Spaghetti Squash Gratin (Lean & Green)

It’s what for dinner!


  • 1 2 1/2 lb spaghetti squash (to yield about 3 cups of spaghetti squash)
  • 2 eggs
  • 1 cup reduced-fat shredded cheddar cheese
  • 1/2 cup plain low-fat Greek yogurt
  • 2 cloves garlic, minced
  • 1/2 Tbsp fresh thyme
  • 1/4 tsp each salt & pepper
  • 1/4 cup reduced-fat, grated parmesan cheese
  • Cooking spray


  1. Preheat oven to 400 degrees F
  2. Halve the squash and scoop out the seeds. Bake face down on a baking sheet lined with parchment paper until squash is easily pierced with fork, about 30 minutes. Allow to cool, then scoop out spaghetti strands and pace in a large bowl.
  3. Meanwhile, in a medium-sized bowl, mix remaining ingredients except for the parmesan cheese. Stir mixture into the spaghetti squash strands.
  4. Spread into a lightly greased casserole dish. Top with parmesan, and press down to moisten. Bake uncovered for 30 minutes.

YIELD: Serves 2

PER SERVING: 1 Lean, 3 Green, 3 Condiments

TOTAL TIME: 60-75 minutes

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