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Spaghetti Squash Au Gratin

A delightful dish combining light spaghetti squash with a creamy cheese sauce, perfect for a comforting meal without extra carbs.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
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.