Baked Spaghetti Squash and Cheese Recipe
If you love comforting casseroles that balance cozy creaminess with a veggie twist, then this Baked Spaghetti Squash and Cheese Recipe is going to become your new kitchen hero. Imagine tender strands of natural spaghetti squash enveloped in a luscious, cheesy sauce with a hint of fresh spinach, then baked to golden bubbly perfection. This dish is a brilliant, lighter alternative to traditional pasta bakes, delivering rich flavors and satisfying textures while keeping things wholesome and fresh. It’s perfect for family dinners, meal prep, or anytime you want a dish that feels indulgent but keeps vegetables front and center.
Ingredients You’ll Need
These ingredients are delightfully simple yet absolutely essential for creating the magic of this Baked Spaghetti Squash and Cheese Recipe. Each one plays a crucial role — from the silky sauce base to the tender squash strands and the melty cheese that crowns it all.
- 5 ½ cups cooked spaghetti squash: This is the star veggie that provides a naturally noodle-like texture and a gentle sweetness.
- ¼ cup minced onion: Adds a subtle savory depth that enhances the cheese sauce.
- 4 cups baby spinach: Brings vibrant color and a nutritious, earthy contrast to the creamy cheese.
- 1 tablespoon butter: Adds richness and helps create a smooth, luscious cheese sauce.
- 1 tablespoon olive oil: Works alongside butter to cook onions without overpowering flavors.
- ¼ cup flour: Thickens the sauce to velvety perfection; gluten-free flour works just as well.
- 2 cups skim milk: Keeps the sauce creamy but light, balancing richness without heaviness.
- 1 cup fat-free chicken broth: Adds savory depth and balances out the milk; switch to vegetable broth for vegetarian-friendly.
- Salt and pepper: Essential seasonings that bring all the flavors together harmoniously.
- ⅛ cup grated Parmesan cheese: Sprinkled on top for that irresistible golden crust and sharp finish.
- 2 cups (8 oz) reduced-fat mild cheddar cheese: Melts beautifully to create a creamy, cheesy sauce with familiar comfort.
How to Make Baked Spaghetti Squash and Cheese Recipe
Step 1: Cook the Spaghetti Squash
Begin by preheating your oven to 375°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet—this method steams the squash from inside, resulting in tender strands. Bake for about an hour, until the flesh is soft and easily shredded with a fork. Once cooked, scrape the squash strands into a bowl and squeeze out any excess liquid so your dish won’t become watery.
Step 2: Make the Cheese Sauce
While the squash is baking, start your creamy cheese sauce. Melt butter and olive oil together over medium heat in a saucepan. Toss in the minced onion and sweat it for 2 minutes until fragrant and soft. Stir in the flour, cooking for 3-4 minutes while continuously stirring to form a roux, which will thicken the sauce. Gradually whisk in the skim milk and chicken broth, bringing the mixture to a boil, then reduce the heat to simmer. Let it thicken for about 2 minutes, seasoning with salt and pepper to make sure every bite bursts with flavor.
Step 3: Combine Ingredients
Remove the sauce from heat and stir in the shredded mild cheddar cheese, allowing it to melt into a smooth, velvety sauce. Next, add the cooked spaghetti squash strands and fresh baby spinach, folding gently so the spinach wilts just enough without losing its vibrant color.
Step 4: Bake to Perfection
Transfer the cheesy squash mixture into a baking dish and sprinkle the grated Parmesan cheese evenly on top. Pop it into your preheated oven and bake for 25-30 minutes. You want the surface to bubble and turn a beautiful golden brown—that’s when you know it’s ready to come out and wow your taste buds.
How to Serve Baked Spaghetti Squash and Cheese Recipe
Garnishes
Adding garnishes is a simple way to elevate this dish’s presentation and flavor. A sprinkle of fresh chopped parsley or basil adds a refreshing touch of green that contrasts beautifully with the rich cheese. For a little extra texture and a pop of color, try toasted pine nuts or a dusting of smoked paprika. These delicate finishing touches make the dish look as good as it tastes.
Side Dishes
This Baked Spaghetti Squash and Cheese Recipe pairs brilliantly with crisp, fresh salads—think a zesty lemon vinaigrette tossed arugula or a crunchy kale salad with apples and walnuts. Roasted vegetables like Brussels sprouts or asparagus also complement the creamy texture, while a warm crusty bread rounds out the meal perfectly for soaking up any leftover sauce.
Creative Ways to Present
Feeling playful? Serve individual portions in small ramekins or hollowed-out mini bell peppers for fun, personalized servings. You can also layer the squash and cheese mixture in a clear glass baking dish to show off the colorful layers, which makes a stunning presentation for dinner guests. This recipe’s versatility means you get to have fun with it and make it your own!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. The flavors meld even more overnight, so these can often taste even better the next day. Just make sure to cool the dish completely before sealing it to maintain freshness.
Freezing
You can freeze this dish for up to 2 months, making it a perfect make-ahead meal. Portion it into freezer-safe containers, leaving a little room at the top for expansion. When ready to enjoy, thaw overnight in the fridge to keep the creamy texture intact during reheating.
Reheating
To reheat, bake leftovers uncovered at 350°F for about 20 minutes until warmed through and bubbly. Alternatively, microwave individual portions covered with a damp paper towel for 2-3 minutes, stirring halfway through to heat evenly. This dish shines best when reheated gently to preserve the cheese’s luscious meltiness.
FAQs
Can I use a different type of cheese?
Absolutely! While this recipe uses mild cheddar for its smooth melting quality, feel free to experiment with mozzarella, gouda, or even a spicy pepper jack to switch up the flavor profile. Just keep the cheese quantity similar to maintain the sauce’s consistency.
Is this recipe gluten-free?
Yes, it can be! Simply substitute the regular flour with a gluten-free one of your choice, and the sauce will thicken beautifully without any gluten. This makes it a great option for anyone avoiding gluten but craving comfort food.
Can I make this vegetarian?
Definitely! Replace the chicken broth with vegetable broth to keep the recipe vegetarian-friendly. The dish remains hearty and flavorful without sacrificing any of its creamy goodness.
How do I know when the spaghetti squash is done baking?
The squash is ready when a fork easily pierces the flesh and the strands pull away without resistance. It should feel tender and soft inside, which usually takes about an hour at 375°F.
Can I prepare this recipe ahead for a party?
Yes, you can assemble the casserole a few hours before your event and keep it covered in the fridge. When you’re ready to serve, just pop it straight into the oven to bake until bubbly and golden. This makes entertaining wonderfully easy and stress-free!
Final Thoughts
There is something truly special about the comforting and satisfying flavors of this Baked Spaghetti Squash and Cheese Recipe that makes it a standout in any kitchen. It’s a fantastic way to enjoy the lower-carb benefits of spaghetti squash without missing out on cheesy indulgence. Once you try it, this recipe just might become your go-to for busy weeknights, family meals, or any time you want a hearty yet healthy treat. Grab your ingredients, preheat that oven, and dive into a dish that’s as nourishing as it is delicious.
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Baked Spaghetti Squash and Cheese Recipe
- Total Time: 1 hour 45 minutes
- Yield: 7 servings 1x
- Diet: Low Fat
Description
This Baked Spaghetti Squash and Cheese recipe is a comforting and healthy alternative to traditional pasta casseroles. Tender, naturally low-carb spaghetti squash is combined with a creamy, cheesy sauce, fresh spinach, and then baked until bubbly and golden. It’s a delicious way to enjoy cheesy goodness with fewer calories and more nutrients.
Ingredients
Spaghetti Squash
- 5 ½ cups cooked spaghetti squash (from about 2 small spaghetti squash)
Vegetables
- ¼ cup minced onion
- 4 cups baby spinach
Cheese Sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- ¼ cup flour (use gluten-free flour for gluten-free option)
- 2 cups skim milk
- 1 cup fat-free chicken broth (or vegetable broth for vegetarian option)
- Salt and pepper to taste
- ⅛ cup grated Parmesan cheese
- 2 cups (8 oz) Sargento 2% reduced-fat mild cheddar cheese
Instructions
- Cook Spaghetti Squash: Preheat the oven to 375°F. Cut the spaghetti squash in half lengthwise and remove the seeds. Place the cut sides down on a baking sheet and bake for about 1 hour, or until tender when pierced with a fork. Once cooked, scrape the flesh with a fork to create spaghetti-like strands and squeeze out any excess liquid.
- Make Cheese Sauce: In a medium saucepan, melt the butter and olive oil over medium heat. Add the minced onion and cook for about 2 minutes until translucent. Stir in the flour and cook for 3-4 minutes, stirring constantly to form a roux. Gradually whisk in the skim milk and chicken broth, bringing the mixture to a boil. Reduce the heat and simmer for about 2 minutes until thickened. Season with salt and pepper to taste.
- Combine Ingredients: Remove the sauce from heat and stir in the reduced-fat mild cheddar cheese until melted and smooth. Fold in the cooked spaghetti squash strands and baby spinach, allowing the spinach to wilt slightly in the warm mixture.
- Bake: Pour the combined mixture into a baking dish. Sprinkle the grated Parmesan cheese evenly on top. Bake in the preheated oven for 25 to 30 minutes, or until the casserole is bubbly and the top is golden brown.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Use gluten-free flour to make this recipe gluten-free.
- To remove excess moisture from the spaghetti squash, make sure to squeeze or pat dry with a clean towel after scraping the strands.
- Feel free to add herbs such as thyme or basil for additional flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
