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There is nothing quite like the comforting warmth of a cheesy, wholesome casserole to lift your spirits—and this Baked Spaghetti Squash and Cheese Recipe does just that with style. Combining tender strands of roasted spaghetti squash with creamy, cheesy goodness and a touch of vibrant spinach, it’s a delicious way to enjoy veggies in a delightful new form. Whether you’re looking for a lighter alternative to traditional mac and cheese or simply craving a cozy casserole, this dish is a crowd-pleaser that will soon become one of your favorites.
Ingredients You’ll Need
Every ingredient in this Baked Spaghetti Squash and Cheese Recipe plays a crucial role, whether it’s adding creaminess, texture, or a burst of flavor. Gather these simple but essential components to create a dish that’s comforting and well-balanced.
- 5 ½ cups cooked spaghetti squash: The star base offering a tender, noodle-like texture and subtle sweetness.
- ¼ cup minced onion: Adds a gentle, aromatic sharpness that wakes up the flavors.
- 4 cups baby spinach: Provides vibrant color and a fresh, mild earthiness.
- 1 tablespoon butter: For that rich, creamy start to your sauce and a touch of indulgence.
- 1 tablespoon olive oil: Complements the butter by adding smoothness and helps sauté the onions.
- ¼ cup flour: The thickening agent, ensuring your sauce is luxuriously creamy (gluten-free flour works perfectly here).
- 2 cups skim milk: Keeps the sauce light but creamy enough to coat every squash strand.
- 1 cup fat-free chicken broth: Adds savory depth without extra fat (vegetable broth works if you prefer vegetarian).
- Salt and pepper to taste: Essential seasonings to enhance all the flavors.
- ⅛ cup grated Parmesan cheese: Sprinkled on top for just the right amount of salty, crispy finish.
- 2 cups (8 oz) Sargento 2% reduced-fat mild cheddar cheese: Melts into the sauce for that classic, cheesy comfort.
How to Make Baked Spaghetti Squash and Cheese Recipe
Step 1: Roast the Spaghetti Squash
Preheat your oven to 375°F. Start by cutting the spaghetti squash in half lengthwise and carefully scoop out the seeds. Place the squash halves cut-side down on a baking sheet—this helps them steam as they roast, getting perfectly tender. Bake for about 1 hour until the squash is soft and easily shredded with a fork. Once done, scrape the inside with a fork to pull out those beautiful spaghetti-like strands and gently squeeze out any excess moisture. This step is key to keeping the final dish creamy without being watery.
Step 2: Prepare the Cheese Sauce
In a medium saucepan, melt the butter and olive oil over medium heat. Toss in the minced onion and sauté for about 2 minutes, allowing their natural sweetness to develop and make your kitchen smell heavenly. Next, sprinkle the flour over the onions and cook while stirring constantly for 3 to 4 minutes to form a roux. Slowly whisk in the skim milk and chicken broth, stirring until the sauce comes to a boil and thickens, which should only take about 2 minutes. Don’t rush this part—it’s where the creamy magic happens. Season the sauce with salt and pepper to taste.
Step 3: Combine the Ingredients
Remove the pan from heat and stir in the shredded cheddar cheese until it melts smoothly into the sauce. Then fold in the cooked spaghetti squash strands and fresh baby spinach. The spinach will wilt slightly from the heat, adding beautiful green flecks and a mild freshness that balances the richness of the cheese sauce.
Step 4: Bake to Perfection
Pour the entire mixture into a baking dish and sprinkle the grated Parmesan cheese evenly on top to create a golden, crispy crust. Bake at 375°F for 25 to 30 minutes until the casserole is bubbly and the top is beautifully browned. This finishing bake ties everything together and makes the dish irresistible.
How to Serve Baked Spaghetti Squash and Cheese Recipe
Garnishes
A sprinkle of fresh herbs like chopped parsley or a little extra grated Parmesan adds a lovely finishing touch. For a pop of color and texture, toasted pine nuts or crispy breadcrumbs can be scattered on top just before serving. These small additions elevate the dish from comforting to truly special.
Side Dishes
This dish is rich and filling on its own, but pairing it with a crisp green salad tossed in a tangy vinaigrette or some roasted vegetables like asparagus or Brussels sprouts adds freshness and variety to your meal. A light fruit salad on the side also complements the cheesy goodness perfectly.
Creative Ways to Present
For a fun twist, serve the Baked Spaghetti Squash and Cheese Recipe straight from the roasted squash shells, scooping out portions onto plates. Individual ramekins also make an elegant presentation for dinner parties, letting each guest enjoy a perfectly baked personal casserole.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making for even tastier meals the next day. Just keep in mind that the texture may firm up slightly, so reheating gently is best.
Freezing
This recipe freezes beautifully, making it perfect for meal prep or planning ahead. Transfer portions to freezer-safe containers or bags, removing as much air as possible. It can be frozen for up to 2 months without losing quality. When you’re ready to enjoy, thaw in the fridge overnight for best results.
Reheating
To reheat, cover the casserole loosely with foil and warm in the oven at 350°F until heated through, about 20-25 minutes. Alternatively, microwave individual servings until hot, but baking helps maintain the lovely crust and creamy texture of the dish.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While mild cheddar and Parmesan provide great flavor and texture, you can experiment with cheeses like mozzarella for meltiness, Gruyere for nuttiness, or even a bit of sharp cheddar for more punch. Just be sure to use cheeses that melt well for best results.
Is this recipe suitable for vegetarians?
Yes, simply swap out the chicken broth for vegetable broth to keep it vegetarian-friendly. The rest of the ingredients are naturally vegetarian, making this a great option for meatless meals.
Can I make this recipe gluten-free?
Definitely! Use gluten-free flour instead of regular flour in the roux, and ensure your broth is gluten-free as well. The rest of the ingredients are naturally gluten-free, so it’s an easy switch.
How do I know when the spaghetti squash is done roasting?
The squash is ready when you can easily pierce the skin with a fork and the interior strands pull away easily like spaghetti. Usually roasting at 375°F for about an hour works perfectly, but ovens do vary.
Can I add protein to this dish?
Yes, you can stir in cooked chicken, turkey, or even crispy bacon bits before baking for extra heartiness. Just be mindful of seasoning since some proteins add saltiness to the dish.
Final Thoughts
If you’re searching for a nutritious casserole with soul-soothing flavors, the Baked Spaghetti Squash and Cheese Recipe is an absolute must-try. It’s easy enough for weeknight dinners yet special enough for company, delivering creamy, cheesy satisfaction with a healthy twist. Give it a go—you might just find your new go-to comfort food.
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Print
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 casserole featuring tender spaghetti squash strands baked in a creamy cheese sauce with spinach and Parmesan. It offers a lighter, veggie-forward twist on traditional cheesy pasta dishes and makes a perfect hearty side or vegetarian main course.
Ingredients
Spaghetti Squash
- 5 ½ cups cooked spaghetti squash (from about 2 small spaghetti squash)
Vegetables and Aromatics
- ¼ cup minced onion
- 4 cups baby spinach
Sauce Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- ¼ cup flour (use gluten-free flour for GF)
- 2 cups skim milk
- 1 cup fat-free chicken broth (vegetable broth for vegetarian)
- Salt and pepper, to taste
Cheese
- ⅛ cup grated Parmesan cheese
- 2 cups (8 oz) Sargento 2% reduced-fat mild cheddar cheese
Instructions
- Prepare the Spaghetti Squash: Preheat the oven to 375°F. Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash halves cut-side down on a baking sheet and bake until tender, about 1 hour. Once baked, scrape out the squash strands with a fork and squeeze out any excess liquid.
- Make the Cheese Sauce: In a saucepan over medium heat, melt the butter and olive oil. Add the minced onions and cook for 2 minutes until softened. Stir in the flour and continue cooking for 3-4 minutes, stirring constantly to cook out the raw flour taste. Gradually whisk in the skim milk and chicken broth, bringing the mixture to a boil. Reduce the heat and simmer until the sauce thickens, about 2 minutes. Season with salt and pepper to taste.
- Add Cheese and Veggies: Remove the sauce from heat and stir in the reduced-fat mild cheddar cheese until fully melted and smooth. Fold in the cooked spaghetti squash strands and the fresh baby spinach.
- Bake the Casserole: Pour the mixture into a baking dish and evenly sprinkle the grated Parmesan cheese on top. Bake in the oven until the casserole is bubbly and golden on top, about 25-30 minutes.
Notes
- To make this recipe vegetarian, substitute vegetable broth for the chicken broth.
- Use gluten-free flour if you need a gluten-free version of this dish.
- Be sure to squeeze out excess water from cooked spaghetti squash to avoid a watery casserole.
- You can add some garlic or herbs such as thyme or basil for extra flavor if desired.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
