Get ready to discover your new favorite weeknight meal with this Healthy Spaghetti Squash Au Gratin. This innovative dish takes a classic comfort food and transforms it into a lighter, vegetable-forward option, perfect for those seeking delicious yet nutritious alternatives.
Key Ingredients for Healthy Spaghetti Squash Au Gratin
- 1 large spaghetti squash (about 3 lbs)
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1.5 cups unsweetened almond milk (or other milk of choice)
- 1/4 cup nutritional yeast (for a cheesy flavor without dairy)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Pinch of nutmeg
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup shredded Gruyère cheese (optional, for extra richness)
- 1/4 cup panko breadcrumbs (whole wheat or gluten-free)
- 2 tablespoons chopped fresh parsley, for garnish
How to Make Healthy Spaghetti Squash Au Gratin
This Healthy Spaghetti Squash Au Gratin is surprisingly simple to prepare, proving that healthy eating doesn’t have to sacrifice flavor or satisfaction. You’ll be amazed at how easily the tender spaghetti squash strands meld with a creamy, savory sauce, creating a dish that’s both comforting and incredibly good for you. The whole process, including roasting the squash, takes approximately 60 minutes, making it an ideal option for a busy weeknight.
Step-by-Step Instructions
- Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise. Scrape out the seeds and pulp from the center of each half using a spoon.
- Roast the Spaghetti Squash: Drizzle the cut sides of the squash halves with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 40-50 minutes, or until the flesh is tender when pierced with a fork.
- Cook the Aromatics: While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Add the finely chopped yellow onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Create the Creamy Sauce: Pour in the unsweetened almond milk. Whisk in the nutritional yeast, Dijon mustard, smoked paprika, and nutmeg. Bring the mixture to a gentle simmer, stirring frequently, until it begins to thicken slightly. This will take about 5-8 minutes. Season with salt and freshly ground black pepper to taste.
- Shred the Squash: Once the spaghetti squash is roasted and tender, remove it from the oven. Let it cool slightly until it’s comfortable to handle. Use a fork to scrape out the spaghetti-like strands into a bowl.
- Combine and Bake: Add the shredded spaghetti squash to the skillet with the creamy sauce. Stir gently to coat all the strands. If using Gruyère cheese, stir it in now until it begins to melt.
- Top and Bake: Transfer the mixture to a greased 8×8 inch baking dish or individual ramekins. In a small bowl, combine the panko breadcrumbs with a drizzle of olive oil and a pinch of salt and pepper. Sprinkle the breadcrumbs evenly over the top of the spaghetti squash mixture.
- Final Bake: Bake in the preheated oven at 400°F (200°C) for 15-20 minutes, or until the topping is golden brown and the sauce is bubbly.
- Serve: Let the Healthy Spaghetti Squash Au Gratin cool for a few minutes before garnishing with fresh chopped parsley. Serve hot.
Why You’ll Love This Healthy Spaghetti Squash Au Gratin
You’ll fall in love with this Healthy Spaghetti Squash Au Gratin for its incredible ability to transform a humble vegetable into a show-stopping, comforting dish. The star is undoubtedly the spaghetti squash itself, which provides those satisfying noodle-like strands without the carbs of traditional pasta, making it a fantastic lighter take on classic gratins. Making this at home is a budget-friendly way to enjoy a restaurant-quality meal, saving you money while delivering exceptional flavor.
The magical element of this dish lies in its incredibly creamy and savory sauce, seasoned with smoky paprika and the subtle nuttiness of nutritional yeast, which mimics the richness of cheese. Unlike a heavy, butter-laden traditional gratin, this version boasts a lighter profile that leaves you feeling satisfied, not weighed down. Prepare to impress yourself and your loved ones with this delightful and nutritious creation – give this Healthy Spaghetti Squash Au Gratin a try for your next comforting meal!
Storing and Reheating Tips
Leftovers of your delicious Healthy Spaghetti Squash Au Gratin can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you have a few options. You can gently warm individual portions in the microwave for 1-2 minutes, or reheat the entire dish in a low oven (around 300°F/150°C) for about 15-20 minutes, or until heated through. For a crispier topping revival, you can pop the reheated dish under the broiler for a minute or two, watching carefully to prevent burning. If you’d like to freeze portions for future meals, allow the finished dish to cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating as described above.
Final Thoughts
This Healthy Spaghetti Squash Au Gratin offers a delightful and nutritious spin on a beloved comfort food. We hope you’ll be inspired to bring this flavorful and wholesome dish to your own table. Enjoy the delicious simplicity and feel-good taste!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Healthy Spaghetti Squash Au Gratin
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise. Scrape out the seeds and pulp from the center of each half using a spoon.1 large spaghetti squash
- Drizzle the cut sides of the squash halves with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 40-50 minutes, or until the flesh is tender when pierced with a fork.1 tablespoon olive oil, to taste salt, to taste freshly ground black pepper
- While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Add the finely chopped yellow onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 medium yellow onion, 2 cloves garlic
- Pour in the unsweetened almond milk. Whisk in the nutritional yeast, Dijon mustard, smoked paprika, and nutmeg. Bring the mixture to a gentle simmer, stirring frequently, until it begins to thicken slightly. This will take about 5-8 minutes. Season with salt and freshly ground black pepper to taste.1.5 cups unsweetened almond milk, 1/4 cup nutritional yeast, 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, Pinch nutmeg, to taste salt, to taste freshly ground black pepper
- Once the spaghetti squash is roasted and tender, remove it from the oven. Let it cool slightly until it’s comfortable to handle. Use a fork to scrape out the spaghetti-like strands into a bowl.1 large spaghetti squash
- Add the shredded spaghetti squash to the skillet with the creamy sauce. Stir gently to coat all the strands. If using Gruyère cheese, stir it in now until it begins to melt.1/2 cup shredded Gruyère cheese
- Transfer the mixture to a greased 8×8 inch baking dish or individual ramekins. In a small bowl, combine the panko breadcrumbs with a drizzle of olive oil and a pinch of salt and pepper. Sprinkle the breadcrumbs evenly over the top of the spaghetti squash mixture.1 tablespoon olive oil, 1/4 cup panko breadcrumbs, to taste salt, to taste freshly ground black pepper
- Bake in the preheated oven at 400°F (200°C) for 15-20 minutes, or until the topping is golden brown and the sauce is bubbly.
- Let the Healthy Spaghetti Squash Au Gratin cool for a few minutes before garnishing with fresh chopped parsley. Serve hot.2 tablespoons chopped fresh parsley