**Ingredients**

* 1 spaghetti squash
* 2 tablespoons butter
* 1 medium onion, finely diced
* 3/4 cup plain Greek yogurt
* 1 1/4 cup grated Gruyère cheese (divided)
* 1 1/2 – 2 teaspoons sea salt (to taste)
* 1/2 teaspoon black pepper
* 1/4 teaspoon grated nutmeg

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**Instructions**

1. Preheat oven to **375 degrees F**.
2. Cut it in half lengthwise and place rind side up on a baking sheet. (If you have trouble cutting the squash you might consider microwaving for a couple of minutes just to soften a bit before baking.) Pour enough water in the pan to come up about 1/4". Bake for 45 minutes and allow to cool.![spaghetti squash gratin][6]
3. Scoop out the seeds and membranes from each side of the squash. (I find it easier to do after baking but some people do it before)![baked spaghetti squash][7]
4. Use a fork to "shred" the flesh of the spaghetti squash -set aside.
5. Heat butter in a medium/large pan. Mmmm butter….![melting butter][8]
6. Add the finely diced onions to the pan and sauté until translucent (approximately 12 minutes). Stir in the salt, pepper and nutmeg.
7. Add the Greek yogurt, spaghetti squash and 3/4 cup of the Gruyère to the pan, stirring to combine, and heat for a couple of minutes on medium.
8. Pour the mixture into a baking dish and spread it evenly.![spaghetti squash in baking dish][9]
9. Top with the remaining 1/2 cup of grated cheese and bake for 30 minutes until hot and bubbling. If the top is not browned you can broil on high for a few minutes until the Gruyère cheese is nicely toasted.

**Serves 8-10**


source: http://paleospirit.com/2012/spaghetti-squash-gratin-primal-gluten-free/