Description
A silky, cheesy spaghetti squash casserole that bakes to a golden crust—eggs and Greek yogurt bind tender squash strands with gooey mozzarella and nutty Parmesan for a comforting, lower-carb side or light main.
Ingredients
- 2 Eggs
- 3 cups Cooked spaghetti squash, shredded into strands
- Freshly ground black pepper
- 1/2 tsp Dried thyme
- 1 cup Shredded mozzarella cheese
- 2 tbsp Fresh garlic, finely minced
- Kosher salt
- 1/2 cup Grated Parmesan cheese
- 1/2 cup Plain Greek yogurt (full-fat if you want extra creaminess)
Instructions
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Preheat your oven to 400°F (200°C) and grease a medium casserole dish so the bake releases easily.
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In a large mixing bowl, combine the cooled spaghetti squash with the eggs, Greek yogurt, and shredded mozzarella. Stir until everything is evenly incorporated and the mixture looks creamy.
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Add the minced garlic, dried thyme, a generous pinch of salt, and a few grinds of black pepper. Mix thoroughly so the seasonings distribute through the squash.
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Spoon the mixture into the prepared dish and spread it into an even layer. Scatter the grated Parmesan over the top to create a savory crust.
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Bake on the middle rack for about 25–35 minutes, or until the top turns lightly golden and the center feels set. Oven times vary, so check for a subtle browning rather than deep color.
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Remove from the oven and let the casserole rest for 8–10 minutes; this helps it firm up for cleaner slices. Serve warm.
Quick tip: if your squash seems watery, drain it in a sieve and pat dry before mixing to prevent a soggy casserole.