Simple Speghetti Squash Gratin

Spaghetti Squash Gratin

This is a great casserole dish for a cool autumn night. It can be easily parred with some vegetables, chicken, or lamb. When I cooked it for the family I picked up some simple pre cooked salad chicken strips and some zucchini and squash to cook up and pair with this dish.

Serves 8


2 spaghetti squash
2 cups small broccoli florets
1 Tbs. olive oil
½ cup grated cheddar cheese, divided
2 large eggs, lightly beaten
¼ cup low-fat milk
2 Tbs. ricotta cheese
1 green onion, thinly sliced
1 Tbs. Dijon mustard


  1. Preheat oven 375 F. Coat 2-qt baking dish with cooking spray.
  2. Pierce squash in several places with knife. Microwave 3 minutes on high power to soften. Slice off ends, and cut squash in half lengthwise. Remove seeds with spoon. Place halves cut side down on a rimmed baking sheet. Add 1 ½ cups of water to the baking sheet and bake for 30 minutes, or until squash yields when pressed.
  3. Increase oven temperature to 425 F. While the squash cools, cut broccoli into small florets and toss in a large bowl with olive oil.
  4. Whisk together eggs, milk, ricotta, green onion, and mustard in a small bowl. Season with salt and pepper, if desired.
  5. Once squash is cooled scrape squash halves with a fork to release strands. Transfer the spaghetti into the bowl with the broccoli and add ¼ cup of cheddar cheese.
  6. Stir sauce into spaghetti and broccoli. Spread the mixture in prepared baking dish and sprinkle with remaining cheddar cheese.
  7. Bake in oven for 25 minutes or until center is set and top begins to brown.
Nutritional Facts: per serving
118 cal; 5g protein; 6g total fat (3g sat fat); 12g carb; 54mg chol; 150mg sod; 3g fiber; 4g sugars
*This recipe is based off of  a recipe from Vegetarian Times Magazine

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