This Healthy Spaghetti Squash Au Gratin Bake is a tasty twist on comfort food! Creamy cheese and tender spaghetti squash come together for a guilt-free dish that’s full of flavor.
It’s like getting the best pasta dish without the pasta! I love how simple it is to prepare—just bake, mix, and enjoy. Perfect for any weeknight dinner!
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish! It provides a great texture and volume. If you can’t find spaghetti squash, zucchini can be a lighter substitute or you could use cauliflower for a different but delicious take.
Cottage Cheese or Ricotta: Both work well for creaminess. I often use cottage cheese for a protein boost but prefer ricotta when I want a silkier texture. You can try dairy-free options like almond or cashew yogurt if you want a plant-based version.
Greek Yogurt: This adds tanginess and creaminess. For a dairy-free option, use plain coconut or soy yogurt. Also, regular yogurt can work in a pinch if you don’t have Greek on hand.
Cheeses: Reduced-fat mozzarella gives that melty goodness while Parmesan enhances flavor. If you’re dairy-free, nutritional yeast can be a great addition for a cheesy flavor without the cheese!
How Do I Get the Spaghetti Squash Just Right?
Cooking spaghetti squash perfectly is all about timing. Here’s how to make sure you get tender, stringy squash:
- Start by preheating your oven well. Getting it to 400°F (200°C) sets the stage for even cooking.
- Cut the squash evenly with a sharp knife. This helps it bake uniformly. Don’t rush this—safety first!
- Baking it cut-side down traps steam, cooking the squash through. And remember, it’s ready when you can easily shred the strands with a fork.
Let it cool for a few minutes before handling. This will prevent burns and make it easier to scrape out the strands.
Healthy Spaghetti Squash Au Gratin Bake
Ingredients You’ll Need:
For the Bake:
- 1 medium spaghetti squash (about 3-4 pounds)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup low-fat cottage cheese or ricotta cheese
- 1/2 cup plain Greek yogurt
- 1/2 cup grated Parmesan cheese
- 1 cup shredded reduced-fat mozzarella cheese
- 1 tablespoon whole wheat flour (optional, for thickening)
- 1/2 teaspoon dried thyme or Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish (optional)
How Much Time Will You Need?
This dish takes about 15 minutes to prep and around 1 hour total, including baking time. You’ll spend 45 minutes in the oven cooking the spaghetti squash and the bake itself. Make sure to allow an extra 5 minutes for it to cool before serving!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Squash:
Start by preheating your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash cut side down on a baking sheet lined with parchment paper. This will help it cook evenly.
2. Bake the Squash:
Place the baking sheet in the oven and bake the squash for 40-45 minutes, or until it’s tender and you can easily separate the strands with a fork. When it’s done, take it out and let it cool slightly.
3. Scrape the Squash:
Once the squash is cool enough to handle, use a fork to scrape the insides to create those spaghetti-like strands. Place the strands into a large mixing bowl.
4. Sauté Onions and Garlic:
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté it until it’s translucent, about 3-4 minutes. Then, add the minced garlic and cook for another minute. Once they’re fragrant, remove from heat.
5. Combine Ingredients:
To the bowl with spaghetti squash, add the sautéed onion and garlic, cottage cheese (or ricotta), Greek yogurt, Parmesan cheese, 3/4 cup shredded mozzarella, dried thyme (or Italian seasoning), salt, and pepper. If your mixture appears too wet, you can sprinkle in the optional whole wheat flour to thicken it up. Combine everything gently until it’s evenly mixed.
6. Transfer to Baking Dish:
Grease an 8×8-inch baking dish, and transfer the spaghetti squash mixture into it, spreading it evenly. Top it off with the remaining 1/4 cup of shredded mozzarella.
7. Bake Again:
Return the dish to the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbly. Just a tip—if you want that extra crispiness, you can broil it for 2-3 minutes at the end, but keep an eye on it to avoid burning!
8. Cool and Serve:
Once you take it out of the oven, let it cool for about 5 minutes. If you’d like, sprinkle fresh parsley on top for a pop of color and flavor. Serve warm and enjoy this delightful, guilt-free dish!
Enjoy this creamy, cheesy, yet healthy alternative to classic au gratin dishes!
FAQ for Healthy Spaghetti Squash Au Gratin Bake
Can I Use Different Cheeses in This Recipe?
Absolutely! You can mix it up by using your favorite cheeses. Just keep the same quantities. For a richer flavor, try using cheddar or a blend of mozzarella and Monterey Jack. If you’re looking for a dairy-free option, nutritional yeast can add a cheesy flavor without the cheese!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you can warm it in the microwave or oven. If using the oven, cover it with foil to prevent drying out—just heat until warm throughout!
Can I Prepare This Dish Ahead of Time?
Yes! You can prepare the spaghetti squash and the mixture a day in advance. Store them separately in the fridge until you’re ready to assemble and bake. Just remember, the cooked squash will keep best if stored in an airtight container.
What Can I Serve with This Dish?
This bake pairs wonderfully with a simple side salad or steamed vegetables for a complete meal. You can also serve it alongside grilled chicken or fish for added protein. If you’re keeping it vegetarian, roasted chickpeas would be a great addition!
