This Healthy Spaghetti Squash Au Gratin is a twist on a cheesy classic! It uses spaghetti squash for a lighter base, topped with creamy cheese and a crunchy golden finish.
Who knew healthy could taste this good? I love how easy it is to whip up, and the whole family enjoys it. It feels like comfort food without the guilt! 😊
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish, providing a lovely texture. If you can’t find spaghetti squash, you might try zucchini noodles or even cauliflower rice as an alternative, but the flavor will change.
Low-Fat Milk: I use skim milk for a creaminess without the calories. For a dairy-free option, almond milk or cashew milk works well, but choose unsweetened varieties to avoid unwanted sweetness.
Ricotta Cheese: Low-fat ricotta adds creaminess. For a non-dairy choice, look for vegan ricotta made from nuts or tofu. It might change the taste a bit, but it still makes a great substitute.
Breadcrumbs: I love using whole-grain breadcrumbs for added texture. You can also swap in crushed crackers or omit them entirely if you want to keep it grain-free.
How Do I Cook Spaghetti Squash Perfectly?
Cooking spaghetti squash can be tricky, but it’s all about the right method. You want the strands to be tender and easy to scrape. Here’s how:
- Preheat your oven first to get consistent cooking.
- Pierce the squash several times. This helps release steam while it cooks, preventing it from bursting.
- Cook the squash until tender—check by inserting a fork. If it goes in easily, it’s ready!
- Let it cool before cutting; this avoids burns and makes it easier to handle.
These steps ensure you get the perfect spaghetti-like strands that make this dish a hit!
Healthy Spaghetti Squash Au Gratin
Ingredients You’ll Need:
For the Dish:
- 1 medium spaghetti squash (about 3 to 4 pounds)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup low-fat milk (1% or skim)
- 1 tablespoon all-purpose flour (or whole wheat flour for a healthier option)
- 1/2 cup low-fat ricotta cheese
- 1/2 cup shredded reduced-fat mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme or Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1/4 cup whole-grain breadcrumbs or panko (optional for topping)
- Fresh parsley or chives for garnish (optional)
How Much Time Will You Need?
This recipe will take about 1 hour in total. You’ll need around 15 minutes for prep and about 45 minutes for cooking and baking. It’s an easy dish to make, perfect for a cozy dinner!
Step-by-Step Instructions:
1. Prepare the Spaghetti Squash:
First, preheat your oven to 400°F (200°C). Grab your spaghetti squash and pierce it several times with a fork or a knife. This helps the steam escape while cooking. Pop it into the oven and bake for 40-50 minutes, or until it becomes tender. You’ll know it’s ready when you can easily shred the flesh with a fork.
2. Scrape and Prepare the Squash:
Once the squash is cool enough to handle, cut it in half lengthwise and scoop out the seeds. Then, use a fork to scrape out the spaghetti-like strands into a large bowl. Set this aside for later.
3. Make the Cheese Sauce:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it’s softened. Toss in the minced garlic and cook for another minute until it smells delicious!
4. Create the Roux:
Sprinkle the flour over the onion and garlic mixture, stirring constantly. Cook this for about 1-2 minutes to form a roux. This helps thicken your cheese sauce.
5. Add the Milk:
Gradually whisk in the low-fat milk while stirring to prevent any lumps from forming. Cook until the sauce thickens, which should take about 3-5 minutes.
6. Mix in the Cheeses:
Now, take the skillet off the heat and stir in the ricotta, mozzarella, Parmesan, and dried thyme (or Italian seasoning). Don’t forget to season with salt and freshly ground black pepper to taste.
7. Combine Everything:
Mix the creamy cheese sauce with the spaghetti squash strands, ensuring everything is well combined.
8. Prepare for Baking:
Transfer the mixture into a lightly greased baking dish. If you want a crispy topping, sprinkle the whole-grain breadcrumbs evenly on top.
9. Bake to Perfection:
Place the dish in your preheated oven and bake for 20-25 minutes, or until the top becomes golden brown and bubbly.
10. Serve and Enjoy:
After baking, remove it from the oven and let it cool for a few minutes. If you like, garnish with fresh parsley or chives before serving warm. Enjoy this delicious and comforting dish!
Bon Appétit! 😊
FAQ About Healthy Spaghetti Squash Au Gratin
Can I Use a Different Type of Cheese?
Absolutely! While the ricotta and mozzarella used in this recipe create a wonderful texture, feel free to substitute with your favorite cheese. Cream cheese or Greek yogurt can work well, or you could try a dairy-free cheese if you prefer a plant-based option.
What If I Don’t Have Spaghetti Squash?
No worries! If spaghetti squash isn’t available, you can substitute with spiralized zucchini, mixed veggies, or even cooked pasta for a different twist on the dish. Just adjust cooking times accordingly.
Can I Make This Dish Ahead of Time?
Yes, you can prepare everything up to baking and store it in the refrigerator for up to 2 days before baking. Just be sure to cover it well to keep it fresh. When ready to bake, you may need to add a few extra minutes to the cooking time if it’s coming directly from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in the oven until warmed through. If the dish seems dry, add a splash of milk before reheating to help revive the creaminess!
