Spaghetti Squash Gratin

Spaghetti Squash Gratin

Ingredients:
3 cups (16.38 oz) cooked spaghetti squash (6 greens)
2 eggs (2/3 lean)
1 cup reduced-fat shredded cheddar cheese (1 lean)
4 oz plain low-fat Greek yogurt (1/3 lean)
2 cloves garlic, minced (2 condiments)
1/2 Tbsp fresh thyme (1/2 condiment)
1/4 tsp salt (1 condiment)
1/4 tsp pepper (1/2 condiment)
1/4 cup reduced-fat grated parmesan cheese (4 condiments)
Cooking spray

Directions:
Preheat to 400F.
Halve the squash and scoop out the seeds. Bake face down on a baking sheet lined with parchment paper until squash is easily pierced with a fork, about 30 min. Allow to cool then scoop out spaghetti strands and place in a large bowl.
Meanwhile, in a medium bowl, mix remaining ingredients, except for the parmesan cheese. Stir mixture into the spaghetti squash strands.
Spread into a lightly greased casserole dish. Top with parmesan and press down to moisten. Bake uncovered for 30 min.

Makes 2 servings
Per serving:
1 lean
3 green
3 condiments