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Spaghetti Squash Gratin

Spaghetti Squash Gratin

August 6, 2018

When roasted correctly it is tender and slightly sweet and a great base for a multitude of different flavors. It’s a wonderful low-carb pasta replacement and even makes a great breakfast dish, too.

  • Yields: 6 servings
Spaghetti Squash Gratin


1Preheat the oven to 400°F.

2Slice the spaghetti squash lengthwise and scoop out the seeds and center flesh.

3Drizzle with olive oil, salt, and pepper and place cut-side down on the baking sheet.

4Roast for 40 minutes until tender. Flip each half so the cut-side is face up and let rest 15-20 minutes to cool.

5Dice the yellow onion and roughly chop the baby spinach.

6Add 1 tablespoon olive oil to a pan over low heat. Saute the onions and garlic until translucent, add the spinach and stir for approximately 30 seconds until it starts to wilt.

7Using a fork, scrape the spaghetti squash away from the skin into small strands.

8Add the spinach and onion mixture, egg, sour cream, and 1/4 cup of Parmesan cheese. Stir until fully combined.

9Spray an 8x8 glass baking dish with non-stick spray and add the spaghetti squash mixture.

10Top with remaining 1/4 cup of Parmesan cheese and bake an additional 30 minutes until golden brown on top.


6 cups spaghetti squash cooked

2 cups baby spinach chopped

1/2 cup yellow onion diced

1 tablespoon garlic chopped

3 tablespoons extra virgin olive oil

1/2 cup sour cream

1 egg

1/2 cup Parmesan cheese shredded




Nutrition Facts

Serving Size1 serving
Total Fat14g
Saturated Fat4g
Total Carbohydrates7g
Dietary Fiber1g

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