This Healthy Spaghetti Squash Au Gratin is a tasty twist on the classic. It’s packed with fiber and uses creamy cheese to create a cozy dish that’s good for you!
I love how the spaghetti squash takes on that perfect cheesy flavor. It’s a fun surprise at the dinner table, and your family might even ask for seconds. Trust me, they’ll love it! 😄
Key Ingredients & Substitutions
Spaghetti Squash: The star of the dish! If you’re not a fan of spaghetti squash, butternut squash or zucchini could work as alternatives. They have different textures, but still provide a nice base.
Cheese: I like using low-fat cottage cheese for its creaminess, but ricotta also works great. For a dairy-free option, try cashew cream or a dairy-free cream cheese substitute.
Milk: I recommend low-fat or almond milk, but feel free to use any milk you have on hand. Soy or oat milk are also great options.
Herbs: Fresh parsley adds a nice touch, but you can swap it for basil or chives if you prefer. Dried herbs work too if you don’t have fresh ones. Just remember, use less dried than fresh!
How Do I Get That Perfectly Tender Spaghetti Squash?
Getting the right texture for your spaghetti squash is key in this recipe. Here’s how to do it right:
- Cut the squash carefully to avoid injuries. Use a sharp knife and take it slow.
- Roasting it cut-side down helps it steam and become tender. The flesh should easily scrape into strands with a fork.
- Skip any hurry! Roast until fork-tender—about 40–50 minutes, depending on the size of your squash. It should be soft to the touch.
By following these steps, your dish will be a delightful blend of creamy flavors and tender squash. Enjoy cooking!
Healthy Spaghetti Squash Au Gratin
Ingredients You’ll Need:
For the Main Dish:
- 1 medium spaghetti squash (about 3–4 pounds)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
For the Cheesy Filling:
- 1 cup low-fat cottage cheese or ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup plain Greek yogurt
- 1/4 cup milk (preferably low-fat or almond milk)
For Seasoning:
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 1/2 teaspoon dried thyme or Italian seasoning
- Salt and freshly ground black pepper, to taste
- Optional: pinch of nutmeg for extra warmth
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 1 hour total, including roasting and baking. You’ll spend a little time prepping the ingredients and then let the oven do the work. So, get ready to enjoy a delightful meal with minimal hassle!
Step-by-Step Instructions:
1. Preparing the Spaghetti Squash:
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Then, carefully cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle the inside with olive oil. Season generously with salt and pepper.
2. Roasting the Squash:
Place the squash halves cut side down on the prepared baking sheet. Roast in the oven for about 40–50 minutes, or until the flesh is super tender and can be easily shredded with a fork. Smell that lovely aroma as it cooks!
3. Sautéing the Aromatics:
While the squash is roasting, grab a small skillet and heat a splash of olive oil on medium heat. Add the finely chopped onion and minced garlic, sautéing until soft and fragrant—this should take around 3–5 minutes. Once done, remove from heat and set aside.
4. Mixing the Cheesy Filling:
Now, check on your roasted squash. Once it’s cool enough to handle, use a fork to scrape out the spaghetti strands into a large bowl. In another bowl, combine the cottage cheese (or ricotta), Greek yogurt, milk, Parmesan cheese, chopped parsley, dried thyme, and a pinch of nutmeg if you like. Mix until everything is smooth and well blended.
5. Combining Ingredients:
Add the sautéed onion and garlic to the spaghetti squash strands, then pour the cheese mixture over the top. Gently fold everything together until combined, making sure those flavors get mixed evenly throughout.
6. Baking to Perfection:
Transfer this delicious mixture into a greased or lightly oiled 8×8-inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top. Now, pop it in the oven and bake uncovered at 375°F (190°C) for about 20 minutes or until the cheese is bubbly and golden brown.
7. Finishing Touches:
Once it’s out of the oven, let it cool slightly so it’s easier to serve. Garnish with extra fresh parsley for that beautiful presentation, and then dig in while it’s warm!
Enjoy this healthier twist on a classic gratin, where the spaghetti squash gives you that delightful texture while keeping things light and nourishing!
FAQ for Healthy Spaghetti Squash Au Gratin
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the spaghetti squash and create the cheese mixture in advance. Store them separately in airtight containers in the fridge for up to 2 days. When you’re ready to bake, simply combine them in a baking dish and follow the baking instructions.
Can I Substitute Other Vegetables?
Yes! If you want to switch things up, try using zucchini or butternut squash instead of spaghetti squash. Just note that cooking times might vary slightly based on the vegetable’s water content and texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, just pop it in the microwave or warm it in the oven at 350°F (175°C) until heated through. You might want to cover it with foil to keep the cheese from browning more.
Can I Use Different Cheeses?
Definitely! Feel free to experiment with different cheeses like goat cheese, feta, or sharp cheddar for a different flavor profile. Just keep in mind that the texture and taste may change slightly depending on your choice.
