Spaghetti Squash Au Gratin Recipe

Introduction

Spaghetti Squash Au Gratin is a comforting, cheesy twist on a classic dish, perfect for showcasing the unique texture of spaghetti squash. It’s creamy, flavorful, and topped with a golden, crispy crust that will satisfy both vegetable lovers and cheese enthusiasts alike.

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)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy bits.
3. Step 3: Drizzle the cut sides with 2 tablespoons of melted butter, then sprinkle generously with salt and pepper.
4. Step 4: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 45-60 minutes until the squash is tender and can be easily pierced with a fork.
5. Step 5: Once cool enough to handle, use a fork to shred the flesh into spaghetti-like strands and set aside.
6. Step 6: In a large saucepan over medium heat, melt the remaining 2 tablespoons of butter.
7. Step 7: Add the chopped onion and cook for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
8. Step 8: Sprinkle the flour over the onion and garlic mixture and cook, stirring constantly, for 1-2 minutes to form a roux.
9. Step 9: Gradually whisk in the milk, adding a little at a time to avoid lumps. Continue whisking until the sauce is smooth.
10. Step 10: Bring the sauce to a simmer, stirring constantly. Reduce heat to low and simmer for 5-7 minutes until the sauce thickens slightly.
11. Step 11: Season the sauce with salt, pepper, and nutmeg. Taste and adjust as needed.
12. Step 12: Remove from heat and stir in 3/4 cup Gruyere, 3/4 cup cheddar, and 1/4 cup Parmesan until melted and creamy. Reserve the remaining cheese for the topping.
13. Step 13: Gently fold the shredded spaghetti squash into the cheese sauce.
14. Step 14: Transfer the mixture to a greased 9×13 inch baking dish.
15. Step 15: In a small bowl, combine the remaining 1/4 cup Gruyere, 1/4 cup cheddar, 1/4 cup Parmesan, and panko breadcrumbs.
16. Step 16: Evenly sprinkle the cheese and breadcrumb topping over the squash mixture.
17. Step 17: Bake in the preheated oven for 20-25 minutes until the topping is golden brown and bubbly.
18. Step 18: Remove the dish from the oven and let it rest for 5-10 minutes before serving.
19. Step 19: Garnish with chopped fresh parsley if desired. Serve hot and enjoy!

Tips & Variations

• For a richer sauce, substitute half the milk with heavy cream.
• Try adding cooked bacon or sautéed mushrooms for extra flavor.
• Use gluten-free flour and breadcrumbs to make this dish gluten-free.
• Fresh herbs like thyme or rosemary can enhance the dish’s aroma.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain the crispy topping. Avoid microwaving to keep the texture crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare spaghetti squash au gratin ahead of time?

Yes, you can prepare it up to the baking step, cover it, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.

Is spaghetti squash a good substitute for pasta in this recipe?

Absolutely! Its stringy texture mimics spaghetti, making it a lower-carb, gluten-free alternative that pairs wonderfully with creamy cheese sauces.

Spaghetti Squash Au Gratin Recipe

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★★★★★

4.7 from 680 reviews

This creamy and comforting Spaghetti Squash Au Gratin is a delicious low-carb alternative to traditional potato gratin. Roasted spaghetti squash is combined with a rich cheese sauce made from Gruyere, sharp cheddar, and Parmesan, then baked with a crunchy breadcrumb topping for a perfect golden crust. Ideal for a cozy weeknight dinner or a special holiday side dish, this recipe showcases the natural texture of spaghetti squash enhanced by a luscious, cheesy blend.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Squash

• 1 large spaghetti squash (about 3–4 pounds)
• 2 tablespoons unsalted butter, melted (for roasting)
• Salt and black pepper, to taste

Cheese Sauce

• 4 tablespoons unsalted butter
• 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
• 3/4 cup grated Gruyere cheese
• 3/4 cup grated sharp cheddar cheese
• 1/4 cup grated Parmesan cheese

Topping

• 1/4 cup grated Gruyere cheese
• 1/4 cup grated sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs

Garnish

• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.
2. Prepare the Squash: Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy bits from the center.
3. Season the Squash: Drizzle the cut sides of the squash halves with 2 tablespoons of melted butter, then generously sprinkle with salt and black pepper for flavor.
4. Roast the Squash: Place the squash halves cut-side down on a parchment-lined baking sheet. Roast in the oven for 45 to 60 minutes, or until the flesh is tender and easily pierced with a fork.
5. Shred the Squash: Let the roasted squash cool enough to handle, then use a fork to shred the flesh into spaghetti-like strands. Set aside.
6. Melt Butter in Saucepan: In a large saucepan over medium heat, melt the remaining 2 tablespoons of butter to start the sauce.
7. Sauté Onion and Garlic: Add the finely chopped onion to the melted butter and cook for 5-7 minutes until softened and translucent. Stir in minced garlic and cook for an additional minute until fragrant.
8. Make Roux: Sprinkle the flour over the cooked onion and garlic, stirring constantly for 1-2 minutes to form a roux, which will thicken the sauce.
9. Add Milk: Gradually whisk in the milk a little at a time to avoid lumps, continuing until the sauce becomes smooth.
10. Simmer the Sauce: Bring the mixture to a simmer over medium heat, stir constantly, then reduce the heat to low and let it simmer 5-7 minutes until slightly thickened.
11. Season the Sauce: Add salt, black pepper, and nutmeg. Taste and adjust seasonings as needed for a balanced flavor.
12. Add Cheese: Remove the pan from heat and stir in 3/4 cup Gruyere, 3/4 cup cheddar, and 1/4 cup Parmesan until the cheese melts completely and the sauce is creamy.
13. Combine Squash and Sauce: Gently fold the shredded spaghetti squash into the cheese sauce, ensuring an even coating.
14. Transfer to Baking Dish: Pour the cheesy squash mixture into a greased 9×13 inch baking dish, spreading it out evenly.
15. Prepare the Topping: In a small bowl, mix the remaining 1/4 cup Gruyere, 1/4 cup cheddar, 1/4 cup Parmesan, and the panko breadcrumbs.
16. Sprinkle the Topping: Evenly distribute the cheese and breadcrumb mixture over the top of the squash in the baking dish.
17. Bake Au Gratin: Return the dish to the oven and bake for 20-25 minutes until the topping is golden brown and bubbly.
18. Let it Rest: Remove from the oven and allow the dish to rest for 5-10 minutes to set.
19. Garnish and Serve: Garnish with chopped fresh parsley if desired. Serve hot and enjoy this creamy, cheesy spaghetti squash au gratin.

Notes

• Use a fork to test the tenderness of the roasted spaghetti squash to ensure it’s fully cooked before shredding.
• You can substitute whole milk with 2% milk, but avoid skim for best sauce creaminess.
• For a crispier topping, broil the au gratin for 1-2 minutes at the end of baking, watching closely to prevent burning.
• Gruyere cheese is preferred for its melting quality and flavor, but Swiss cheese can be a substitute if unavailable.
• Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven for best texture.

Keywords: spaghetti squash, au gratin, cheesy, roasted squash, low carb side, vegetable gratin, comfort food