This Healthy Spaghetti Squash Au Gratin Casserole is a tasty twist on a classic. It features roasted spaghetti squash, creamy cheese, and a crunchy topping that makes it irresistible!
I love how this dish lets me enjoy comfort food, without all the calories. It’s a fun way to sneak in some veggies, and let’s be honest, who doesn’t like a cheesy bake? 🍽️
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish! It gives a great texture and adds healthy fiber. If you can’t find spaghetti squash, you could use zucchini noodles or any other type of squash as a substitute.
Cottage Cheese/Ricotta: I prefer using low-fat cottage cheese for a protein boost, but ricotta will give a creamier texture. If you want a dairy-free option, try using tofu blended until smooth instead!
Cheeses: Part-skim mozzarella helps keep it lighter while adding that cheese stretch we love. You can also use cheese alternatives if you’re looking for a vegan option. Nutritional yeast is great for adding cheesy flavor.
Breadcrumbs: Whole wheat breadcrumbs add a nice crunch. You could use regular breadcrumbs, crushed crackers, or even a mix of ground nuts for a gluten-free option!
How Do I Get the Spaghetti Squash Just Right?
Getting the spaghetti squash tender means patiently roasting it. Make sure to cut it in half and scoop out the seeds first. Roasting it cut-side down helps steam the squash, keeping it moist.
- Preheat your oven and prepare a baking sheet lined with parchment for easy cleanup.
- Roast for 40–45 minutes, depending on size. It’s done when you can easily pierce it with a fork.
This technique ensures the squash gets fluffy strands perfect for mixing into the casserole!
Healthy Spaghetti Squash Au Gratin Casserole
Ingredients You’ll Need:
For The Casserole:
- 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 cottage cheese or ricotta cheese
- 1 cup shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup low-fat milk or unsweetened almond milk
- 1 tablespoon whole wheat flour (optional, for thickening)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or Italian seasoning
- Salt to taste
For The Topping:
- 1/2 cup whole wheat breadcrumbs or panko
- Cooking spray or a little olive oil for greasing the casserole dish
How Much Time Will You Need?
This delightful casserole will take about 15 minutes of prep time and 1 hour total cooking time—40–45 minutes for roasting the spaghetti squash and 20–25 minutes for baking the casserole. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Roast the Spaghetti Squash:
Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle a little olive oil inside each half and sprinkle with salt. Place the squash cut side down on a baking sheet and roast it for 40–45 minutes, until it’s tender.
2. Sauté the Onion and Garlic:
While the squash is roasting, heat a small pan over medium heat. Add a dash of olive oil and sauté the chopped onion for about 5 minutes, until it’s soft. Then, stir in the minced garlic and cook for an additional minute. Remove from the heat and set aside.
3. Prepare the Cheese Mixture:
Once the roasted squash has cooled enough to handle, use a fork to scrape out the spaghetti-like strands into a large mixing bowl. In another bowl, mix together the cottage or ricotta cheese, mozzarella, Parmesan, milk, Dijon mustard, flour (if using), black pepper, thyme, and the sautéed onion and garlic. Stir until everything is well combined and creamy.
4. Combine and Transfer:
Gently fold the squash strands into the cheese mixture until well coated. Lightly grease a medium casserole dish with cooking spray or a bit of olive oil. Pour the squash mixture into the dish, spreading it out evenly.
5. Add the Crunchy Topping:
Sprinkle the whole wheat breadcrumbs or panko over the top of the casserole, ensuring an even layer for that perfect crunchy bite!
6. Bake the Casserole:
Bake the casserole in the preheated oven for about 20–25 minutes, or until the top is golden brown and the casserole is heated through. The smell will be amazing, and you’ll know it’s almost time to dig in!
7. Serve and Enjoy:
Remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy this creamy, cheesy, and healthy dish as a satisfying main course or a side! Everyone will love this wholesome twist on a classic au gratin!
FAQ for Healthy Spaghetti Squash Au Gratin Casserole
Can I Use a Different Type of Squash?
Yes! While spaghetti squash is ideal for its texture, you can substitute it with zucchini or butternut squash. Just keep in mind that cooking times may vary, so adjust accordingly!
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole up to the baking step, then cover and refrigerate it for up to 2 days. When you’re ready to bake, just add an extra 5–10 minutes to the cooking time if baking straight from the fridge.
How Do I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through, ensuring it retains its delicious texture!
What Can I Substitute for Dairy Products?
If you’re looking to make this dish dairy-free, you can use cashew cream or a dairy-free cheese alternative. Unsweetened almond milk or coconut milk works well as a substitute for regular milk!
