Description
A creamy, cheesy casserole made with tender spaghetti squash, Greek yogurt, garlic, and herbs, baked to golden perfection with a savory Parmesan crust.
Ingredients
Scale
- 3 cups cooked spaghetti squash (pulled apart)
- 2 eggs
- 1 cup shredded mozzarella
- 1/2 cup plain Greek yogurt
- 2 tablespoons minced garlic
- 1/2 teaspoon dried thyme
- Salt (to preference)
- Pepper (to preference)
- 1/2 cup grated Parmesan
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine cooked and cooled spaghetti squash, eggs, shredded mozzarella, and Greek yogurt. Mix well until fully combined.
- Season the mixture with salt, pepper, minced garlic, and dried thyme. Mix thoroughly to ensure even seasoning.
- Transfer the seasoned mixture into a lightly greased casserole dish and spread evenly. Top with grated Parmesan cheese.
- Bake in the preheated oven for about 30 minutes, or until the top is golden brown and the casserole is set.
- Remove from oven and allow to rest for 10 minutes before serving. Slice and enjoy!
Notes
- Ensure the spaghetti squash is well-drained to prevent excess moisture in the casserole.
- Let the casserole rest before serving to help it set.
- Add crushed red pepper flakes for a bit of spice if desired.
- This dish can be made ahead and reheated the next day.
- Substitute mozzarella with your favorite melting cheese for a twist.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 75mg