This Healthy Cheesy Spaghetti Squash Au Gratin is a fun twist on a classic dish! It combines tender spaghetti squash with creamy cheese for a delightful meal that’s light but satisfying.
Who knew veggies could taste this good? I love serving this tasty dish with a side salad, making it a perfect partner for any dinner. It’s cheesy goodness without the guilt! 🥗
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish! You can also use zucchini or even cauliflower as alternatives, but they will give different textures and flavors. I prefer spaghetti squash for its ability to mimic pasta.
Cheese: Sharp cheddar gives a great flavor, but feel free to swap in any cheese you love, like gouda or pepper jack. For a lighter option, reduce the cheese by half, and add more yogurt or a lower-fat cheese.
Greek Yogurt: This adds creaminess. You can substitute with cottage cheese for a similar texture or use a dairy-free yogurt for a vegan option. I love Greek yogurt for its tangy flavor and protein boost!
Garlic: Fresh minced garlic enhances the dish greatly, but garlic powder can work in a pinch. I usually go for fresh; it makes a big difference!
How Do I Roast Spaghetti Squash Perfectly?
Roasting spaghetti squash is key to achieving the best flavor and texture. Here’s how to do it:
- Preheat your oven to 375°F (190°C) – this helps it cook evenly.
- Cut the squash in half carefully with a sharp knife and scoop out the seeds.
- Place the squash halves cut side down on a baking sheet lined with parchment paper. This helps with clean-up!
- Roast for 40 minutes, or until fork-tender. If you’re short on time, microwaving is quicker but might not produce as sweet a flavor.
Once it’s done, the strands will easily pull out and mix with your other ingredients, creating a fantastic base for your au gratin!
Healthy Cheesy Spaghetti Squash Au Gratin
Ingredients You’ll Need:
For the Dish:
- 1 medium spaghetti squash (about 3-4 pounds)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup plain Greek yogurt (or low-fat sour cream)
- 2 cloves garlic, minced
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil or cooking spray (for greasing baking dish)
- Optional: pinch of smoked paprika or nutmeg for extra flavor
Time Needed:
This recipe takes about 15 minutes to prep and around 25-40 minutes for cooking, depending on how you choose to cook the spaghetti squash. In total, you’ll spend about 1 hour for prep and baking, plus some time to let it cool before serving. It’s an easy and delicious dish to prepare!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 375°F (190°C). While the oven is warming up, lightly grease a baking dish with a bit of olive oil or cooking spray. This helps to prevent sticking and makes for an easier cleanup later! 😊
2. Roast the Spaghetti Squash:
Next, take your spaghetti squash and carefully cut it in half lengthwise using a sharp knife. Be gentle! Scoop out the seeds with a spoon, just like you would with a pumpkin. Place the squash halves cut side down onto a baking sheet and roast them in the preheated oven for about 40 minutes, or until the flesh is tender and easily pulls away into strands with a fork. If you’re in a hurry, you can microwave it for about 10 minutes until soft.
3. Mix the Filling:
Once the squash is cool enough to handle, use a fork to scrape the strands into a large mixing bowl. Then, add the minced garlic, onion powder, dried thyme, Greek yogurt, half of the cheddar, mozzarella, and Parmesan cheeses. Season this mixture generously with salt and black pepper. Stir everything together until well combined—it will look wonderfully cheesy!
4. Assemble the Dish:
Now, transfer the spaghetti squash mixture into the prepared baking dish and spread it out evenly. Don’t worry about perfection—it’ll all melt together beautifully! Then, sprinkle the remaining cheddar, mozzarella, and Parmesan evenly over the top for that delicious cheesy crust.
5. Bake It Up:
If you’d like, sprinkle a pinch of smoked paprika or nutmeg on top for an extra kick of flavor. Then, put the dish in the oven and bake uncovered for 20-25 minutes, until the cheese is melted, bubbly, and the top is golden brown. It will smell amazing!
6. Serve and Enjoy:
Once it’s out of the oven, allow the dish to cool slightly before serving. This Healthy Cheesy Spaghetti Squash Au Gratin pairs perfectly with a crisp green salad or some roasted veggies. Enjoy your delightful, cheesy dish!
Bon appétit! 🍽️
FAQ for Healthy Cheesy Spaghetti Squash Au Gratin
Can I Use Frozen Spaghetti Squash?
Yes, you can use frozen spaghetti squash! Just make sure to thaw it completely before mixing it with the other ingredients. If you’re short on time, you can microwave the frozen squash until warmed through.
What Can I Substitute for Greek Yogurt?
If you don’t have Greek yogurt, you can use low-fat sour cream or ricotta cheese as a substitute. For a dairy-free option, try using a plant-based yogurt or cashew cream for a creamy texture.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions until warmed through, or place in a skillet over low heat until heated evenly.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the entire dish (up to the baking step) a day in advance. Just cover it and refrigerate, then bake it fresh when you’re ready to serve. Add a few extra minutes to the baking time if it’s coming straight from the fridge!
