This Healthy Cheesy Spaghetti Squash Au Gratin is a fun twist on a classic dish! With tender spaghetti squash and a gooey cheese topping, it’s comforting without the guilt.
You’ll love how easy it is to whip up! I like to serve it as a main dish or a side—sometimes I even have it for breakfast. Who can resist cheesy goodness? 😄
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish! Look for a firm squash with a rich yellow color. If spaghetti squash isn’t available, you could use other veggies like zucchini or even cauliflower as a base.
Cheese: I love using low-fat ricotta for creaminess and part-skim mozzarella for that gooey texture. If you’re avoiding dairy, consider using vegan cheese alternatives or a cauliflower-based cream for a similar consistency.
Spinach: Fresh spinach adds nutrients and flavor. You can substitute it with kale or Swiss chard, or even use frozen spinach if fresh isn’t handy. Just be sure to drain it well if you’re using frozen!
Flavorings: Dried thyme or Italian seasoning enhances the taste beautifully. If you want a different flavor profile, fresh herbs like basil or parsley work great too!
How Do I Roast Spaghetti Squash Perfectly?
Roasting spaghetti squash brings out its natural sweetness and makes it easy to shred. Here’s how to do it right!
- Preheat your oven to 400°F (200°C).
- Slice the squash in half lengthwise and scoop out the seeds with a spoon.
- Drizzle the inside with olive oil and season with salt and pepper.
- Place the cut sides down on a baking sheet lined with parchment paper.
- Roast for 40-50 minutes, until the flesh is tender. Check with a fork to see if it shreds easily.
Taking the time to roast it properly will give you the best texture for this dish!
Healthy Cheesy Spaghetti Squash Au Gratin
Ingredients You’ll Need:
For the Dish:
- 1 medium spaghetti squash (about 3-4 pounds)
- 1 tablespoon olive oil
- 1 cup fresh spinach, chopped
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup low-fat ricotta cheese
- 1 cup shredded part-skim mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme or Italian seasoning
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes for some heat
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 1 hour to cook. Here’s how it breaks down:
- 15 minutes to prep the ingredients and get the squash ready for roasting.
- Approximately 40-50 minutes to roast the spaghetti squash.
- 20-25 minutes to bake the assembled au gratin dish.
Step-by-Step Instructions:
1. Roast the Spaghetti Squash:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and sprinkle lightly with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet and roast in the preheated oven for about 40-50 minutes, or until the flesh is tender and can be shredded easily with a fork.
2. Sauté the Vegetables:
While the squash roasts, heat a small skillet over medium heat with a little olive oil. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then add the minced garlic and spinach to the skillet, cooking until the spinach is wilted, around 2 minutes. Remove from heat and set aside.
3. Prepare the Filling:
Once the spaghetti squash is cooked and cool enough to handle, use a fork to shred the flesh into spaghetti-like strands and transfer them to a large mixing bowl. Add the sautéed spinach and onion mixture to the shredded squash. Stir in the ricotta cheese, half (1/2 cup) of the mozzarella, Parmesan, thyme, salt, pepper, and red pepper flakes if using. Mix well to combine.
4. Assemble and Bake:
Transfer the mixture to a lightly greased 8×8 inch (or similar size) baking dish. Sprinkle the remaining mozzarella cheese evenly on top. Bake uncovered at 375°F (190°C) for about 20-25 minutes, or until the top is golden and bubbly.
5. Serve and Enjoy:
Let cool for a few minutes before serving. Enjoy this healthy, cheesy take on au gratin as a comforting side or a satisfying vegetarian main!
This light, veggie-packed dish is sure to be a hit at your table. Happy cooking!
FAQ for Healthy Cheesy Spaghetti Squash Au Gratin
Can I Use a Different Type of Squash?
Absolutely! While spaghetti squash is perfect for this dish, you could use other varieties like butternut squash or zucchini. Just keep in mind that cooking times may vary depending on the type of squash you choose.
How Can I Make This Recipe Vegan?
To make this dish vegan, substitute the ricotta and mozzarella cheese with dairy-free alternatives. You can also replace the eggs in any similar recipes with flaxseed meal or a commercial egg replacer. Just be sure to check for a vegan brand of Parmesan cheese if desired!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat gently in the oven to maintain the texture, though you can also microwave it in short bursts until heated through.
Can I Prep This Dish in Advance?
Definitely! You can roast the spaghetti squash and prepare the filling a day in advance. Store them separately in the fridge, and when you’re ready to serve, combine, transfer to a baking dish, and bake as instructed. This is a great way to save time on busy days!
