This Healthy Spaghetti Squash Au Gratin Bake is a fun twist on a classic. It mixes roasted spaghetti squash with creamy cheese and crunchy topping for a tasty dish!
It’s hard to believe something this yummy is good for you! I love serving it as a side, but sometimes it’s just too good, and I have it for lunch all on my own! 🥳
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish! It gives a unique texture and is lower in carbs compared to pasta. If you can’t find spaghetti squash, you can use zucchini or a mix of both for a similar effect.
Cheese: I love using reduced-fat sharp cheddar for its bold flavor while keeping it a bit lighter. If you’re dairy-free, try vegan cheese alternatives, or nutritional yeast for a cheesy flavor without the dairy.
Milk: I generally use low-fat milk for creaminess, but unsweetened almond milk works well too. If you want a richer taste, swap for oat milk or coconut milk—just adjust for sweetness if needed.
Breadcrumbs: Whole wheat breadcrumbs add a nice crunch. If you’re gluten-free, you can use gluten-free breadcrumbs or crushed nuts for a different topping.
How Do I Get the Spaghetti Squash Perfectly Roasted?
Roasting spaghetti squash correctly is crucial for a successful dish. Follow these steps for better texture:
- Preheat your oven well to 400°F (200°C) before placing the squash inside. This ensures even cooking.
- Cut the squash lengthwise for the best roasting. Place it cut-side down to help steam and roast perfectly.
- Don’t rush the roasting! Let it cook for at least 40 minutes until tender. It should easily shred with a fork.
- Remember to let it cool before shredding—it makes handling much easier!
Enjoy cooking your Healthy Spaghetti Squash Au Gratin Bake! It’s a much lighter, healthier take on a classic comfort dish that I can never get enough of! 😊
Healthy Spaghetti Squash Au Gratin Bake
Ingredients You’ll Need:
- 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 milk (or unsweetened almond milk)
- 1 tablespoon whole wheat flour (or all-purpose flour)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1 cup shredded reduced-fat sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup whole wheat breadcrumbs or panko
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prepare, plus 1 hour of cooking time. You’ll spend a good chunk of that time roasting the spaghetti squash. In total, plan for about 1 hour and 15 minutes—but trust me, it’s worth every minute!
Step-by-Step Instructions:
1. Prepare the Spaghetti Squash:
Preheat the oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. This allows for the perfect roast!
2. Roast the Squash:
Drizzle the cut sides of the squash with half of the olive oil and place them cut-side down on a baking sheet. Roast for about 40 minutes or until the flesh is tender and can be easily shredded with a fork.
3. Shred the Squash:
Once the squash is cool enough to handle, use a fork to scrape out the flesh into spaghetti-like strands. You can set this aside for now.
4. Make the Cheese Sauce:
Lower the oven temperature to 350°F (175°C). Heat the remaining olive oil in a medium skillet over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Then add the minced garlic and cook for another minute until it’s fragrant.
5. Create a Roux:
Sprinkle in the flour over the onion and garlic mixture, stirring to form a paste (roux). It’s important to cook this for 1-2 minutes to remove that raw flour taste.
6. Whisk in the Milk:
Gradually whisk in the milk, making sure to break up any lumps. Add in the Dijon mustard, salt, pepper, and nutmeg, stirring until smooth.
7. Thicken the Sauce:
Keep stirring the sauce constantly until it thickens and coats the back of a spoon, which should take about 5-7 minutes.
8. Add Cheese:
Remove the sauce from heat and stir in half of the cheddar cheese and half of the Parmesan cheese until everything is melted and smooth.
9. Combine Ingredients:
In a large mixing bowl, combine the shredded spaghetti squash and the cheese sauce until everything is well mixed.
10. Transfer to Baking Dish:
Lightly grease a 9×9-inch baking dish and transfer the mixture into it, spreading it out evenly.
11. Prepare the Topping:
In a small bowl, mix the breadcrumbs with the remaining Parmesan cheese. Sprinkle this breadcrumb mixture evenly over the top of the squash mixture, then sprinkle the remaining cheddar cheese on top as well.
12. Bake:
Bake uncovered for 20-25 minutes, or until the top is golden brown and bubbly. Enjoy the wonderful smells wafting through your kitchen!
13. Cool and Garnish:
Once baked, remove the dish from the oven and let it cool slightly before serving. If you’d like, sprinkle some chopped fresh parsley on top for a pop of color.
Enjoy your healthy and comforting Spaghetti Squash Au Gratin Bake! It’s a satisfying dish that everyone will love!
FAQ About Healthy Spaghetti Squash Au Gratin Bake
Can I Use Pre-Cooked or Frozen Spaghetti Squash?
Yes! If you have pre-cooked or frozen spaghetti squash, you can skip the roasting step. Just thaw the frozen squash in the fridge overnight and incorporate it into the cheese sauce mixture. Make sure to drain any excess water to avoid a watery dish!
Can I Make This Recipe Vegan?
Absolutely! For a vegan version, substitute the cheese with a dairy-free cheese alternative and use unsweetened almond milk or coconut milk. You can also use a vegan flour blend for the roux to keep it completely plant-based.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in the oven or microwave until heated through. You may want to add a splash of milk to keep it creamy!
Can I Add Other Vegetables?
Definitely! Feel free to add cooked spinach, kale, or sautéed mushrooms to the mixture before baking for even more flavor and nutrients. Just make sure to remove excess moisture from the veggies to prevent a soggy bake.
