Healthy Spaghetti Squash Au Gratin
A creamy, cheesy alternative to traditional gratins using spaghetti squash for a satisfying yet healthy dish.
Ingredients
Main Ingredients
- 1 medium spaghetti squash
- 1 cup cauliflower florets (fresh or frozen)
- 1 cup low-fat milk or a non-dairy alternative
- 1 tbsp olive oil
- 1 cup shredded cheese (like mozzarella or cheddar) Use your preferred type.
Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste salt and pepper
Topping (Optional)
- ½ cup breadcrumbs For a crispy topping.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper.
- Place cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.
Sauce Preparation
- While the squash is roasting, steam the cauliflower until fork-tender.
- Blend the cauliflower with the milk, garlic powder, onion powder, and half the cheese until smooth.
- Season the blend with salt and pepper to taste.
Assembly
- Once the squash is cooked, scrape out the strands using a fork and add them to the blended sauce. Stir well to combine.
- Spoon the mixture into an oven-safe dish and top with the remaining cheese and breadcrumbs if desired.
Baking
- Bake in the oven for another 15-20 minutes or until the top is golden and bubbly.
- Let cool slightly before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Freeze for future meals for up to three months; reheat at 350°F (175°C).