This Healthy Spaghetti Squash Au Gratin is a fun twist on a classic dish! It’s creamy, cheesy, and packs in all the flavors without the guilt. Plus, spaghetti squash is a great, low-carb substitute!
Making this dish is as easy as roasting the squash and mixing it with cheese and spices. Trust me, it’s a hit at gatherings! I love to top it with a little extra cheese for that gooey finish. Who can resist? 😋
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish! It’s a low-carb alternative to pasta. If you’re unable to find spaghetti squash, zucchini noodles (zoodles) are a great substitute, though the texture will differ slightly.
Reduced-Fat Cheese: I recommend using reduced-fat cheddar cheese for creamy texture without excess calories. If you want a stronger flavor, try mixing in a bit of sharp cheddar. For dairy-free options, vegan cheese works well, but check the melting properties!
Milk: The recipe calls for reduced-fat milk, but you can definitely use almond milk or oat milk for a dairy-free version. Just ensure it’s unsweetened to avoid extra sugar.
Flour: Whole wheat flour adds a bit of nutrition. If you’re gluten-free, substitute with almond flour or a gluten-free blend. Both work fine for thickening the sauce!
How Do I Get the Perfect Texture for My Spaghetti Squash?
Getting the right texture for spaghetti squash is all about how you roast it. Follow these steps to ensure it’s tender and easy to shred:
- Preheat your oven properly. A good oven temperature is crucial for even cooking.
- When cutting the squash, a sharp knife helps to avoid slipping. Cut it lengthwise and scoop out the seeds carefully.
- Roast cut-side down to steam the squash. This method lets it cook in its own moisture, making it soft and easy to scrape into strands.
- Test it by picking a fork; it should come out easily when it’s done. Too much time can make it mushy, so keep an eye on it!
These small details can make a big difference in enjoying this healthy dish to the fullest! Enjoy your cooking! 😊
Healthy Spaghetti Squash Au Gratin
Ingredients You’ll Need:
For the Dish:
- 1 medium spaghetti squash (about 3-4 pounds)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup reduced-fat milk (or unsweetened almond milk for dairy-free)
- 1 tablespoon whole wheat flour (or gluten-free flour)
- 1/2 cup low-fat cream cheese or Greek yogurt
- 1 cup shredded reduced-fat cheddar cheese (divided)
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary or oregano
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 50-60 minutes total, including cooking and baking times. You’ll spend just a little time roasting the squash and mixing everything together before baking it to cheesy perfection. So, in about an hour, you’ll have a delicious, healthy dish!
Step-by-Step Instructions:
1. Preheat and Prepare the 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 inside with olive oil and sprinkle with salt and pepper. This will help bring out the flavor!
2. Roast the Squash:
Next, place the squash halves cut side down on a baking sheet lined with parchment paper. Roast them in the oven for about 35-45 minutes. You’ll want the flesh to be tender and easy to scrape with a fork. When they’re ready, take them out and let them cool slightly.
3. Cook the Onions and Garlic:
While your squash is roasting, grab a small skillet and heat it over medium heat. Add a dash of olive oil if needed, then add the chopped onion. Sauté until the onions are translucent, which should take about 5 minutes. Add the minced garlic and cook for another minute, then remove from heat and set aside.
4. Make the Cheese Sauce:
Now it’s time to create your sauce! In a saucepan over medium heat, whisk together the flour and milk until it’s nice and smooth. Gradually bring it to a simmer, stirring constantly until it thickens up, which should take about 3-5 minutes.
5. Combine and Flavor the Sauce:
Take the saucepan off the heat, then stir in the cream cheese (or Greek yogurt) until it’s fully mixed and creamy. Add half of the shredded cheddar cheese, the Parmesan, the sautéed onions and garlic, dried thyme, and rosemary. Mix everything together and season with salt and pepper to your taste.
6. Prepare the Spaghetti Squash:
Using a fork, scrape the strands of spaghetti squash into a large bowl, tossing out the skin. You want those lovely strands that resemble spaghetti!
7. Mix Everything Together:
Add the cheesy sauce to the spaghetti squash strands and gently stir until everything is evenly coated. Yum!
8. Transfer to Baking Dish:
Pour this delightful mixture into a lightly greased baking dish. For that extra cheesiness, sprinkle the remaining cheddar cheese evenly over the top.
9. Bake to Perfection:
Now, bake it in the oven at 375°F (190°C) for about 15 minutes. You’re looking for the cheese to be bubbly and golden brown. That’s when you know it’s perfect!
10. Serve and Enjoy:
Once it’s done, take your cheesy goodness out of the oven and let it cool for a few minutes. If you’d like, garnish it with some fresh parsley or chives for a pop of color!
Now dig in and enjoy this healthier, creamy, and cheesy Spaghetti Squash Au Gratin! It’s sure to be a crowd-pleaser filled with veggie goodness!
FAQ for Healthy Spaghetti Squash Au Gratin
Can I Use a Different Type of Squash?
Yes, you can substitute spaghetti squash with other types of summer squash, like zucchini, but the texture and flavor will vary. If using zucchini, make sure to remove excess moisture by salting it lightly and letting it sit before mixing it into the dish.
What Can I Use Instead of Cream Cheese?
If you’re looking for alternatives to cream cheese, Greek yogurt is a great option for a tangy flavor and creamy texture. A vegan cream cheese or cashew cream can also work if you want to keep it dairy-free.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven or microwave. For the best results, cover it with foil while reheating in the oven to retain moisture.
Can I Prepare This Ahead of Time?
Absolutely! You can prepare the cheese sauce and roast the spaghetti squash a day in advance. Just combine them before baking and adjust the baking time if they’re chilled from the fridge.
