375°F (190°C) for 15–20 minutes until bubbly and golden. Broil last 2 mins for a crispy top.
- Let rest for 5–10 minutes before serving. Garnish with fresh herbs.
Notes
- Drain squash in a colander if too watery.
- Sub sour cream for yogurt if preferred.
- Add cooked chicken or turkey for a heartier version.
- Divide into ramekins for meal prep.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 4g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg