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Spaghetti Squash Au Gratin with Caramelized Onions

 1 medium Witten's spaghetti squash
 1 medium onion, diced
 2 tbsp butter
 ¾ cup plain Greek yogurt
 2 cloves garlic, minced
 1 ⅓ cups sharp white cheddar cheese
 ½ tsp salt (+/- to taste)
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1. Preheat oven to 375.

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2. Cut squash lengthwise, scoop out seeds, and place face-down on a baking sheet with a 1/2 inch of water. Bake for 45 minutes.

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3. While squash is baking, caramelize onions.

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4. Heat a cast iron skillet and add butter and onions to the pan. Cook on medium, stirring frequently, until onions are brown and caramelized. Add garlic and cook for 2-3 minutes. Stir in spices.

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5. Once the squash has cooled some and you can handle it, scrape the flesh out with a fork.

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6. Stir the Greek yogurt into the onions and then add the squash and 1 cup of the cheese. Stir until combined.

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7. Top with the remaining 1/3 cup cheese and pour into a baking dish. Bake for 30 minutes. If the top isn’t browned, broil for a few minutes until the cheese is brown and bubbly.