This Healthy Cheesy Spaghetti Squash Au Gratin is a tasty twist on a classic. With roasted spaghetti squash, creamy cheese, and a sprinkle of herbs, it’s both comforting and nutritious!
I love how this dish feels like a cozy hug while being good for you. Plus, it’s a fun way to sneak in some veggies. Trust me, this will impress both kids and adults alike! 😄
Ingredients & Substitutions
Spaghetti Squash: This is the star of your dish! When roasted, it transforms into tender, noodle-like strands. If you can’t find spaghetti squash, zucchini can be a good substitute, though the texture will be different.
Cheese: I recommend using low-fat cottage cheese for creaminess but ricotta works well, too. For a vegan option, try cashew cheese or a dairy-free cream cheese alternative to keep it creamy and delicious.
Spinach: Fresh spinach adds great color and nutrition. Kale or Swiss chard can be swapped in if you prefer. Just ensure to chop them well and cook a bit longer to wilt.
Parmesan & Mozzarella: These cheeses give a nice cheesy flavor and gooey texture. If you want to lower the fat, use part-skim versions. Nutritional yeast is a fantastic cheese substitute for a vegan option!
How Do I Roast Spaghetti Squash Perfectly?
Roasting spaghetti squash requires a bit of care to get perfectly tender strands. Start by preheating your oven to 400°F (200°C) and cutting the squash lengthwise. Make sure to scoop out the seeds properly; this gives you more room for the delicious filling!
- Drizzle olive oil and sprinkle salt and pepper on the cut sides. This adds flavor!
- Place the squash cut side down on parchment-lined baking sheets for even roasting.
- Roast for 40-45 minutes—it’s done when a fork can easily pierce the flesh.
The longer the squash roasts, the tastier it’ll be! Let it cool for a few minutes before scraping with a fork to get those beautiful strands.
Healthy Cheesy Spaghetti Squash Au Gratin
Ingredients You’ll Need:
For the Dish:
- 1 medium spaghetti squash (about 3-4 lbs)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- 1 cup low-fat cottage cheese or ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded part-skim mozzarella cheese
- 1/4 tsp nutmeg (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives, chopped, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 1 hour for cooking and baking. You’ll need 40-45 minutes to roast the spaghetti squash and then 20-25 minutes to bake the au gratin in the oven. It’s a bit of a time commitment, but the end result is well worth it!
Step-by-Step Instructions:
1. Prepping the Spaghetti Squash:
First, preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, sprinkle some salt and pepper, and place them cut side down on a baking sheet lined with parchment paper.
2. Roasting the Squash:
Roast the squash in the preheated oven for about 40-45 minutes. You’ll know it’s done when the flesh is tender and easily shreds apart with a fork. Let it cool slightly once it’s out of the oven.
3. Creating the Spaghetti Strands:
Using a fork, scrape the inside of the squash to create the spaghetti-like strands. Transfer these strands to a large mixing bowl and set aside.
4. Sautéing the Veggies:
In a skillet over medium heat, add a little olive oil, then sauté the chopped onion until it turns translucent, which takes about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Finally, stir in the chopped spinach and cook until it’s wilted—about 2-3 minutes. Remove the skillet from heat.
5. Mixing It All Together:
Combine the sautéed vegetables with the spaghetti squash in the mixing bowl. Stir in the cottage cheese (or ricotta), Parmesan cheese, half of the mozzarella cheese, nutmeg (if using), and add salt and pepper to taste. Mix everything gently until well combined.
6. Baking the Au Gratin:
Transfer this cheesy mixture to a lightly greased baking dish. Top evenly with the remaining mozzarella cheese. Bake in the oven at 375°F (190°C) for 20-25 minutes, or until the top is golden brown and bubbly.
7. Serving the Dish:
Once it’s out of the oven, allow it to cool for about 5 minutes. Garnish with fresh parsley or chives before serving. Enjoy this creamy, flavorful dish that’s a healthier alternative to traditional au gratin recipes!
Frequently Asked Questions (FAQ)
Can I Prep This Dish Ahead of Time?
Yes! You can prepare the spaghetti squash and sauté the vegetables a day ahead. Just store them separately in the fridge and then mix and bake as directed when you’re ready to serve.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or oven until heated through. You may want to add a splash of milk or some extra cheese to keep it creamy!
Can I Use Other Vegetables?
Absolutely! You can add or replace the spinach with other veggies like chopped broccoli, zucchini, or peppers. Just be sure to sauté until tender before mixing them in with the squash.
What if I Don’t Have Nutmeg?
No problem! Nutmeg is optional in this recipe. If you prefer to skip it, you can enhance the flavor with additional seasoning like Italian herbs or a pinch of cayenne pepper for a little heat!
