Description
A delicious and healthy twist on traditional au gratin, using spaghetti squash for a low-carb alternative.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup milk (or almond milk for a dairy-free option)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil over the cut sides and season with salt and pepper.
- Place the squash cut-side down on a baking sheet and bake for 30-40 minutes until tender.
- Once cooked, use a fork to scrape the flesh into strands and place in a mixing bowl.
- Add milk, garlic powder, half of the shredded cheese, and Parmesan cheese to the spaghetti squash strands. Mix well.
- Transfer the mixture to a greased baking dish and top with the remaining shredded cheese.
- Bake for an additional 15-20 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
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Notes
- For a spicier version, add red pepper flakes.
- This dish can be made ahead of time and reheated.
- Leftover spaghetti squash can be used in salads or as a side dish.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg