This Healthy Cheesy Spaghetti Squash Au Gratin is a fun twist on comfort food! With roasted spaghetti squash, creamy cheese, and a sprinkle of herbs, it’s both tasty and guilt-free.
It’s like a warm hug on a plate! I love how easy it is to whip up and still feel good about eating it. Serve it up with a side salad, and you’ve got a winner for dinner!
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish! It adds a mild flavor and great texture. If you can’t find squash, cauliflower can be a good substitute for a similar low-carb base.
Cheeses: I love using sharp cheddar for its rich flavor. Mixing in mozzarella gives creaminess. Try using a vegan cheese if you’re dairy-free!
Milk: Low-fat milk keeps it light, but almond or oat milk works well for a dairy-free version. Just ensure it’s unsweetened for the best flavor.
Flour: Whole wheat flour adds some nutrition, but you can use gluten-free flour or cornstarch if needed. Just adjust the quantities accordingly!
How Do I Get the Perfect Cheese Sauce?
The cheese sauce is crucial for this recipe, and it’s easier than you may think! The goal is a smooth, creamy mixture without lumps.
- Start by cooking garlic in olive oil to enhance its flavor.
- When adding flour, make sure to whisk continuously to avoid lumps until it’s lightly golden.
- Gradually add the milk while stirring to create a thick sauce. If it’s too thick, add a splash more milk.
- Remove from heat before adding the cheese so it melts smoothly without clumping.
With these tips, you’ll impress everyone with your cheesy spaghetti squash au gratin! Enjoy your healthy, comforting meal.
Healthy Cheesy Spaghetti Squash Au Gratin
Ingredients You’ll Need:
For the Dish:
- 1 medium spaghetti squash (about 3 pounds)
- 1 cup low-fat milk (or unsweetened almond milk for dairy-free)
- 1 cup shredded sharp cheddar cheese (or use part mozzarella for creaminess)
- 1/4 cup grated Parmesan cheese
- 2 tbsp whole wheat flour (or gluten-free flour)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp onion powder
- 1/4 tsp ground black pepper
- 1/4 tsp salt (or to taste)
- 1/4 tsp smoked paprika or nutmeg (optional, for warmth and depth)
- Fresh chopped parsley or thyme (optional garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 1 hour for roasting and baking. Expect a total of about 1 hour and 15 minutes from start to finish, making it manageable for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Spaghetti Squash:
First, preheat your oven to 400°F (200°C). Take your spaghetti squash, cut it in half lengthwise, and scoop out the seeds. This will create space for all that cheesy goodness.
2. Roast the Squash:
Place the squash halves cut side down on a baking sheet lined with parchment paper. Pop it in the oven and roast for 40-45 minutes. You want the flesh to be tender and easily shred with a fork. Check occasionally to make sure it’s cooking nicely!
3. Scrape and Prepare the Cheese Sauce:
Once the squash is roasted, take it out and let it cool a bit. Using a fork, scrape the flesh into a large bowl and separate it into spaghetti-like strands. Meanwhile, in a medium saucepan, heat the olive oil over medium heat. Sauté the minced garlic for about a minute until you can smell that delicious aroma.
4. Make the Cheese Sauce:
Next, whisk in the flour and cook for about a minute—this gets rid of any raw flour taste. Gradually add the milk while continuously whisking until the mixture thickens (about 3-5 minutes). Remove it from heat and mix in the cheddar cheese, Parmesan, onion powder, black pepper, salt, and optional spices until everything is nice and melted.
5. Combine and Bake:
Pour the cheesy sauce over the spaghetti squash strands and gently fold to combine everything. Transfer the mixture to a greased 8×8-inch baking dish, smoothing the top. Bake uncovered at 350°F (175°C) for 20 minutes, then finish with a quick broil for 2-3 minutes to get that beautiful golden crust.
6. Serve and Enjoy:
Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley or thyme if you’d like, and serve warm. Enjoy your healthy, cheesy comfort classic!
This tasty dish is a fantastic, nutrient-rich alternative to traditional au gratin meals, satisfying those cheesy cravings while keeping it healthy!
FAQ About Healthy Cheesy Spaghetti Squash Au Gratin
Can I Use Other Types of Cheese?
Absolutely! While sharp cheddar is fantastic, you can mix in mozzarella for added creaminess or experiment with gouda, Monterey jack, or even a vegan cheese for dairy-free options. Just be mindful of the melting properties to ensure a creamy sauce!
How Can I Make This Recipe Ahead of Time?
You can prepare the spaghetti squash and cheese sauce separately ahead of time. Just store them in the refrigerator for up to 2 days. When you’re ready to bake, combine them in the baking dish and bake as directed. You may need to adjust the baking time if starting from cold.
What Are Some Good Serving Suggestions?
This cheesy au gratin pairs wonderfully with a fresh garden salad for a lighter meal or alongside grilled chicken or fish for added protein. You can even enjoy it as a standalone vegetarian dish—it’s hearty enough on its own!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it in the oven or microwave until heated through. If it looks a bit dry, you can add a splash of milk before reheating.
