Spaghetti Squash Au Gratin
A comforting twist on a classic dish, this spaghetti squash au gratin offers a healthy alternative with creamy sauce and cheesy topping that's both satisfying and easy to prepare.
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
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.