Spaghetti Squash Au Gratin: A Delicious and Healthy Recipe

Introduction

Spaghetti Squash Au Gratin is a delicious and healthy twist on a classic comfort food favorite. Creamy cheese sauce combines with tender roasted spaghetti squash for a satisfying dish that’s perfect as a main or side. It’s a great way to enjoy cheesy goodness with fewer carbs.

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 oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy bits.
2. Step 2: Drizzle the cut sides with 2 tablespoons of melted butter and sprinkle generously with salt and pepper.
3. Step 3: Place squash halves cut-side down on a parchment-lined baking sheet and roast for 45–60 minutes until tender and easily pierced with a fork.
4. Step 4: Let the squash cool slightly, then use a fork to shred the flesh into spaghetti-like strands. Set aside.
5. Step 5: In a large saucepan, melt the remaining 2 tablespoons of butter over medium heat.
6. Step 6: Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
7. Step 7: Sprinkle the flour over the onion and garlic, stirring constantly for 1-2 minutes to make a roux.
8. Step 8: Gradually whisk in the milk, ensuring no lumps form, until the sauce is smooth.
9. Step 9: Bring the sauce to a simmer, stirring constantly. Reduce heat and simmer for 5-7 minutes until slightly thickened.
10. Step 10: Stir in salt, pepper, and nutmeg. Adjust seasoning as needed.
11. Step 11: Remove from heat and stir in 3/4 cup Gruyere, 3/4 cup cheddar, and 1/4 cup Parmesan cheese until melted and creamy. Reserve remaining cheese for topping.
12. Step 12: Add the shredded spaghetti squash to the cheese sauce and gently combine.
13. Step 13: Pour the mixture into a greased 9×13 inch baking dish.
14. Step 14: In a small bowl, mix the remaining cheese and panko breadcrumbs.
15. Step 15: Sprinkle the cheese and breadcrumb mixture evenly over the squash.
16. Step 16: Bake in the preheated oven for 20-25 minutes until the topping is golden brown and bubbly.
17. Step 17: Remove from oven and let rest for 5-10 minutes before serving.
18. Step 18: Garnish with chopped fresh parsley if desired. Serve hot and enjoy!

Tips & Variations

• For a lighter version, substitute half the butter with olive oil and use reduced-fat cheese.
• Add cooked bacon or sautéed mushrooms for extra flavor and texture.
• Use gluten-free flour and breadcrumbs to make this recipe gluten-free.
• Freshly grate your cheeses for the best melting and flavor.

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 creamy texture and crispy topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can assemble the dish up to the baking step and refrigerate it. When ready to serve, bake as directed, adding a few extra minutes to account for the chilled dish.

What can I use instead of Gruyere cheese?

The closest substitute for Gruyere is Swiss cheese or Emmental, which have a similar melt and nutty flavor. You can also try fontina or mozzarella for a milder taste.

Spaghetti Squash Au Gratin: A Delicious and Healthy Recipe

Print Recipe

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4.9 from 106 reviews

This Spaghetti Squash Au Gratin recipe is a delicious and healthier twist on the classic au gratin dish. Roasted spaghetti squash strands are combined with a creamy cheese sauce made with Gruyere, sharp cheddar, and Parmesan, then baked to golden perfection with a crispy breadcrumb topping. It’s a comforting, low-carb side dish or main course that’s perfect for any occasion.

• Author: Mia
• 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

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Spaghetti Squash

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

Creamy Cheese Sauce

• 2 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 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 all seeds and stringy bits to create hollow centers.
3. Season the squash: Drizzle the cut sides of the squash with 2 tablespoons of melted butter and generously sprinkle with salt and black pepper to enhance flavor.
4. Roast the squash: Place the squash halves cut-side down on a parchment-lined baking sheet. Roast in the preheated oven for 45-60 minutes, until the flesh is tender and easily pierced with a fork.
5. Shred the spaghetti squash: After roasting and cooling slightly, use a fork to scrape the flesh into spaghetti-like strands and set aside.
6. Melt the butter: In a large saucepan over medium heat, melt the remaining 2 tablespoons of butter to prepare for your sauce base.
7. Sauté onion and garlic: Add the finely chopped onion to the melted butter and cook for 5-7 minutes until softened and translucent, then add minced garlic and cook for an additional minute until fragrant.
8. Make a roux: Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to cook off the raw flour taste and form a roux.
9. Whisk in milk: Gradually whisk in the whole milk bit by bit, ensuring no lumps form and the sauce becomes smooth.
10. Simmer the sauce: Bring the sauce to a gentle simmer while stirring constantly, then reduce heat to low and cook for 5-7 minutes until it thickens slightly.
11. Season the sauce: Stir in salt, black pepper, and nutmeg. Taste and adjust seasoning to your preference.
12. Add cheeses: Remove the saucepan from heat. Stir in 3/4 cup Gruyere, 3/4 cup sharp cheddar, and 1/4 cup Parmesan cheese until melted into a creamy sauce.
13. Combine squash and sauce: Add the shredded spaghetti squash strands to the cheese sauce and stir gently to combine everything thoroughly.
14. Transfer to baking dish: Pour the cheesy spaghetti squash mixture into a greased 9×13 inch baking dish, spreading evenly.
15. Prepare the topping: In a small bowl, mix together the remaining 1/4 cup Gruyere, 1/4 cup cheddar, 1/4 cup Parmesan cheese, and panko breadcrumbs.
16. Sprinkle the topping: Evenly sprinkle this cheese and breadcrumb mixture over the top of the squash in the baking dish.
17. Bake the au gratin: Place the dish back into the preheated oven and bake for 20-25 minutes until the topping is golden brown, crispy, and bubbly.
18. Let it rest: Remove from oven and let the casserole rest for 5-10 minutes to set.
19. Garnish and serve: Sprinkle with chopped fresh parsley if desired, serve hot, and enjoy your healthy and flavorful Spaghetti Squash Au Gratin!

Notes

• Choose a firm, evenly shaped spaghetti squash for best results.
• Make sure to roast the squash until very tender for easy shredding.
• Use freshly grated cheese for the best flavor and melting quality.
• Panko breadcrumbs add a wonderful crunch but can be substituted with regular breadcrumbs if needed.
• You can prepare the squash ahead of time and refrigerate before assembling.
• Consider adding cooked bacon or herbs like thyme for additional flavor variations.

Keywords: spaghetti squash au gratin, healthy au gratin, baked spaghetti squash, cheesy squash casserole, low carb squash recipe