Spaghetti Squash Au Gratin: A Delicious and Healthy Recipe

Introduction

Spaghetti Squash Au Gratin is a comforting and healthy twist on the classic cheesy casserole. This dish combines tender roasted spaghetti squash with a rich, creamy cheese sauce, all topped with a crispy breadcrumb crust. It’s perfect for a hearty weeknight dinner or a special gathering.

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 the 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 of the squash with 2 tablespoons of melted butter and season generously with salt and pepper.
3. Step 3: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 45-60 minutes, or until the flesh is tender and easily pierced with a fork.
4. Step 4: When cool enough to handle, shred the flesh with a fork into spaghetti-like strands, then set aside.
5. Step 5: In a large saucepan over medium heat, melt the remaining 2 tablespoons of butter.
6. Step 6: Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
7. Step 7: Sprinkle the flour over the onion and garlic mixture and cook, stirring constantly, for 1-2 minutes to form a roux.
8. Step 8: Gradually whisk in the milk, avoiding lumps. Continue whisking until the sauce is smooth and begins to thicken.
9. Step 9: Bring the sauce to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring frequently.
10. Step 10: Stir in salt, pepper, and nutmeg. Adjust seasoning to taste.
11. Step 11: Remove the sauce from heat and stir in 3/4 cup Gruyere, 3/4 cup cheddar, and 1/4 cup Parmesan until melted and creamy.
12. Step 12: Gently fold the shredded spaghetti squash into the cheese sauce.
13. Step 13: Pour the mixture into a greased 9×13 inch baking dish.
14. Step 14: Combine the remaining cheeses with panko breadcrumbs in a small bowl. Sprinkle this mixture evenly over the squash.
15. Step 15: Bake for 20-25 minutes, until the topping is golden brown and bubbly.
16. Step 16: Let the dish rest for 5-10 minutes before serving. Garnish with fresh parsley if desired and enjoy!

Tips & Variations

• Don’t overcook the squash to avoid mushy strands; it should be tender but not falling apart.
• Use high-quality cheese for the best flavor and melt.
• Add a pinch of red pepper flakes to the cheese sauce for a subtle kick.
• Try different cheeses like Fontina or mozzarella for a unique taste.
• For a heartier meal, mix in cooked bacon, ham, or sausage with the squash and cheese sauce.
• Ensure Parmesan cheese is vegetarian-friendly if dietary restrictions apply.

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 topping’s crispness. You can also assemble the dish ahead of time and refrigerate for up to 24 hours before baking. If baking from cold, add a few extra minutes to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Spaghetti squash is unique for its stringy texture that mimics noodles. Other squashes won’t provide the same effect, so it’s best to stick with spaghetti squash for this recipe.

Can I make this recipe dairy-free?

This recipe relies heavily on cheese and butter for its creamy texture. To make a dairy-free version, you would need suitable substitutes like vegan butter, plant-based milk, and dairy-free cheeses, though the flavor and texture will vary.

Spaghetti Squash Au Gratin: A Delicious and Healthy Recipe

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4.6 from 61 reviews

Spaghetti Squash Au Gratin is a delicious and healthy twist on a classic comfort food, featuring tender roasted spaghetti squash combined with a rich, creamy cheese sauce made from Gruyere, sharp cheddar, and Parmesan. Topped with a golden, crispy breadcrumb and cheese crust, this dish offers a satisfying and flavorful meal perfect for a nutritious family dinner or special occasion.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spaghetti Squash

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

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
• 1 cup grated Gruyere cheese, divided
• 1 cup grated sharp cheddar cheese, divided
• 1/2 cup grated Parmesan cheese, divided

Topping

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

Garnish (Optional)

• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat oven: Set your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.
2. Prepare the squash: Cut the spaghetti squash in half lengthwise and scoop out all the seeds and stringy bits.
3. Season the squash: Drizzle the cut sides with 2 tablespoons of melted butter and generously sprinkle with salt and pepper.
4. Roast the squash: Place the squash halves cut side down on a parchment-lined baking sheet and roast for 45 to 60 minutes, or until the flesh is tender and easily pierced with a fork.
5. Shred the squash: Once cool enough to handle, use a fork to shred 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.
7. Sauté onion and garlic: Add the finely chopped onion to the melted butter and cook until translucent, about 5 to 7 minutes. Stir in the minced garlic and sauté for another minute until fragrant.
8. Make a roux: Sprinkle the flour evenly over the onion and garlic mixture and cook, stirring constantly, for 1 to 2 minutes to cook out the raw flour taste.
9. Whisk in the milk: Gradually add the milk while whisking continuously to avoid lumps, creating a smooth sauce.
10. Simmer the sauce: Bring the sauce to a gentle simmer over medium heat, then reduce heat to low and let it cook for 5 to 7 minutes until it thickens slightly.
11. Season the sauce: Add salt, pepper, and nutmeg, adjusting seasoning to taste.
12. Add cheeses: Remove the pan from heat and stir in 3/4 cup of Gruyere, 3/4 cup of cheddar, and 1/4 cup of Parmesan cheese until melted and smooth.
13. Combine squash and sauce: Fold the shredded spaghetti squash into the cheese sauce gently to combine.
14. Transfer mixture: Pour the cheesy spaghetti squash mixture into a greased 9×13 inch baking dish, spreading evenly.
15. Prepare topping: In a small bowl, combine the remaining 1/4 cup each of Gruyere, cheddar, Parmesan cheese, and the panko breadcrumbs.
16. Sprinkle topping: Evenly distribute the cheese and breadcrumb mixture over the top of the squash.
17. Bake au gratin: Bake in the preheated oven for 20 to 25 minutes, until the topping is golden brown and bubbling.
18. Rest: Remove from oven and let the dish rest for 5 to 10 minutes before serving to set.
19. Garnish and serve: Optionally, garnish with chopped fresh parsley. Serve hot and enjoy your healthy and creamy spaghetti squash au gratin!

Notes

• Do not overcook the squash as it can become mushy and lose its texture.
• Choose good quality cheeses to enhance the flavor of the dish.
• Adjust seasoning as per your taste preferences.
• The dish can be assembled ahead and refrigerated for up to 24 hours; increase baking time slightly if baking from cold.
• For a spicy touch, add a pinch of red pepper flakes to the cheese sauce.
• Experiment with different cheese varieties to customize flavor.
• Add cooked bacon, ham, or sausage into the squash mixture to make it heartier.
• Check your Parmesan cheese to ensure it is vegetarian-friendly, as some versions use animal rennet.

Keywords: spaghetti squash, au gratin, healthy recipe, cheesy casserole, roasted squash, vegetarian side dish, comfort food, baked casserole