Ingredients
1 medium spaghetti squash 1 tbsp olive oil ½ cup diced onion 2 cloves garlic, minced ½ cup plain Greek yogurt or sour cream 1½ cups shredded sharp cheddar cheese, divided ¼ tsp salt ¼ tsp black pepper Optional: ¼ tsp paprika or dried thyme
Instructions
Preheat oven to 400°F (205°C). Slice spaghetti squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil and place face-down on a baking sheet. Roast for 35–40 minutes or until tender. Meanwhile, heat a skillet over medium heat. Sauté onions in a bit of olive oil until softened (about 5 minutes). Add garlic and cook for 1 more minute. Remove from heat. Once squash is cool enough to handle, use a fork to shred it into noodle-like strands. In a large bowl, mix shredded squash with sautéed onions and garlic, Greek yogurt, 1 cup of cheese, salt, pepper, and optional paprika or thyme. Transfer mixture to a greased casserole dish. Top with remaining ½ cup of cheese. Bake at 375°F for 20–25 minutes, until hot and bubbly with a golden top. Let cool slightly before serving. Enjoy as a side dish or light main!
Notes
Choose ripe but firm spaghetti squash for best texture. Use sour cream instead of yogurt for a richer flavor. Add-ins like cooked chicken, bacon, or mushrooms make it heartier. Want a crunchy topping? Sprinkle almond flour or crushed pork rinds before baking. Leftovers taste even better the next day—just reheat and serve!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish, Vegetarian Main
- Method: Baking
- Cuisine: American Comfort