Who doesn’t love that cheesy creamy hash brown casserole that usually makes an appearance around the holidays? If you are trying to avoid potatoes, this is a great substitute…Spaghetti Squash Au Gratin.
It’s lower in fat, calories and carbs. What more could you ask for? Oh and it tastes good too!
I used plain Greek yogurt in place of the sour cream which adds about triple the amount of protein and subbed spaghetti squash for the hash browns. There is a recipe similar floating around Pinterest, but the one I saw used sour cream and hardly any cheese. If calories weren’t a concern I’d probably use even more, but this is supposed to be a healthy substitute for your typical potato au gratin dish.
I used a sharp cheddar and parmigiano reggiano (the good stuff) but I think Gruyere would be soooo good. This dish would go great with any protein- lamb, ham, grilled chicken, fish, beef or would make an excellent addition to a vegetarian plate. I can see myself making this often since it would go well with so many things!
If you are looking for a great, healthy Holiday side dish that’s easy too, look no further.
- 1 small spaghetti squash (~2 pounds), cut in half lengthwise, seeds and membrane scooped out
- 2 teaspoons olive oil or butter
- ½ cup diced sweet onion
- 2 garlic cloves, minced
- ¼ teaspoon red pepper flakes (optional)
- salt and pepper
- 1 cup plain Greek yogurt (can sub sour cream)
- ½ heaping cup freshly grated sharp cheddar cheese
- ¼ cup Parmigiano Reggiano
- Two options for cooking the squash 1) place cut side up in a microwave safe baking dish, add ¼ cup water to the dish, loosely covered with plastic wrap and microwave for 12-15 minutes or until tender OR 2) place squash cut side down on a foil lined cookie sheet and bake for 30-45 minutes or until tender.
- While squash is cooking, heat a nonstick skillet on medium heat, add 2 teaspoons olive oil or butter, onions, garlic and red pepper flakes; saute for ~4 minutes or until lightly browned. Remove from heat.
- Once squash is cool enough to handle, scoop out flesh into a large bowl. Add sauteed onion mixture; season well with salt and pepper, a few good pinches of each (remember you are seasoning a whole squash and some onions). Stir in Greek yogurt, half of both cheeses and stir gently to combine.
- Pour mixture into a greased 2 quart baking dish. Sprinkle the top with remaining cheeses. Bake at 400 degrees for 25-30 minutes or until lightly browned.