This Healthy Spaghetti Squash Au Gratin is a clever and tasty dish! With creamy cheese and the goodness of spaghetti squash, it’s a fun twist on a classic favorite.
I love digging into this dish and feeling good about it! It’s easy to make—it just takes a bit of baking, and you get a comforting meal without the guilt. Perfect for any day! 😊
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish! When roasted, it transforms into tender, noodle-like strands. If you can’t find spaghetti squash, zucchini is a good alternative, though it might not have the same texture.
Cottage Cheese or Ricotta: I like using low-fat cottage cheese for a lighter option. If you prefer a creamier texture, ricotta is perfect. If dairy is an issue, try silken tofu for a non-dairy substitute.
Cheeses: Part-skim mozzarella adds a nice melty texture. If you want a stronger flavor, you can substitute with shredded cheddar or Gruyère. To make it dairy-free, opt for vegan cheese shreds.
Greek Yogurt: This ingredient adds creaminess and tang. If you want a non-dairy option, use a plant-based yogurt. I often opt for plain yogurt so it doesn’t affect the flavor.
What’s the Best Way to Roast Spaghetti Squash?
Roasting spaghetti squash perfectly is the key to getting those delicious strands. Follow these steps for great results!
- Preheat the oven to 375°F (190°C) to ensure even cooking.
- Cut the squash in half lengthwise for even roasting. Remember to scoop out the seeds for the best texture.
- Roast it cut-side down to keep moisture in, which helps it cook thoroughly. Baking on parchment or foil helps avoid sticking.
- Check for doneness by piercing it with a fork. It should yield easily to the tines.
Taking your time with this step makes a big difference! Enjoy the process and look forward to the lovely flavors ahead. 🍽️
How to Make Healthy Spaghetti Squash Au Gratin
Ingredients:
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
- 1 cup low-fat cottage cheese or ricotta cheese
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup plain Greek yogurt
- 1/4 teaspoon nutmeg (optional)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Time Needed:
This recipe takes about 15 minutes to prepare and approximately 40-45 minutes to roast the spaghetti squash. After that, you’ll need around 25 minutes to bake the au gratin. So in total, you’re looking at about 1 hour and 15 minutes to bring this delicious dish to life!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure the squash roasts evenly for a perfect texture!
2. Prepare the Spaghetti Squash:
Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds using a spoon. Place the squash halves cut side down on a baking sheet lined with parchment paper or foil for easy cleanup.
3. Roast the Squash:
Put the baking sheet in the oven and roast the squash for about 40-45 minutes until the flesh is tender and can be easily shredded with a fork. You’ll know it’s ready when it smells amazing!
4. Scrape the Squash:
Once roasted, take the squash out of the oven and let it cool for a few minutes. Using a fork, gently scrape the softened flesh to create that wonderful spaghetti-like texture. Transfer the strands to a large mixing bowl.
5. Sauté Onions and Garlic:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it’s translucent. Then, add the minced garlic and cook for another 30 seconds until fragrant.
6. Combine Everything:
Add the sautéed onions and garlic to the bowl with the spaghetti squash. Stir in the cottage cheese (or ricotta), Greek yogurt, nutmeg (if using), salt, and pepper until it’s all well combined.
7. Transfer to Baking Dish:
Pour the mixture into a lightly greased baking dish, spreading it out evenly.
8. Add Cheese Topping:
Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the mixture.
9. Bake the Au Gratin:
Place the dish in the oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown on top. The aroma will be irresistible!
10. Serve It Up:
Once done, remove it from the oven and let it stand for a few minutes before serving. Finish with a sprinkle of freshly chopped parsley on top to add a touch of freshness!
Enjoy this hearty yet healthy take on au gratin with the naturally low-carb spaghetti squash! It’s a wonderful dish to impress your family or friends.
FAQ for Healthy Spaghetti Squash Au Gratin
Can I Use Frozen Spaghetti Squash?
Yes, you can use frozen spaghetti squash! Just make sure to thaw it completely before using. You can do this overnight in the fridge or quickly in the microwave. Once thawed, proceed with the recipe as usual.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place it in the microwave or bake in the oven at 350°F (175°C) until warmed through. Add a splash of milk or a bit of cheese on top to refresh the dish if needed!
Can I Make This Recipe Dairy-Free?
Absolutely! To make it dairy-free, substitute the cottage cheese with a plant-based alternative like silken tofu or dairy-free cream cheese. Use non-dairy yogurt and cheese shreds as well to keep it creamy and delicious!
What Can I Serve With This Dish?
This au gratin pairs wonderfully with a side salad or steamed vegetables for a complete meal. You can also serve it alongside grilled chicken or fish for a heartier dinner option!
