This Healthy Spaghetti Squash Au Gratin is a cheesy delight without the guilt! It has a creamy sauce made with cheese and other tasty ingredients that hugs the spaghetti squash perfectly.
Getting your veggies is easier when they taste this good! I love making this dish for dinner and watching everyone enjoy their “pasta” without realizing it’s actually squash!
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish! It has a mild flavor and a unique texture that mimics pasta. If you’re in a pinch, you can substitute with zucchini noodles, but the baking time will differ since zucchini cooks faster.
Cottage Cheese or Ricotta: I love using cottage cheese for a lower-fat option, but ricotta adds a creamy richness. If you’re dairy-free, try cashew cream or silken tofu blended smooth for a similar consistency.
Greek Yogurt: This adds creaminess and tang. You can substitute with sour cream or another yogurt if needed. For a non-dairy option, use coconut yogurt, which adds a slight sweetness.
Spices & Seasoning: Dijon mustard adds a nice kick! If you’re not a fan, you can skip it or replace it with a few drops of hot sauce or balsamic vinegar for some brightness.
How Do I Roast Spaghetti Squash Perfectly?
Roasting spaghetti squash is super simple but requires attention to timing! Here’s how to do it to perfection:
- Cut the squash in half and scoop out the seeds. This helps it cook evenly.
- Drizzle with olive oil for flavor; the slight slick prevents sticking.
- Place cut-side down on a baking sheet to keep it moist while roasting.
- Check for doneness after 35 minutes — it should be tender and shred easily with a fork. Don’t overbake, or it can become mushy!
Follow these tips, and you’ll have perfectly roasted spaghetti squash ready for your delicious au gratin!
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 Creamy Filling:
- 1 cup low-fat cottage cheese or ricotta cheese
- 1/2 cup plain Greek yogurt
For the Topping:
- 3/4 cup shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
Seasonings:
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme or Italian seasoning
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley or chives, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 50-65 minutes in the oven (including roasting the squash). It’s perfect for a comforting and healthy meal without spending all day in the kitchen!
Step-by-Step Instructions:
1. Prepare the Spaghetti Squash:
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 a little olive oil for flavor and moisture. Place the squash cut-side down on a baking sheet lined with parchment paper.
2. Roast the Squash:
Roast the spaghetti squash in the preheated oven for 35-45 minutes, or until the flesh is tender and easily shredded with a fork. You can check for doneness by piercing it with a fork—if it goes in easily, it’s ready!
3. Sauté the Aromatics:
While the squash is roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté until it’s translucent, about 4-5 minutes. Add the minced garlic and cook for an additional minute. Once done, remove from heat and set aside.
4. Shred the Squash:
Once the squash is cool enough to handle, use a fork to scrape the strands into a large bowl. This creates the “spaghetti” that will be mixed into the dish.
5. Make the Cheese Mixture:
In another bowl, combine the cottage cheese (or ricotta), plain Greek yogurt, Dijon mustard, thyme, and a pinch of salt and pepper. Mix everything together until well combined.
6. Combine Ingredients:
Fold in the sautéed onions and garlic into the cheese mixture, then gently add the shredded spaghetti squash. Toss everything together until evenly mixed.
7. Transfer and Top:
Transfer the entire mixture into a greased baking dish. Sprinkle the top evenly with shredded mozzarella and grated Parmesan cheese to get that delicious, cheesy crust.
8. Bake:
Put the baking dish in the oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden brown on top. Keep an eye on it to ensure it doesn’t burn!
9. Serve and Enjoy:
Once out of the oven, let it cool slightly. Garnish with fresh parsley or chives for a touch of freshness, then serve and enjoy your Healthy Spaghetti Squash Au Gratin!
This dish is not only delicious but also a great way to get your veggies in. Enjoy every cheesy bite!
FAQ for Healthy Spaghetti Squash Au Gratin
Can I Use Other Types of Squash?
While spaghetti squash is perfect for this recipe due to its unique texture, you could use butternut squash or zucchini as alternatives. Keep in mind that cooking times may vary; zucchini cooks much faster, so adjust accordingly!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also use the microwave for quicker reheating!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the filling and roast the squash a day before. Just store the components separately in the refrigerator. On the day you plan to serve, combine them and bake as directed!
What Should I Serve with Spaghetti Squash Au Gratin?
This dish pairs wonderfully with a fresh green salad or some roasted vegetables for a balanced meal. If you want to keep it heartier, serve it alongside grilled chicken or fish!
