A creamy, comforting low-carb gratin made with spaghetti squash, garlic, mozzarella, and Greek yogurt, with a crispy, cheesy top.

3 cups cooked spaghetti squash (pulled apart)

2 eggs

1 cup shredded mozzarella

½ cup plain Greek yogurt

2 tablespoons minced garlic

½ teaspoon dried thyme

Salt (to preference)

Pepper (to preference)

½ cup grated parmesan

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Preheat the oven to 375°F (190°C) and grease a baking dish.
In a large bowl, whisk together the eggs, Greek yogurt, mozzarella, garlic, dried thyme, salt, and pepper until well combined.
Add the cooked spaghetti squash to the bowl and toss until the squash is evenly coated with the creamy mixture.
Pour the squash mixture into the prepared baking dish and spread it out evenly.
Sprinkle the grated parmesan over the top for a golden, cheesy finish.
Bake for 25-30 minutes, or until the top is bubbly and lightly golden.
Let the dish cool for a few minutes before serving.

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Reheat by placing in the oven at 350°F (175°C) for 10-15 minutes or microwaving individual portions for 1-2 minutes.

This dish can be made ahead of time and stored in the fridge for up to 24 hours before baking.

To prevent the gratin from being too watery, make sure the spaghetti squash is well-drained after cooking.