Spaghetti Squash Au Gratin: A Delicious and Healthy Recipe

Why Make This Recipe

Spaghetti Squash Au Gratin is a delightful dish that combines the lightness of spaghetti squash with a creamy cheese sauce. This recipe is not only delicious but also healthy, making it a great choice for anyone looking to enjoy a comforting meal without the extra carbs. If you love the taste of cheesy gratins but want something a bit different, this dish is perfect for you. It’s easy to make and is sure to impress your family and friends!

How to Make Spaghetti Squash Au Gratin

Ingredients:

• 1 large spaghetti squash (about 3-4 pounds)
• 4 tablespoons unsalted butter, divided
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 1/4 teaspoon nutmeg
• 1 cup grated Gruyere cheese, divided
• 1 cup grated sharp cheddar cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1/4 cup panko breadcrumbs
• 2 tablespoons chopped fresh parsley, for garnish (optional)

Directions:

1. Preheat oven to 400°F (200°C).
2. Prepare the squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Season the squash: Drizzle melted butter on the cut sides and season with salt and pepper.
4. Roast the squash: Place cut-side down on a parchment-lined baking sheet. Roast for 45-60 minutes until tender.
5. Shred the spaghetti squash: Once cool, use a fork to shred the flesh into strands and set aside.
6. Melt the butter: In a saucepan over medium heat, melt the remaining butter.
7. Sauté the onion and garlic: Add the onion and cook for 5-7 minutes. Add garlic and cook for an additional minute.
8. Make a roux: Sprinkle in the flour and cook for 1-2 minutes while stirring constantly.
9. Whisk in the milk: Gradually add milk, whisking until smooth.
10. Simmer the sauce: Bring to a simmer, then reduce heat to low and cook for 5-7 minutes until slightly thickened.
11. Season the sauce: Stir in salt, pepper, and nutmeg. Adjust seasoning if needed.
12. Add the cheese: Remove from heat and stir in 3/4 cup each of Gruyere, cheddar, and 1/4 cup Parmesan until melted.
13. Combine squash and sauce: Mix shredded squash into cheese sauce.
14. Transfer to baking dish: Pour mixture into a greased 9×13 inch baking dish.
15. Prepare the topping: In a small bowl, mix remaining cheese and panko breadcrumbs.
16. Sprinkle the topping: Evenly sprinkle the mixture over the squash.
17. Bake the au gratin: Bake for 20-25 minutes until golden and bubbly.
18. Let it rest: Allow to cool for 5-10 minutes before serving.
19. Garnish and serve: Top with parsley if desired, and enjoy hot!

How to Serve Spaghetti Squash Au Gratin

Serve Spaghetti Squash Au Gratin as a main dish or a side. It goes well with grilled chicken, baked fish, or a simple salad. This dish is perfect for a cozy dinner or a family gathering.

How to Store Spaghetti Squash Au Gratin

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place it in the oven or microwave until warmed through. The texture may change slightly, but it will still be delicious.

Tips to Make Spaghetti Squash Au Gratin

• Use Fresh Ingredients: Fresh onion and garlic will make a big difference in flavor.
• Don’t Rush the Roasting: Make sure the squash is fully tender before shredding.
• Adjust Cheese: Feel free to mix different cheeses based on your preferences or what you have on hand.

Variation

You can add cooked crumbled bacon or sautéed vegetables like spinach or mushrooms for extra flavor and nutrition.

FAQs

1. Can I use a different type of squash?
Yes, you can use other types of squash, but spaghetti squash works best for the "spaghetti" texture.

2. Is this recipe gluten-free?
No, this recipe contains flour. You can substitute with a gluten-free flour for a gluten-free option.

3. Can I prepare this dish in advance?
Absolutely! You can prepare everything up to baking it, refrigerate, and bake right before serving.

Spaghetti Squash Au Gratin

A delightful dish combining light spaghetti squash with a creamy cheese sauce, perfect for a comforting meal without extra carbs.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 servings

Course: Main Course, Side Dish

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Squash

• 1 large spaghetti squash (about 3-4 pounds)
• 4 tablespoons unsalted butter, divided

For the Sauce

• 1 medium yellow onion, finely chopped Fresh ingredients enhance flavor.
• 2 cloves garlic, minced Fresh garlic will improve the dish.
• 4 tablespoons all-purpose flour Can be substituted with gluten-free flour.
• 3 cups whole milk
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 1/4 teaspoon nutmeg
• 1 cup grated Gruyere cheese, divided
• 1 cup grated sharp cheddar cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1/4 cup panko breadcrumbs
• 2 tablespoons chopped fresh parsley, for garnish (optional)

Method

 

Preparation

1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle melted butter on the cut sides and season with salt and pepper.
4. Place cut-side down on a parchment-lined baking sheet. Roast for 45-60 minutes until tender.
5. Once cool, use a fork to shred the flesh into strands and set aside.

Making the Sauce

1. In a saucepan over medium heat, melt the remaining butter.
2. Add the onion and cook for 5-7 minutes. Add garlic and cook for an additional minute.
3. Sprinkle in the flour and cook for 1-2 minutes while stirring constantly.
4. Gradually add milk, whisking until smooth.
5. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes until slightly thickened.
6. Stir in salt, pepper, and nutmeg. Adjust seasoning if needed.
7. Remove from heat and stir in 3/4 cup each of Gruyere, cheddar, and 1/4 cup Parmesan until melted.

Combining and Baking

1. Mix shredded squash into cheese sauce.
2. Pour mixture into a greased 9x13 inch baking dish.
3. In a small bowl, mix remaining cheese and panko breadcrumbs.
4. Evenly sprinkle the mixture over the squash.
5. Bake for 20-25 minutes until golden and bubbly.
6. Allow to cool for 5-10 minutes before serving.

Serving

1. Top with parsley if desired, and enjoy hot!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave. The texture may change slightly, but it will still be delicious. Feel free to mix different cheeses based on your preferences.