This Healthy Spaghetti Squash Au Gratin is a comfort food classic made light! It’s creamy, cheesy, and oh-so-delicious, with spaghetti squash standing in for pasta.
You’ll love how easy it is to whip up. Just bake, mix, and top with cheese. Plus, who can say no to that creamy goodness? It’s a meal that feels indulgent but won’t weigh you down!
Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish! Look for a firm, symmetrical squash. If you’d like to try something different, zucchini can also be a tasty substitute, although the texture will differ.
Cottage Cheese or Ricotta: I love using low-fat cottage cheese for a creamy texture while keeping it light. If you prefer a richer flavor, go for ricotta, or even Greek yogurt can work for a tangy twist.
Cheeses: Parmesan adds a great depth of flavor. You can easily substitute it with Grana Padano or even nutritional yeast for a dairy-free option. Mozzarella provides a nice gooeyness; part-skim mozzarella keeps it lighter.
Almond Milk: This ingredient helps keep the dish creamy without adding too many calories. For a nut-free option, use oat milk. You can also use regular skim milk if that’s what you have on hand.
How Do You Roast Spaghetti Squash Perfectly?
Roasting spaghetti squash is key to getting the right texture for your au gratin. You want the flesh to be tender and easy to shred. Here’s how to do it:
- Start by preheating your oven to 400°F (200°C).
- Cut the squash in half lengthwise and scoop out the seeds—be careful with that knife!
- Place the halves cut-side down on a baking sheet lined with parchment paper or foil. This keeps them from sticking and makes cleanup easier.
- Roast for 35 to 45 minutes, checking for tenderness. The squash is done when you can easily shred the flesh with a fork.
Let it cool for a few minutes before scraping those delicious strands into your mixing bowl! This makes for a delightful base full of flavor.
Healthy Spaghetti Squash Au Gratin
Ingredients:
- 1 medium spaghetti squash (about 3 to 4 pounds)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup low-fat cottage cheese or ricotta cheese
- 1/2 cup grated Parmesan cheese, divided
- 1/2 cup shredded part-skim mozzarella cheese
- 1/2 cup skim milk or unsweetened almond milk
- 2 teaspoons Dijon mustard
- 1/4 teaspoon ground nutmeg (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Time Needed:
This recipe will take about 1 hour and 10 minutes in total. You’ll spend around 15 minutes on prep and another 45 to 55 minutes roasting the squash and baking the dish. It’s a delicious way to enjoy a healthy meal without spending all day in the kitchen!
Instructions:
1. Roast the Spaghetti Squash:
Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Place the halves cut-side down on a baking sheet lined with parchment paper or foil. Roast in the oven for about 35 to 45 minutes, or until the flesh is tender and can easily be shredded with a fork.
2. Prepare the Filling:
Once the squash is cool enough to handle, use a fork to scrape the flesh into strands and transfer it to a large mixing bowl. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, just until it’s fragrant—be sure not to let it brown. Then, combine the cottage cheese (or ricotta), half of the Parmesan cheese, milk, Dijon mustard, nutmeg (if using), salt, and pepper in a separate bowl. Stir these ingredients together to create a creamy sauce.
3. Combine and Bake:
Add the sautéed garlic and the creamy cheese mixture to the spaghetti squash strands. Stir everything together until well combined. Transfer this mixture into a greased 8×8-inch baking dish. Sprinkle the remaining Parmesan cheese and the shredded mozzarella evenly on top.
4. Final Baking:
Bake the dish at 375°F (190°C) for about 20 to 25 minutes or until the top is golden brown and bubbly. Once it’s out of the oven, let it cool for a few minutes. If you like, garnish with chopped fresh parsley before serving.
5. Serve & Enjoy:
Enjoy your Healthy Spaghetti Squash Au Gratin hot as a cheesy side dish or a light main course. It’s packed with flavor and goodness!
Happy cooking!
FAQ
Can I Use a Different Type of Squash?
Yes! While spaghetti squash is the star here, you can also use butternut squash or even zucchini. Just keep an eye on cooking times, as they may vary and affect texture.
What if I Don’t Have Cottage Cheese?
No problem! You can substitute it with ricotta cheese, Greek yogurt, or even cream cheese for a richer flavor. Just ensure that the consistency is still creamy!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) until warmed through or microwave in short bursts, stirring in between.
Can I Make This Ahead of Time?
Absolutely! You can prepare the squash and mixing the filling ahead of time. Just assemble everything in the baking dish, cover, and refrigerate. Bake it fresh when you’re ready to serve, adding a few extra minutes to the baking time if it’s coming straight from the fridge.
