Transfer mixture to a greased casserole Recipe

Craving a lighter, veggie-packed twist on comfort food? This Healthy Spaghetti Squash Au Gratin is about to become your new go-to casserole! Roasted strands of spaghetti squash mingle with a creamy Greek yogurt sauce, savory onions and garlic, a sharp cheddar cheese blanket, and a golden-baked finish. The best part: when you get to the step to transfer mixture to a greased casserole, the kitchen fills with the most irresistible, cozy aroma. This recipe manages to be both wholesome and satisfyingly rich, making it perfect for weeknights or any time you’re yearning for something totally craveable and guilt-free!

Ingredients You’ll Need

You’ll be amazed by how this short list of wholesome pantry staples transforms into a decadent-tasting casserole! Each ingredient brings something special, whether it’s creamy texture, tangy depth, or that signature cheesy pull. Here’s what you need for ultimate comfort:

• Spaghetti Squash: The star of the show—once roasted, it turns into tender, pasta-like strands that soak up all the flavor.
• Olive Oil: For roasting and sautéing; it brings a fruity, hearty richness to both the squash and veggies.
• Onion: Adds fragrant sweetness and delicate texture that rounds out the gratin.
• Garlic: Just two cloves unlock loads of savory depth and aroma.
• Plain Greek Yogurt or Sour Cream: This secret ingredient makes the sauce creamy with a hint of tang (and a protein boost, if using yogurt).
• Shredded Sharp Cheddar Cheese: Melty, sharp, and bold—cheddar’s got the crown in this bake, with a little for the blend and a little for the golden topping.
• Salt: Brings all the flavors into perfect harmony—don’t skip it!
• Black Pepper: Adds a subtle backdrop of warmth and zip to the creamy sauce.
• Optional Paprika or Dried Thyme: Sprinkle in for color and a cozy herbal aroma that’s just right for cool evenings.

How to Make Transfer mixture to a greased casserole

Step 1: Roast Your Spaghetti Squash

Start by preheating your oven to 400°F (205°C). Cut your spaghetti squash in half lengthwise and scoop out the seeds (I love using a sturdy spoon for this). Brush the cut sides with olive oil for extra flavor, then place them face-down on a baking sheet. Roast for 35 to 40 minutes, until the flesh yields easily to a fork. Roasting brings out the sweetness and makes the squash perfect for soaking up all the creamy goodness later!

Step 2: Sauté the Onions and Garlic

While your squash roasts, set a skillet over medium heat. Drizzle in a little olive oil and add your diced onions. Sauté until translucent and soft—about five minutes—then stir in your minced garlic. Let them mingle on the heat just long enough to become fragrant, about a minute, then take off the heat. This combo gives your dish its deep, homey base flavor.

Step 3: Shred and Mix

Once the squash halves are cool enough to handle, use a fork to gently scrape the flesh into pasta-like strands. Toss the strands into a large bowl and add the sautéed onions and garlic, Greek yogurt (or sour cream), 1 cup of cheese, salt, pepper, and your optional seasoning. Stir it all together until creamy and evenly combined—it should be cheesy, tangy, and full of promise!

Step 4: Transfer mixture to a greased casserole Dish

Transfer mixture to a greased casserole dish (an 8×8 square or similarly sized baking dish works great). Smooth the top, then sprinkle with the remaining ½ cup of cheddar cheese. This is the magical moment when those flavors settle in together, getting ready to bubble up into something unforgettable.

Step 5: Bake to Perfection

Place your casserole in a 375°F oven and bake for 20 to 25 minutes, until it’s hot, bubbly, and golden brown on top. As that cheesy topping browns, you’ll know you’re just minutes away from a seriously dreamy meal.

Step 6: Rest & Serve

Let your casserole rest for a few minutes after baking—this makes it easier to slice and serve. The flavors settle as it cools slightly, and the creamy texture becomes utterly irresistible. Now, gather everyone around, serve up generous scoops, and dig in!

How to Serve Transfer mixture to a greased casserole

Garnishes

Give your Healthy Spaghetti Squash Au Gratin an inviting finish right before serving. A sprinkle of fresh chopped parsley, chives, or even a dash of smoked paprika adds gorgeous color and a little burst of fresh flavor. You could even try a light dusting of extra cheese or a scattering of crunchy toasted breadcrumbs for texture—totally your call!

Side Dishes

This casserole is hearty enough to stand alone, but it’s also dreamy with simple sides. I love pairing it with a crisp green salad, steamed broccoli, or roasted chicken. Thick slices of sourdough or a hunk of garlic bread turn it into the ultimate comfort meal, perfect for soaking up every last bit of creamy sauce.

Creative Ways to Present

Make it memorable by scooping portions into individual ramekins for a dinner party, or let it shine as the centerpiece in a family-style feast. You can even use the empty spaghetti squash shells as rustic serving bowls—just transfer mixture to a greased casserole shell instead of a dish for a clever, zero-waste twist!

Make Ahead and Storage

Storing Leftovers

Leftover Healthy Spaghetti Squash Au Gratin keeps beautifully in the fridge. Simply let the dish cool to room temperature, cover tightly, and refrigerate for up to four days. The flavors deepen and meld, sometimes even tasting better the next day!

Freezing

Yes, you can freeze this casserole—just be sure to transfer mixture to a greased casserole that’s freezer-safe. Once cooled, wrap well and store for up to two months. Thaw overnight in the refrigerator before reheating.

Reheating

To reheat, cover your casserole with foil and warm in a 350°F oven until heated through, about 20 minutes. For single servings, a microwave works too (just use a microwave-safe plate and heat in short bursts). The cheesy top will refresh nicely, and the creamy consistency remains dreamy.

FAQs

Do I have to use Greek yogurt, or can I use something else?

You can use sour cream or even plain regular yogurt as a substitute for Greek yogurt. The texture and tang will be similar, though Greek yogurt does offer an extra boost of creaminess and protein.

Can I make this dish ahead of time?

Absolutely! You can assemble the casserole a day in advance. Just transfer mixture to a greased casserole, cover, and refrigerate. When you’re ready to bake, pop it in the oven and add a few extra minutes to the baking time if it’s cold from the fridge.

Can I add protein to this casserole?

Definitely! Feel free to stir in cooked, shredded chicken, turkey, or even crispy bacon to turn this side into a filling main dish. Just fold it in when you transfer mixture to a greased casserole dish.

My squash seems watery. What should I do?

If your spaghetti squash has extra moisture after roasting, give the strands a gentle squeeze with a clean towel before mixing them in. This keeps your casserole creamy, not soupy, and helps the cheese crisp up on top.

Can I use other cheeses?

Totally! While sharp cheddar is a classic, mixing in a bit of mozzarella, gruyere, or even pepper jack can add new flavor dimensions and extra cheesiness. Swap fully or in part with your favorites before you transfer mixture to a greased casserole for baking.

Final Thoughts

This Healthy Spaghetti Squash Au Gratin is proof that comfort food doesn’t need to be heavy to be utterly delicious. When you transfer mixture to a greased casserole and let it bake to bubbling perfection, you’re in for a veggie-packed, cheesy hug in every bite. Give it a try—you might just find yourself making this cozy favorite on repeat!

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