Created on November 27th, 2025 at 08:23 am
A comforting twist on a classic dish
Spaghetti squash au gratin offers a warm, inviting dish that reimagines a beloved classic. Instead of traditional pasta, the squash provides a naturally sweet and slightly nutty flavor, complemented by a creamy, casserole-style sauce. Once baked, the aroma fills your kitchen, creating a cozy atmosphere that’s hard to resist. The golden strands of spaghetti squash take on a delicate texture, while the cheesy topping gets exquisitely bubbly and golden brown. This dish is not only a great vegetarian option but also light and filling, making it an ideal choice for a weeknight dinner or a cozy gathering.
The beauty of this recipe lies in its simplicity. It elevates humble ingredients into a satisfying meal that anyone can enjoy. The flavors harmonize beautifully, and the rich, cheesy topping adds that comforting element we often crave. It’s a dish that encourages seconds while keeping it healthy, allowing you to indulge without guilt. Once you take a bite, you will understand why this recipe deserves a place in your culinary repertoire.
What Makes This Recipe Special
Spaghetti squash au gratin is more than just a healthy alternative; it’s a versatile dish that appeals to all palates. The squash, when roasted, transforms into tender strands that mimic the heartiness of pasta, making it a fantastic base. The creamy sauce, enriched with garlic and herbs, provides depth of flavor, while the cheese creates a gratifying finishing touch. Together, they create a dish that satisfies cravings for comfort food without the heaviness typically associated with gratins.
Moreover, the recipe is simple enough for busy evenings yet impressive enough for gatherings. Leftovers taste just as delightful the next day, making it perfect for lunch or a quick dinner repeat. It’s a dish that you can prepare with minimal fuss while allowing the ingredients to shine and deliver wholesome goodness.
Time Breakdown
This recipe comes together quickly and requires minimal effort, perfect for busy days or weeknights when you crave something warm and fulfilling without spending hours in the kitchen. Most of the time is dedicated to baking, allowing you to relax as it cooks.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Ingredients List
- 1 medium spaghetti squash
- 2 Tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 2 cups fresh spinach, chopped
- 1 cup cauliflower florets, steamed and chopped
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- ½ tsp dried oregano
- ½ tsp dried basil
- Optional: fresh parsley, minced, for garnish
Kitchen Tools
Preparing this delicious dish is simple with just a few essential kitchen tools, ensuring a smooth cooking process.
- Baking sheet
- Sharp knife
- Spoon for scooping
- Mixing bowl
- Oven mitts
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Begin by cutting the spaghetti squash in half lengthwise. Scoop out the seeds using a spoon, creating space for your filling.
- Place the squash halves on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for about 35-40 minutes until the flesh is tender and easily pulls apart with a fork.
- While the squash roasts, prepare the filling. In a mixing bowl, combine ricotta cheese, steamed cauliflower, spinach, garlic, oregano, basil, and half of the Parmesan cheese. Season with a pinch of salt and pepper, and mix until well combined.
- Once the squash is cool enough to handle, use a fork to gently scrape the flesh, creating spaghetti-like strands. Add the strands to the mixing bowl with the ricotta mixture and stir until combined.
- In a greased baking dish, spoon the mixture back into the squash halves. Top with shredded mozzarella cheese and the remaining Parmesan cheese.
- Return the dish to the oven and bake for an additional 10-15 minutes until the cheese is melted and lightly browned. Remove from the oven and let it cool slightly before serving.
Pro Tips
- For a richer flavor, add a touch of nutmeg to the cheese mixture.
- Experiment with other vegetables, like sautéed mushrooms or bell peppers, to customize the filling.
- Ensure to drain excess water from the squash after scraping for a better texture.
- This dish re-heats wonderfully, making it great for meal prep.
- Top with fresh herbs just before serving for an extra burst of flavor.
A Satisfying and Wholesome Meal
Spaghetti squash au gratin stands out as a delightful combination of flavor and ease. Its creamy filling and cheesy topping make it a satisfying meal without the heaviness of traditional gratin. Whether served on a busy weeknight or at a gathering with friends, it adapts beautifully to any occasion. This recipe encapsulates the idea that wholesome doesn’t mean sacrificing flavor or comfort. Keep it close for those days when you crave something fulfilling yet uncomplicated.
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 280 kcal |
| Protein | 15 g |
| Fat | 17 g |
| Carbohydrates | 20 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 400 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Spaghetti Squash Au Gratin
Ingredients
Main Ingredients
- 1 medium spaghetti squash
- 2 Tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 2 cups fresh spinach, chopped
- 1 cup cauliflower florets, steamed and chopped
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- ½ tsp dried oregano
- ½ tsp dried basil
- Optional fresh parsley, minced, for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place squash halves cut side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for about 35-40 minutes until tender.
- In a mixing bowl, combine ricotta cheese, steamed cauliflower, spinach, garlic, oregano, basil, and half of the Parmesan cheese. Season with a pinch of salt and pepper, and mix well.
Assembly
- Once the squash is cool, use a fork to scrape the flesh into strands and add to the ricotta mixture. Stir until combined.
- In a greased baking dish, spoon the mixture back into the squash halves. Top with shredded mozzarella and remaining Parmesan.
Baking
- Return the dish to the oven and bake for an additional 10-15 minutes until the cheese is melted and lightly browned.
- Remove from the oven and let it cool slightly before serving.
Notes
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