Description
A lightened-up cheesy casserole with roasted spaghetti squash, Greek yogurt, and sharp cheddar. Creamy, satisfying, and low-carb!
Ingredients
1 medium spaghetti squash
1 tbsp olive oil
½ cup diced onion
2 cloves garlic, minced
½ cup plain Greek yogurt (or sour cream)
1½ cups shredded sharp cheddar cheese, divided
¼ tsp salt
¼ tsp black pepper
Optional: ¼ tsp paprika or thyme for extra flavor
Instructions
1. Preheat oven to 400°F. Slice spaghetti squash in half, scoop seeds, and roast cut-side down for 35–40 minutes.
2. Once cool, use a fork to scrape the strands. Place in a clean towel and squeeze out excess water.
3. In a pan, heat olive oil and sauté onion for 3–4 minutes. Add garlic and cook 1 minute more.
4. In a large bowl, mix Greek yogurt, half the cheese, sautéed onions, garlic, salt, pepper, and optional spices.
5. Fold in the squash strands gently.
6. Transfer to a greased baking dish. Top with remaining cheese.
7. Bake at 375°F for 20–25 minutes until bubbly and golden. Broil last 2 minutes if desired.
8. Cool slightly and serve warm.
Notes
Roast the squash to prevent sogginess. Don’t skip squeezing out water.
Store in fridge up to 4 days. Reheat covered in oven for best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Sides
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg