Parmesan Spaghetti Squash Gratin

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Parmesan Spaghetti Squash Gratin

Our Parmesan Spaghetti Squash Gratin recipe is easy, healthy, and full of flavor to impress your friends or family in the kitchen. This delicious dish combines spaghetti squash with the creamy, savory touch of Parmesan cheese, perfect for quick dinners that make you look like a pro chef—without the hassle. So let's do this!

Servings: 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients

1 medium spaghetti squash (approx. 3 pounds / 1.36 kg)
1 cup (100 g) grated Parmesan cheese
1/2 cup (120 ml) heavy cream
2 cloves garlic, minced
1/4 cup (60 ml) whole milk
1 tablespoon (14 g) butter
Salt to taste
Freshly ground black pepper to taste
1/4 cup (25 g) breadcrumbs (optional for topping)
2 tablespoons (8 g) fresh parsley, chopped (optional for garnish)

Equipment Needed

Oven
Sharp knife
Large spoon
Baking dish (approx. 8x8 inches / 20x20 cm)
Small skillet
Mixing bowl
Cheese grater

See 5 variations of the recipe at the end.

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Did You Know?

Spaghetti squash isn’t just delicious; it can also be cooked whole in the microwave in just 10 minutes to save time. Plus, its name comes from the fact that when cooked, its flesh separates into strands that look like spaghetti—a vegetable that literally turns into healthy pasta!

Instructions

Preheat the oven: Start by preheating your oven to 400°F (200°C) to make sure it’s hot enough when you put in the spaghetti squash. This helps it cook evenly and the flesh becomes tender.
Cut and clean the squash: Carefully cut the spaghetti squash lengthwise in half with a sharp knife. Use a spoon to scoop out all the seeds and stringy fibers, clearing space so the flesh cooks well and separates into strands easily later.
Bake the squash: Place the squash halves cut-side down on a baking sheet lined with aluminum foil or parchment paper—trust me, this makes cleanup so much easier. Bake for 35 to 40 minutes, or until you can pierce the flesh with a fork and it easily pulls apart.
Scoop out the flesh: When ready, carefully remove the hot squash halves. Use a fork to scrape the flesh, separating it into spaghetti-like strands. Place the strands in a large mixing bowl.
Prepare the creamy sauce: Time for the sauce! In a small skillet, melt the butter over medium heat. Add the minced garlic and sauté for about one minute until fragrant but not browned to keep that fresh, delicious flavor.

Add cream and milk: Slowly add the heavy cream and milk to the skillet. Stir gently and heat for about 2 minutes, making sure it doesn’t boil—otherwise, the cream might separate and lose its smooth, creamy texture.
Mix sauce with squash: Pour this creamy mixture over the spaghetti squash strands in your bowl and carefully mix so each strand gets coated well.
Add cheese and season: Now add the grated Parmesan cheese, salt, and pepper to taste. Mix gently to combine all the flavors without breaking up the strands.
Prepare for baking: Transfer everything to a greased baking dish or one lined with parchment paper. If you want a crispy topping (highly recommended), sprinkle breadcrumbs over the surface.
Bake the gratin: Almost done! Bake at 375°F (190°C) for about 15 minutes, or until the top is golden and bubbly, signaling the cheese is melted and the gratin is ready—this is easy to spot.
Garnish and serve: Finally, sprinkle fresh chopped parsley over the top to add color and freshness before serving. Enjoy this healthy delight!

Ingredient Substitutions

Spaghetti squash: If you don’t have it, you can use thinly sliced zucchini or shredded cauliflower, but the flavor will change.
Heavy cream: You can swap this for coconut cream or plain Greek yogurt.
Parmesan cheese: For this, you can use pecorino cheese or Manchego-style grated cheese.
Breadcrumbs: You can replace these with ground almonds or simply leave them out if you want a gluten-free option.

Preparation Tips

Cooking the squash: Make sure to cook it until very tender so the strands separate easily.
Space in the baking dish: Don’t overload the baking dish; leave space so the gratin comes out golden and crispy.
Fresh garlic: Always use fresh, finely minced garlic for better flavor and aroma.
Adjust seasoning: Taste the mixture before baking to adjust salt and pepper to your liking.
Golden gratin: To get a more golden crust, put the oven on broil for the last 2-3 minutes, but watch carefully so it doesn’t burn. Trust me, it can happen!

Nutritional Information (per serving)

Calories: 220 kcal
Protein: 9 g
Fat: 15 g
Carbohydrates: 10 g
Fiber: 2 g
Sugars: 3 g
Calcium: 280 mg
Sodium: 280 mg

Nutritional Benefits

This recipe is not only delicious but combines the benefits of spaghetti squash, which is high in fiber and low in calories—great for maintaining healthy digestion and weight control. The Parmesan cheese adds calcium and protein to strengthen bones and muscles, while the cream and butter provide healthy fats needed for absorbing fat-soluble vitamins. Plus, garlic contributes antioxidant and anti-inflammatory properties, supporting a strong immune system. So, this gratin is a nutritious, tasty choice perfect for anyone looking for healthy dishes with gourmet flavor.

Storage and Reheating

Storage: You can store leftovers in an airtight container in the fridge for up to 3 days without any problem.
Oven reheating: Place the gratin in a preheated oven at 350°F (175°C) for 10-15 minutes until it’s hot and the surface is crispy again.
Avoid microwave: It’s best not to use the microwave to preserve the gratin’s texture.

Recipe History or Inspiration

The Parmesan spaghetti squash gratin was born from the idea of reinventing traditional pasta dishes into lighter, more nutritious versions. Spaghetti squash is known for its unique texture that resembles noodles, offering a gluten-free, low-carb alternative. This recipe combines classic Italian flavors with a healthy twist, perfect for those seeking comforting food without guilt.

Serving Suggestions

Pair your Parmesan Spaghetti Squash Gratin with a fresh spinach salad tossed with lemon vinaigrette and walnuts.
Grilled chicken with Provencal herbs is also a delicious option.
Homemade crispy garlic bread is a must-have with this kind of dish.
For your drink, a chilled Chardonnay white wine will be spectacular.
And for dessert, how about a light lemon meringue tart?

Frequently Asked Questions (FAQ)

Can I prepare this recipe ahead of time? Absolutely! You can assemble the gratin and store it unbaked in the refrigerator for up to 24 hours before cooking.
How spicy is this recipe? It’s not spicy at all, but if you want, you can add a bit of cayenne pepper to give it a kick.

Can I make it vegan? Yes, use coconut cream and vegan grated cheese or nutritional yeast for the cheesy flavor.
How do I know when the spaghetti squash is ready? When you can easily separate the flesh into spaghetti-like strands with a fork.
Can the gratin be frozen? Yes, but be aware it may lose some texture after thawing.

Recipe Variations

Sautéed mushrooms: Oh, so delicious! Just add sautéed mushrooms for an extra rich earthy flavor.
Crispy bacon: Mmm, tasty! Include some chopped crispy bacon for a smoky, salty touch.

Cheese blend: Oh my gosh! Using a mix of mozzarella and Parmesan will give you not only a creamier gratin but also a spectacular flavor.
Fresh spinach: Yum! Incorporate chopped fresh spinach to add not only color and nutrients but also a bold flavor.
Spicy version: If you love spice, make a version by adding finely chopped jalapeños and a bit of chili powder.

So, this delicious Parmesan Spaghetti Squash Gratin is a simple, healthy, and flavorful recipe that will win over your family and friends and make you look like an expert gourmet chef without any effort. So enjoy making it, eating it, and soaking up all the compliments. Happy cooking!

Tastes of La Paz.