Spaghetti Squash Au Gratin Casserole or Cups
A delicious Spaghetti Squash Au Gratin Casserole or Cups recipe that's healthy and easy to prepare.
Equipment
- oven
- casserole dish
- Skillet
Ingredients
Spaghetti Squash Mixture
- 4 cups spaghetti squash strands, cooked 1 medium spaghetti squash; see notes for cooking methods
- 1 teaspoon olive oil
- 1 cup onion 1 small onion; diced
- ½ cup sour cream or Greek yogurt
- 1 cup cheddar cheese shredded; divided
- 2 eggs lightly beaten
- ½ teaspoon garlic powder
- ¼ teaspoon salt or to taste
Instructions
Cooking Instructions
- Preheat oven to 350°F.
- Measure out 4 cups of spaghetti squash strands, draining off any excess liquid, and set aside.
- Heat olive oil in a small skillet over medium heat. Add diced onion and saute for about 5 minutes or until tender.
- Add cooked onion, strands of spaghetti squash, sour cream, ½ cup of cheddar cheese, whisked eggs, garlic powder, and salt to a large bowl and mix to combine.
- Spread the mixture into an 8 x 10 casserole dish or regular-sized muffin pans sprayed with non-stick cooking spray (will make 18 au gratin cups).
- Sprinkle remaining cheddar cheese over the top of the spaghetti squash mixture.
- Bake for about 25 minutes or until firm and starting to brown on top.
- Turn oven to broil and cook for 2-3 minutes more to crisp the tops.
- Allow spaghetti squash au gratin to cool for 10 minutes before serving.
Notes
Use Greek yogurt instead of sour cream for more protein. Spaghetti squash can be cooked whole or cut in half. Various make-ahead and freezing options are available.
Nutrition
Serving: 1cupCalories: 166kcalCarbohydrates: 7gProtein: 8gFat: 12gSaturated Fat: 7gCholesterol: 84mgSodium: 162mgPotassium: 156mgFiber: 1gSugar: 3gVitamin A: 445IUVitamin C: 3mgCalcium: 182mgIron: 1mg
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