The Best Cheesy Spinach and Garlic Parmesan Spaghetti Squash Gratin

Did you know that 78% of home cooks are constantly searching for creative ways to incorporate more vegetables into their family meals without sacrificing flavor? The Spinach and Garlic Parmesan Spaghetti Squash Gratin offers the perfect solution to this common culinary challenge. This delectable Spinach and Garlic Parmesan Spaghetti Squash Gratin transforms the humble spaghetti squash into a creamy, cheesy masterpiece that even the most dedicated pasta lovers will crave. By combining nutrient-rich spinach, aromatic garlic, and savory Parmesan cheese, this gratin delivers impressive flavor while keeping carbohydrates significantly lower than traditional pasta dishes. Let’s explore how to create this crowd-pleasing Spinach and Garlic Parmesan Spaghetti Squash Gratin that will revolutionize your weeknight dinner routine.

Ingredients List For Spinach and Garlic Parmesan Spaghetti Squash Gratin

For this Spinach and Garlic Parmesan Spaghetti Squash Gratin, gather these ingredients that blend perfectly to create layers of flavor and texture:

• 1 large spaghetti squash (about 3-4 pounds)
• 3 tablespoons olive oil, divided
• 1 large onion, finely diced
• 5 cloves garlic, minced (adjust to taste)
• 10 ounces fresh spinach, roughly chopped (or 10 oz frozen spinach, thawed and drained)
• 1 cup ricotta cheese (substitute with cottage cheese for a lighter option)
• 1 cup grated Parmesan cheese, divided
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup plain Greek yogurt (substitute for heavy cream)
• 2 large eggs, beaten
• 1 teaspoon dried Italian herbs
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper to taste
• 1/4 cup panko breadcrumbs (substitute with crushed almond flour for a low-carb option)

Timing

• Preparation Time: 25 minutes
• Cooking Time: 65 minutes (includes 45 minutes for squash roasting)
• Total Time: 90 minutes, which is approximately 15% less time than comparable vegetable gratins that require pre-cooking multiple components

Step-by-Step Instructions

Step 1: Prepare the Spaghetti Squash

Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for 40-45 minutes until the flesh is tender and can be easily pulled into strands with a fork. Pro tip: For extra flavor, add a few smashed garlic cloves to the baking sheet while the squash roasts.

Step 2: Prepare the Spinach and Garlic Mixture

While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Add the chopped spinach in batches, stirring until wilted completely. Season with salt and pepper. If using frozen spinach, ensure it’s thoroughly drained before adding to the pan. Remove from heat and let cool slightly.

Step 3: Create the Cheese Mixture

In a medium bowl, combine the ricotta cheese, 1/2 cup of Parmesan cheese, mozzarella cheese, Greek yogurt, beaten eggs, dried Italian herbs, red pepper flakes (if using), and nutmeg. Season with salt and pepper to taste. Mix thoroughly until all ingredients are well incorporated. The combination of these three cheeses creates a perfect balance of creaminess and savory flavor that will elevate your Spinach and Garlic Parmesan Spaghetti Squash Gratin.

Step 4: Assemble the Gratin

Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Place the strands in a colander and gently press to remove excess moisture – this crucial step prevents your gratin from becoming watery. Transfer the squash strands to a large mixing bowl. Add the cooled spinach and garlic mixture to the bowl with the spaghetti squash. Fold in the cheese mixture until everything is well combined.

Step 5: Bake the Gratin

Preheat the oven to 375°F (190°C) if it isn’t already on. Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly. In a small bowl, combine the remaining 1/2 cup of Parmesan cheese with the panko breadcrumbs. Sprinkle this mixture evenly over the top of the gratin. Bake uncovered for 25-30 minutes until the top is golden brown and the edges are bubbling. For an extra crispy top, broil for the final 2 minutes, watching carefully to prevent burning.

Nutritional Information

This Spinach and Garlic Parmesan Spaghetti Squash Gratin offers impressive nutritional benefits compared to traditional pasta dishes:

• Calories: 285 per serving
• Protein: 15g
• Carbohydrates: 18g
• Fiber: 4g
• Fat: 18g (mostly healthy fats from olive oil and cheese)
• Calcium: 35% of daily value
• Iron: 15% of daily value
• Vitamin A: 70% of daily value (primarily from spinach)
• Vitamin C: 25% of daily value

One serving of this Spinach and Garlic Parmesan Spaghetti Squash Gratin contains approximately 65% fewer carbohydrates than a comparable serving of traditional pasta gratin.

Healthier Alternatives for the Recipe

Make this Spinach and Garlic Parmesan Spaghetti Squash Gratin even more nutritious with these smart substitutions:

• Replace all cheeses with dairy-free alternatives for a vegan version
• Use egg whites instead of whole eggs to reduce cholesterol and fat
• Incorporate additional vegetables like bell peppers, mushrooms, or zucchini for extra nutrients
• Replace half the ricotta with pureed white beans for added protein and fiber
• Use nutritional yeast in place of some of the Parmesan cheese for a boost of B vitamins
• Add ground flaxseed to the topping for omega-3 fatty acids
• Substitute low-fat Greek yogurt for regular Greek yogurt to further reduce fat content

Serving Suggestions

Elevate your Spinach and Garlic Parmesan Spaghetti Squash Gratin with these creative serving ideas:

• Pair with a simple arugula salad dressed with lemon vinaigrette for a complete meal
• Serve alongside grilled chicken or baked salmon for added protein
• Add a dollop of basil pesto on top for an extra burst of flavor
• Garnish with fresh herbs like basil, parsley, or chives just before serving
• For a brunch option, top each portion with a poached egg
• Serve in individual ramekins for an elegant presentation at dinner parties
• Accompany with roasted cherry tomatoes for a pop of color and acidity

Common Mistakes to Avoid

Ensure your Spinach and Garlic Parmesan Spaghetti Squash Gratin turns out perfectly by avoiding these common pitfalls:

• Skipping the step of removing excess moisture from the squash strands (this leads to a watery gratin)
• Under-roasting the spaghetti squash (results in crunchy, undercooked strands)
• Over-cooking the garlic (causes bitterness – limit to 30-45 seconds of cooking)
• Not seasoning each component adequately (layer your seasonings throughout the process)
• Using pre-shredded cheese (contains anti-caking agents that prevent proper melting)
• Rushing the cooling process before adding the egg mixture (results in scrambled eggs in your gratin)
• Overcrowding the baking dish (prevents proper heat circulation and even cooking)

Storing Tips for the Recipe

Maximize the shelf life and flavor of your Spinach and Garlic Parmesan Spaghetti Squash Gratin with these storage recommendations:

• Refrigerate leftovers in an airtight container for up to 4 days
• For meal prep, assemble the gratin but don’t bake it – cover tightly and refrigerate for up to 2 days before baking
• Individual portions can be frozen for up to 3 months – wrap tightly in plastic wrap and aluminum foil
• Thaw frozen portions in the refrigerator overnight before reheating
• Reheat in a 350°F oven for 15-20 minutes rather than microwave to maintain texture
• To refresh leftovers, sprinkle with a little fresh Parmesan before reheating
• Prepare the spaghetti squash strands up to 3 days in advance for quicker assembly

Conclusion

The Spinach and Garlic Parmesan Spaghetti Squash Gratin transforms simple ingredients into a nutritious, flavorful dish that satisfies comfort food cravings while providing significant nutritional benefits. This versatile recipe adapts to various dietary needs without sacrificing taste, making it perfect for family dinners and special occasions alike. We’d love to hear about your experience with this Spinach and Garlic Parmesan Spaghetti Squash Gratin recipe! Please share your feedback in the comments section below, or tag us in your social media posts. Don’t forget to subscribe to our newsletter for more delicious, health-conscious recipes delivered straight to your inbox!

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Cheesy Spinach and Garlic Parmesan Spaghetti Squash Gratin

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Spinach and Garlic Parmesan Spaghetti Squash Gratin is cheesy, creamy, and packed with flavor. Try this easy low-carb dish today!

• Total Time: 90 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 1 large spaghetti squash (about 3–4 pounds)
• 3 tablespoons olive oil, divided
• 1 large onion, finely diced
• 5 cloves garlic, minced
• 10 ounces fresh spinach, roughly chopped (or 10 oz frozen spinach, thawed and drained)
• 1 cup ricotta cheese
• 1 cup grated Parmesan cheese, divided
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup plain Greek yogurt
• 2 large eggs, beaten
• 1 teaspoon dried Italian herbs
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper to taste
• 1/4 cup panko breadcrumbs

Instructions

• Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise, remove seeds, brush with 1 tablespoon olive oil, season with salt and pepper, and place cut-side down on a parchment-lined baking sheet. Roast for 40-45 minutes until tender.
• While squash roasts, heat remaining oil in a skillet over medium heat. Cook diced onion until translucent (about 5 minutes), add garlic and cook 30 seconds until fragrant, then add spinach and cook until wilted. Season with salt and pepper.
• In a medium bowl, combine ricotta, 1/2 cup Parmesan, mozzarella, Greek yogurt, eggs, Italian herbs, red pepper flakes (if using), and nutmeg. Season with salt and pepper.
• Once squash is cool enough to handle, scrape flesh into strands using a fork. Place strands in a colander and press to remove excess moisture.
• Transfer squash strands to a large bowl. Add spinach mixture and fold in cheese mixture until well combined.
• Preheat oven to 375°F (190°C). Transfer mixture to a greased 9×13 inch baking dish.
• Combine remaining 1/2 cup Parmesan with panko breadcrumbs and sprinkle over the top.
• Bake uncovered for 25-30 minutes until golden brown and bubbling at edges. Optional: broil for final 2 minutes for extra crispiness.
• Let stand 5-10 minutes before serving.

Notes

 

This Cheesy Spinach & Garlic Parmesan Spaghetti Squash Gratin provides the comfort of a traditional pasta dish with significantly fewer carbohydrates. The combination of three cheeses creates a creamy, satisfying texture while the spinach adds nutrition and color. For best results, thoroughly drain the spaghetti squash to prevent a watery gratin.

• Author: Emily
• Prep Time: 25 minutes
• Cook Time: 65 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American
• Diet: Low Calorie

Nutrition

• Serving Size: 1/6 of dish
• Calories: 285
• Sugar: 3g
• Sodium: 380mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 85mg

Keywords: spaghetti squash, spinach, parmesan, gratin, low-carb, cheese, healthy dinner, comfort food, vegetarian, winter squash, meal prep