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 8x8 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
Notes
Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 2 months. Reheat in the microwave or oven.
