How do I know when my spaghetti squash is perfectly cooked?

The squash is done when you can easily pierce the skin with a fork and the flesh pulls away into spaghetti-like strands. If it's still hard to separate into strands, it needs more time in the oven.

My gratin turned out watery. What went wrong?

The most common cause is not removing enough moisture from the spaghetti squash. Make sure to thoroughly drain the squash strands in a colander and gently press out excess moisture before assembling the gratin.

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well in this recipe. Thaw it completely and squeeze out as much moisture as possible before adding it to the recipe. Use about 10 ounces of frozen spinach to replace the fresh spinach.

How can I make this recipe keto-friendly?

This recipe is already relatively low in carbs, but to make it keto-friendly, replace the panko breadcrumbs with crushed pork rinds or almond flour, and ensure the Greek yogurt is full-fat.

The Best Cheesy Spinach and Garlic Parmesan Spaghetti Squash Gratin

Description

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

Ingredients

Scale

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.

Prep Time: 25 minutes
Cook Time: 65 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian-American

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