Can I make this gluten-free?

Yes — the recipe is naturally gluten-free if you use gluten-free cheese and check labels. It’s a great swap for starchy sides.

Can I use a different binding agent instead of eggs?

You could try a flax egg (1 tbsp ground flax + 3 tbsp water), but texture changes slightly. Eggs give the creamiest set.

Is this recipe keto-friendly?

With careful portions and low-carb additions (skip any starchy add-ins), this fits well into many low-carb plans.

Absolutely — mushrooms, spinach, or roasted peppers make lovely additions and extend the dish.

Creamy Spaghetti Squash Au Gratin — Cozy Side Dishes for Chilly Nights

Description

Light, cheesy, and satisfying — this au gratin swaps pasta for tender spaghetti squash strands and bakes them in a silky, garlicky custard with a golden Parmesan top. Easy to pull together and perfect as a warm side or a cozy vegetarian main.

Ingredients

Scale

3 cups cooked spaghetti squash, shredded into strands
2 large eggs
1 cup shredded mozzarella cheese
½ cup plain Greek yogurt
2 tablespoons minced garlic
½ teaspoon dried thyme
Salt, to taste
Freshly ground black pepper, to taste
½ cup finely grated Parmesan cheese

Instructions

Heat the oven to 400°F (200°C). Getting the oven hot first ensures even baking and a nicely browned top.
In a roomy mixing bowl, combine the cooled spaghetti-squash strands with the eggs, mozzarella, Greek yogurt, and minced garlic. Stir until everything looks evenly coated and creamy — this is the base that gives the gratin its custardy texture.
Season the mixture with the dried thyme, a good pinch of salt, and several twists of black pepper. Taste a little (if you like) and adjust the seasoning so the flavors pop through.
Transfer the blended squash mixture into a lightly oiled or buttered casserole dish and smooth the surface. Scatter the grated Parmesan over the top in an even layer — this will create the browned, savory crust we all love.
Bake for roughly 30 minutes, or until the top takes on a light golden color and the center no longer jiggles. The exact time depends on your oven, so keep an eye on it toward the end.
Let the gratin stand for about 10 minutes after removing it from the oven. This short rest helps it firm up, making it easier to portion and serve.
Serve warm in squares or spoonfuls alongside roasted meats or a crisp salad.

Notes

Quick tips & tweaks
- Don’t skip draining: if your cooked squash has a lot of liquid, blot it lightly with paper towels before mixing so the gratin doesn’t get watery.
- For deeper garlic flavor, gently sauté the minced garlic in a tablespoon of olive oil until fragrant before adding it to the mix.
- Swap cheeses: provolone, fontina, or a sprinkle of Gruyère work well if you want a different melty profile.
- Add protein: stir in cooked ground turkey, shredded chicken, or crispy bacon bits to turn this into a heartier main.
- Bold tip: Let it rest 10 minutes before serving — firm slices cut much cleaner.
Storage
- Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the oven (350°F) to revive the crust, or microwave individual portions and then pop under the broiler a minute to crisp the top.