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Spaghetti Squash Au Gratin Recipe

Spaghetti Squash Au Gratin Recipe
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★★★★★

4.9 from 17 reviews

Spaghetti Squash Au Gratin is a healthy and comforting dish that combines roasted spaghetti squash strands with tender chicken, sautéed onions, creamy Greek yogurt, and melted cheddar cheese. This low-carb, protein-packed meal is baked to golden perfection, offering a delicious twist on traditional au gratin recipes, perfect for a wholesome weeknight dinner.

Ingredients

Scale

Squash and Chicken

  • 1 medium spaghetti squash
  • 1 pound chicken breast
  • Salt and black pepper to taste
  • Olive oil, for seasoning

Vegetables and Dairy

  • 1 medium onion, diced
  • 2 tbsp butter
  • 2 cloves garlic, grated
  • 3/4 cup plain Greek yogurt (or sour cream)
  • 1 1/3 cups cheddar cheese, shredded (divided: 1 cup + 1/3 cup)
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the squash and baking the chicken.
  2. Prepare Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds using a spoon. Drizzle the flesh with olive oil and sprinkle with salt and black pepper for seasoning.
  3. Roast Squash: Place the squash halves cut side down on a rimmed baking sheet lined with aluminum foil to catch drips and ensure easy cleanup.
  4. Prepare Chicken: Cut the chicken breast into four equal pieces. Arrange the chicken pieces on the baking sheet alongside the squash and season them with salt and black pepper.
  5. Bake: Bake the chicken and squash in the preheated oven for about 45 minutes or until the chicken is cooked through and the squash is tender enough to shred with a fork.
  6. Shred Squash and Dice Chicken: Remove the squash from the oven and use a fork to scrape out the flesh, creating noodle-like strands. Dice the cooked chicken into small pieces.
  7. Sauté Onions and Garlic: Meanwhile, melt butter in a pan over medium-low heat. Add the diced onion and grated garlic, cooking gently until the onions are very soft and translucent.
  8. Combine Ingredients: In a large mixing bowl, combine the spaghetti squash strands, diced chicken, sautéed onions and garlic, Greek yogurt, 1 cup of shredded cheddar cheese, salt, and black pepper. Mix thoroughly to combine all flavors.
  9. Fill Squash Shells: Spoon the mixture back into the empty spaghetti squash shells, spreading evenly.
  10. Top and Broil: Sprinkle the remaining 1/3 cup cheddar cheese on top of the filled shells. Place under the broiler on high for a few minutes until the cheese is golden brown and bubbly. Watch carefully to avoid burning.

Notes

  • You can substitute sour cream for Greek yogurt if preferred for a richer flavor.
  • Use sharp cheddar cheese for a more intense cheesy taste or mild for a subtle flavor.
  • To make this dish gluten-free, ensure the Greek yogurt and other ingredients do not contain additives with gluten.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Adding herbs like thyme or parsley can add a fresh flavor dimension if desired.

Nutrition

Keywords: spaghetti squash recipe, healthy chicken dinner, au gratin squash, low-carb dinner, baked chicken with vegetables

Find it online: https://todayfoodrecipe.com/spaghetti-squash-au-gratin-recipe/