Lean and Green Side Dish | Spaghetti Squash Gratin
1 LEAN | 3 GREEN | 3 CONDIMENTS
Ingredients
- 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 salt
- 1/4 tsp pepper
- 1/4 cup reduced fat grated parmesan cheese
- cooking spray
Instructions
- Preheat oven to 400 F.
- 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 place in a large bowl.
- Meanshile, in a medium sized bowl, mix remaining ingredients except for the parmesan cheese. Stir mixture into the spaghetti squash strands.
- Spread into a lightly greased casserole dish. Top with parmesan and press down to moisten. Bake uncovered for 30 mintues.