This Healthy Spaghetti Squash Au Gratin is a fun twist on a classic dish! Made with roasted spaghetti squash, creamy cheese, and a crunchy topping, it’s sure to please everyone.
I love how this recipe feels cheesy and comforting, all while being good for you! Plus, it’s a great way to sneak in some veggies. Perfect for a cozy dinner! 😄
Key Ingredients & Substitutions
Spaghetti Squash: The star of this dish! It gives that fun and unique texture. If you can’t find it, try zucchini noodles or even cooked cauliflower for a different take.
Low-Fat Milk: This helps create a creamy sauce without too many calories. You can substitute with unsweetened almond milk or any plant-based milk for a dairy-free version. Coconut milk would also add a nice twist.
Shredded Cheese: I love using reduced-fat cheddar for flavor. You can mix it up with mozzarella or a blend of your favorites. If you’re lactose intolerant, check for lactose-free cheese options.
Breadcrumbs: Whole wheat breadcrumbs add a crunchy topping. If you want to keep it gluten-free, you can use crushed gluten-free crackers or simply skip this step for a lighter dish.
How Do I Perfectly Roast Spaghetti Squash?
Roasting spaghetti squash is crucial for getting that tender, pasta-like texture. Here’s how to do it right:
- First, preheat your oven to 375°F (190°C). Cut the squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil on the cut sides. Season with salt and pepper.
- Place the squash cut side down on a baking sheet. This traps steam and helps cook the inside evenly.
- Roast for 35-45 minutes until tender. Use a fork to check; it should easily shred into strands.
Let it cool for a few minutes before scraping it out. This method guarantees perfectly roasted spaghetti squash for your au gratin!
Healthy Spaghetti Squash Au Gratin
Ingredients You’ll Need:
- 1 medium spaghetti squash (about 3-4 pounds)
- 1 cup low-fat milk (or unsweetened almond milk)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup reduced-fat shredded cheese (such as cheddar or mozzarella)
- 1/3 cup grated Parmesan cheese
- 1 tablespoon whole wheat flour or cornstarch
- 1/2 teaspoon dried thyme or Italian seasoning
- Salt and pepper to taste
- 1/4 cup whole wheat breadcrumbs or panko (optional, for topping)
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This dish will take about 15 minutes to prep and about 45-55 minutes total, including roasting the squash and baking the gratin. The cooking time mostly comes from roasting the spaghetti squash, so be sure to plan accordingly!
Step-by-Step Instructions:
1. Roast the Spaghetti Squash:
First, preheat your oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with salt and pepper. Place the squash cut side down on a baking sheet lined with foil or parchment paper. Roast it in the oven for about 35-45 minutes, until the flesh is soft and easily shredded with a fork. Once done, take it out and let it cool slightly.
2. Prepare the Spaghetti Squash Strands:
After cooling a bit, use a fork to scrape the flesh of the squash into spaghetti-like strands. Transfer these strands to a large mixing bowl and set aside for now.
3. Make the Cheese Sauce:
In a medium skillet, heat a little olive oil over medium heat. Add the chopped onion and garlic, sautéing them until they become translucent and fragrant, which should take about 3-4 minutes. Once that’s done, sprinkle flour over the mixture and stir for about 1 minute to avoid a raw flour taste.
4. Combine the Milk and Cheese:
Gradually whisk in the milk, stirring consistently, and allow the sauce to cook until it thickens a bit—this should take around 3-5 minutes. Once thickened, stir in the shredded cheese, Parmesan, dried thyme, salt, and pepper, cooking until everything is melted and blended into a smooth sauce.
5. Combine and Bake:
Pour this delicious cheese sauce over the spaghetti squash strands in the mixing bowl and mix them together well. Transfer the mixture to a greased 8×8 inch baking dish. If you like, sprinkle breadcrumbs or panko on top for a crunchy finish. Bake in the preheated oven for 20-25 minutes, until bubbly and golden brown on top.
6. Serve and Enjoy:
Once out of the oven, let the dish stand for a few minutes to firm up. Garnish with fresh parsley or chives before serving. Enjoy your healthy, comforting Spaghetti Squash Au Gratin!
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Squash?
While spaghetti squash provides that unique pasta-like texture, you can substitute with other winter squashes like butternut or acorn squash for a different flavor. Keep in mind the cooking times may vary slightly.
How Do I Thicken the Cheese Sauce if It’s Too Thin?
If your cheese sauce isn’t thickening as expected, you can mix a bit more flour or cornstarch with cold milk (about 1 tablespoon) to make a slurry, then stir that into the sauce. Let it simmer for an additional minute, and it should thicken up nicely!
How 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, or you can use a microwave if you’re short on time.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the cheese sauce and the roasted squash ahead of time. Just combine them and transfer to the baking dish when you’re ready to bake. This way, you can enjoy a quick and easy dinner on busy nights!
