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Spaghetti Squash au Gratin

Name: Spaghetti Squash au Gratin
Prep time: 20

(2 votes, average: 4.00 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

When I first moved to the US, people used to talk about this mythical vegetable called spaghetti squash that actually could be used as a substitute for pasta when you were dieting. This instantly...

1 four pound spaghetti squash
2 teaspoons olive oil
2 bay leaves
Sea salt, to taste
2 cups CFYL Quick Tomato Sauce, heated through
Parmesan cheese, to taste
Breadcrumbs, or gluten-free breadcrumbs, to taste

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Nutrition Facts

Calories

191 cals

Fat

5 g

Saturated Fat

1 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

2 g

Carbohydrates

38 g

Sugar

17 g

Fiber

9 g

Protein

5 g

Sodium

658 mg

Directions

Preheat oven to 375 degrees.
Halve and deseed the squash. Drizzle with olive oil, sprinkle with salt, and lay a couple of bay leaves on each half. Place on a baking sheet and bake for 40 to 50 minutes or until soft.
Shred the squash into strings, place in a large bowl, and toss together with the warm tomato sauce.
Pile into a gratin dish, cover with freshly grated Parmesan cheese and sprinkle with breadcrumbs.
Bake until the cheese has melted and the breadcrumbs are browned into a crust, about 25 minutes. Serve hot or at room temperature.

Chef Tips

Larger spaghetti squash are the best tasting, and the strands are longer too. After baking and pulling the strands apart, the squash can be stored in the fridge or frozen. Defrost the squash in the fridge before cooking to keep the strands intact.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.