Warning! The recipe for Spaghetti Squash Gratin contains dairy ingredients. This one is going to be hard to resist. So if you are strictly dairy-free you might want to stop reading now.
- 1 spaghetti squash
- 2 tablespoons butter
- 1 medium onion, finely diced
- 3/4 cup plain Greek yogurt
- 1 1/4 cup grated Gruyère cheese (divided)
- 1 1/2 – 2 teaspoons sea salt (to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon grated nutmeg
- Preheat oven to 375 degrees F.
- Cut it in half lengthwise and place rind side up on a baking sheet. (If you have trouble cutting the squash you might consider microwaving for a couple of minutes just to soften a bit before baking.) Pour enough water in the pan to come up about 1/4”. Bake for 45 minutes and allow to cool.
- Scoop out the seeds and membranes from each side of the squash. (I find it easier to do after baking but some people do it before)
- Use a fork to “shred” the flesh of the spaghetti squash -set aside.
- Heat butter in a medium/large pan. Mmmm butter….
- Add the finely diced onions to the pan and sauté until translucent (approximately 12 minutes). Stir in the salt, pepper and nutmeg.
- Add the Greek yogurt, spaghetti squash and 3/4 cup of the Gruyère to the pan, stirring to combine, and heat for a couple of minutes on medium.
- Pour the mixture into a baking dish and spread it evenly.
- Top with the remaining 1/2 cup of grated cheese and bake for 30 minutes until hot and bubbling. If the top is not browned you can broil on high for a few minutes until the Gruyère cheese is nicely toasted.