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Spaghetti Squash Au Gratin

Creamy Spaghetti Squash Au Gratin to Delight Your Tastebuds

A healthy twist on classic comfort food, Spaghetti Squash Au Gratin blends delicious flavors with guilt-free satisfaction.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Spaghetti Squash Choose one that feels heavy for its size!
  • 2 tablespoons Unsalted Butter Can be replaced with olive oil for dairy-free.
For the Flavor
  • 1 medium Yellow Onion Can be substituted with shallots.
  • 2 cloves Garlic Fresh is best; can use garlic powder in a pinch.
For the Sauce
  • 2 tablespoons All-Purpose Flour Use gluten-free flour if needed.
  • 2 cups Whole Milk Lower fat can be achieved with 2% or plant-based milk.
  • 1 pinch Nutmeg
  • 1 to taste Salt
  • 1 to taste Black Pepper
For the Cheesy Goodness
  • 1 cup Gruyere Cheese Swiss cheese can be a good substitute.
  • 1 cup Sharp Cheddar Cheese Mixing different cheddars adds complexity.
  • 1/2 cup Parmesan Cheese Nutritional yeast can be a vegan alternative.
For the Crunchy Topping
  • 1 cup Panko Breadcrumbs Whole wheat or gluten-free panko can be used.
  • 2 tablespoons Fresh Parsley Optional for garnish.

Equipment

  • Oven
  • Medium Saucepan
  • Baking sheet
  • Mixing bowl
  • Whisk
  • Knife
  • spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle the cut sides with melted butter and season with salt and pepper.
  3. Roast the squash in the preheated oven for 45–60 minutes until fork-tender.
  4. Shred the cooked squash flesh into strands and set aside in a mixing bowl.
  5. In a saucepan, melt remaining butter, sauté onion until translucent, then add garlic and sauté for another minute.
  6. Stir in flour to create a roux, cooking for 1-2 minutes.
  7. Gradually whisk in the milk and simmer until thickened, about 5–7 minutes.
  8. Season with salt, pepper, and nutmeg, then stir in most of the Gruyere and cheddar until melted.
  9. Fold the shredded squash into the cheese sauce, then transfer to a greased baking dish.
  10. Mix reserved cheeses with breadcrumbs, sprinkle over the top, and bake for 20–25 minutes until golden and bubbly.
  11. Let rest for 5–10 minutes before serving and garnish with parsley if desired.

Nutrition

Serving: 1servingCalories: 360kcalCarbohydrates: 35gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 450mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 10mg

Notes

Quality cheese significantly enhances flavor and texture. You can make this dish a day ahead and refrigerate before adding extra baking time.

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