Why Make This Recipe
If you’re seeking a comforting dish that’s light on calories yet rich in flavor, you’ve found it! Healthy Spaghetti Squash Au Gratin takes a classic indulgence and transforms it into a guilt-free delight. It’s not only a great way to enjoy more vegetables but also a wondrous option for family dinners or meal prepping for the week ahead. Plus, with a creamy, cheesy topping, this dish is bound to impress even the pickiest eaters!
How to Make Healthy Spaghetti Squash Au Gratin
Ingredients:
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup low-sodium vegetable broth
- 1 cup shredded low-fat cheddar cheese
- 1/2 cup Greek yogurt
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Directions:
- Preheat your oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the inside of the squash with olive oil, sprinkle with salt, and place cut-side down on a baking sheet. Roast in the oven for about 30-40 minutes until tender.
- While the squash roasts, heat a skillet over medium heat. Add diced onion and sauté for 5-7 minutes until translucent. Add minced garlic and cook for another minute.
- Pour in the vegetable broth, and stir in thyme, black pepper, and salt. Let simmer for about 3-5 minutes.
- Remove the skillet from heat and mix in Greek yogurt and half of the cheddar cheese until well combined.
- Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands and place it in a large mixing bowl.
- Fold the onion and cheese mixture into the squash strands until everything is well distributed.
- Transfer the mixture to a greased baking dish, top with remaining cheddar cheese and sprinkle with Parmesan cheese.
- Bake in the oven for an additional 15-20 minutes until the top is bubbly and golden brown.
How to Serve Healthy Spaghetti Squash Au Gratin
Serve this delightful dish hot, straight from the oven. It pairs beautifully with a fresh side salad or steamed vegetables to add a crisp contrast. Whether as a light main course or a hearty side dish, it satisfies your cravings without the heaviness.
How to Store Healthy Spaghetti Squash Au Gratin
To store leftovers, let them cool completely, then transfer them to an airtight container. In the refrigerator, they will last about 3-5 days. For longer storage, you can freeze the dish for up to 2 months. When reheating, use a microwave or oven, adding a splash of vegetable broth or water to keep it moist.
Tips to Make Healthy Spaghetti Squash Au Gratin
- Choose a firm squash that feels heavy for its size to ensure freshness.
- For an added layer of flavor, mix in some chopped spinach or kale with the squash.
- Experiment with different cheeses like mozzarella or feta for a unique twist.
- If you prefer a crispy topping, broil for an additional 2-3 minutes at the end of baking.
- Adjust seasonings according to your taste—add a pinch of cayenne for a spicy kick.
Make-Ahead & Meal-Prep Guide
To simplify your meal prep, you can roast the spaghetti squash in advance and store it in the fridge. When you’re ready to assemble your dish, mix the squash with sautéed onion and the cheesy sauce, then bake as directed. For freezing, portion out servings into individual containers; this makes it super easy to defrost and reheat as needed. The texture stays satisfying, with the spaghetti squash maintaining its integrity.
Variation
- Cheesy Broccoli Addition: Toss in steamed broccoli florets for added nutrients and flavor.
- Mushroom Lover’s Delight: Sauté mushrooms with the onion for a savory twist.
FAQs
1. Can I use other types of squash?
Yes! While spaghetti squash is recommended for its unique texture, you can experiment with zucchini or butternut squash, though the preparation might differ.
2. Is this dish gluten-free?
Absolutely! This recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.
3. Can I substitute the Greek yogurt?
Yes! You can replace Greek yogurt with cottage cheese for a similar creamy texture or use a dairy-free alternative like cashew cream for a vegan twist.
Healthy Spaghetti Squash Au Gratin
Ingredients
Main Ingredients
- 1 medium spaghetti squash Choose a firm squash that feels heavy for its size.
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup low-sodium vegetable broth
- 1 cup shredded low-fat cheddar cheese
- 1/2 cup Greek yogurt Can substitute with cottage cheese or a dairy-free alternative.
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese
- to taste Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the inside of the squash with olive oil, sprinkle with salt, and place cut-side down on a baking sheet. Roast in the oven for about 30-40 minutes until tender.
Cooking
- While the squash roasts, heat a skillet over medium heat. Add diced onion and sauté for 5-7 minutes until translucent. Add minced garlic and cook for another minute.
- Pour in the vegetable broth, and stir in thyme, black pepper, and salt. Let simmer for about 3-5 minutes.
- Remove the skillet from heat and mix in Greek yogurt and half of the cheddar cheese until well combined.
- Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands and place it in a large mixing bowl.
Assembly and Baking
- Fold the onion and cheese mixture into the squash strands until everything is well distributed.
- Transfer the mixture to a greased baking dish, top with remaining cheddar cheese and sprinkle with Parmesan cheese.
- Bake in the oven for an additional 15-20 minutes until the top is bubbly and golden brown.