The aroma of Spaghetti Squash Au Gratin fills the kitchen, a delightful blend of melted cheese, savory onion, and buttery goodness. Picture vibrant strands of spaghetti squash enveloped in a comforting, creamy cheese sauce, bubbling away to perfection. Each bite delivers a hug of warmth, making it an ideal dish for cozy evenings or gatherings with friends. It’s one of those meals that can brighten even the dullest of days.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Spaghetti Squash Au Gratin
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Spaghetti Squash Au Gratin

Growing up, my family often gathered around the table to enjoy hearty casseroles during the chilly months. This recipe reminds me of those joyful times when everyone would eagerly dig in, savoring every last bite. Spaghetti Squash Au Gratin has become a healthier twist on the traditional comfort foods I adored, proving that you can indulge without guilt. So, grab your fork, and let’s bring this deliciousness to your dinner table!

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep and about an hour in the oven, you’ll have a satisfying meal everyone loves.
Irresistible Flavor: The creamy, cheesy sauce pairs perfectly with the subtly sweet squash.
Eye-Catching Appeal: The golden, bubbly top topped with crispy breadcrumbs makes a dish that looks as fantastic as it tastes.
Flexible Serving: Perfect for family dinners, potlucks, or even as a hearty breakfast option.
Diet-Friendly Options: You can easily adapt it to be gluten-free or use a dairy alternative for those with dietary preferences.

Ingredients You’ll Need

1 large spaghetti squash (about 3-4 pounds): This veggie is the star of the show, providing a low-carb, nutritious base as a fantastic pasta alternative.
4 tablespoons unsalted butter (divided): Richness from butter brings depth to the dish. You can substitute coconut oil for dairy-free options.
1 medium yellow onion (finely chopped): This adds a savory sweetness. Sweet onions work well if you prefer a milder flavor.
2 cloves garlic (minced): Infuses the sauce with fragrant notes. Feel free to add more for a bolder garlic punch.
4 tablespoons all-purpose flour: Essential for thickening the cheese sauce; use a gluten-free flour mix for a gluten-free version.
3 cups whole milk: Creancy at its best! Almond milk or oat milk can be alternatives for lactose-free needs.
1/2 teaspoon salt (plus more to taste): Enhances all flavors, but adjust it based on your dietary restrictions.
1/4 teaspoon black pepper (plus more to taste): A dash of spice, but consider adding cayenne for an extra kick.
1/4 teaspoon nutmeg: This warm spice rounds out the flavors beautifully.
1 cup grated Gruyere cheese (divided): Offers a nutty flavor and melts beautifully; Emmental can be a great substitute if needed.
1 cup grated sharp cheddar cheese (divided): Adds a well-loved tang to the dish. Go for a mild cheddar for a lighter flavor.
1/2 cup grated Parmesan cheese (divided): The final touch of umami perfect for the crispy top. Nutritional yeast can serve as a cheese substitute if desired.
1/4 cup panko breadcrumbs: These create that irresistible crunch; regular breadcrumbs work just fine too if panko is unavailable.
2 tablespoons fresh parsley (chopped, for garnish (optional)): A pop of color and freshness on top. Feel free to use basil or chives for a different flair.

How to Make Spaghetti Squash Au Gratin

Preheat and Prepare: Start by preheating your oven to 400°F (200°C). While the oven warms, carefully slice your spaghetti squash in half lengthwise and scoop out the seeds and stringy bits. Drizzle the cut sides with 2 tablespoons of melted butter and add a generous sprinkle of salt and pepper. This simple seasoning sets the stage for flavor.

Roast the Squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roasting them for 45-60 minutes will not only soften the flesh but also enhance the flavor. You’ll know they’re done when a fork easily pierces the skin, and the flesh is tender. This step is crucial for achieving that spaghetti-like texture later!

Shred and Set Aside: Allow the roasted squash to cool for a few minutes until safe to handle. Use a fork to scrape the flesh into spaghetti-like strands. This is where the magic happens! Set these delicious strands aside; they’ll soon be enveloped in cheese goodness.

Sauté Aromatics: In a large saucepan over medium heat, melt the remaining 2 tablespoons of butter. Toss in the finely chopped onion and let it cook until softened and translucent, about 5-7 minutes. Add the minced garlic and allow it to cook for another minute until fragrant; you’ll love how your kitchen smells at this point!

Create the Roux: Sprinkle in the flour over your aromatic mixture and stir, cooking for 1-2 minutes. This roux helps thicken the sauce, giving it that luscious texture you crave. Keep stirring to avoid lumps forming.

Whisk in Milk: Gradually whisk in the whole milk, adding a little at a time to ensure a smooth sauce. Stir constantly, and before you know it, those lumps will disappear. Bring the sauce to a simmer, and reduce the heat to low, letting it bubble gently for about 5-7 minutes until it thickens slightly.

Season to Taste: Stir in your salt, pepper, and nutmeg. Taste the sauce, and adjust your seasoning as needed; this is your opportunity to make it just right for your palate!

Add Cheeses: Off the heat, mix in 3/4 cup each of the Gruyere and cheddar, along with 1/4 cup of the Parmesan. Stir until everything is delightfully melted and creamy, creating that dreamy sauce we can’t resist.

Combine Squash and Sauce: Now, gently fold your shredded spaghetti squash into the cheesy sauce, ensuring every strand is coated. This step is like a comforting hug for the squash—so satisfying!

Transfer to Baking Dish: Pour the cheesy spaghetti squash mixture into a greased 9×13 inch baking dish, spreading it evenly. This will be a comforting base for our crispy topping!

Prepare Topping: In a small bowl, combine the remaining cheeses (1/4 cup Gruyere, cheddar, and Parmesan) with the panko breadcrumbs. This mixture is what will make your dish irresistibly crunchy on top!

Sprinkle and Bake: Evenly sprinkle the cheese and breadcrumb mixture over the spaghetti squash. Pop the dish into your preheated oven and bake for 20-25 minutes, or until the topping is golden brown and bubbling around the edges. This is when the magic happens—watch for that beautiful bubbling action!

Cool and Garnish: Once baked, remove from the oven and let it rest for 5-10 minutes before serving. A sprinkle of fresh parsley adds a lovely touch right before serving, but it’s optional. Your heart (and stomach) will thank you!

Storing & Reheating

Leftovers can be stored at room temperature for up to 2 hours before transferring them to an airtight container. Refrigerate and enjoy within 3-4 days. If you need to store it longer, freeze your Spaghetti Squash Au Gratin in a freezer-safe container for up to 3 months. When reheating, simply pop it in the oven at 350°F until warmed through or microwave individual portions. Note that upon reheating, the texture may be slightly different, but giving it a quick stir can revive its creamy goodness.

Chef’s Helpful Tips

Avoid overcooking the squash during roasting as it can become mushy; you want it perfectly tender.
Ensure your butter is melted and not just softened when making the roux for better consistency.
If your sauce is too thick, don’t hesitate to add a splash more milk to achieve your desired creaminess.
Taste your sauce before adding the spaghetti squash to make any last-minute adjustments to the seasoning.
Feel free to experiment with different cheese combinations—monterey jack or pepper jack could add exciting flavor variations!
For a make-ahead option, prepare everything up to the baking step, then cover and refrigerate overnight or even freeze for later baking.

Your kitchen is about to fill with delightful aromas from this Spaghetti Squash Au Gratin dish. Not only does it offer comfort, but it also lets you indulge guilt-free with its nutritious ingredients. The striated squash mingled with creamy goodness feels luxurious, while being easy enough to whip up for a weeknight dinner or a casual gathering.

Being adventurous in the kitchen is truly rewarding, so don’t hesitate to add your personal touch to this recipe. Swap in other veggies or cheeses, or play around with spices. Most importantly, enjoy every bit of this creamy, cheesy delight!

Recipe FAQs

Can I make this dish ahead of time?

Absolutely! You can prepare all the components, assemble it in your baking dish, and refrigerate it for up to 24 hours before baking. Just remember to adjust baking times if starting from the fridge cold, allowing a bit longer to ensure it’s heated through.

What can I use instead of spaghetti squash?

If you’re in the mood for variety, try substituting with zucchini noodles or even traditional pasta. Keep in mind that cooking times may vary; for pasta, you’d cook it per package instructions before adding it to the cheese sauce.

What are some great add-ins for this recipe?

You can easily enhance this dish by folding in sautéed vegetables like spinach, mushrooms, or bell peppers for added nutrition. If you enjoy protein, consider adding cooked chicken or ham to make it even heartier.

Can I make this dish gluten-free?

Absolutely! Simply swap out the all-purpose flour for a gluten-free flour blend, and make sure to use gluten-free breadcrumbs for that crispy topping. This ensures that everyone can enjoy this delicious dish!

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Spaghetti Squash Au Gratin

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Author: Dorothy
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

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Description

This Spaghetti Squash Au Gratin features delightful cheese, savory onion, and creamy goodness. It’s an easy, healthy meal that brings comfort and joy to your table.

Ingredients

Scale

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 fresh parsley (chopped, for garnish (optional))

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Instructions

Preheat your oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle with 2 tablespoons of melted butter, season with salt and pepper.
Place squash cut-side down on a baking sheet and roast for 45-60 minutes.
Once cooled, scrape the squash into spaghetti-like strands.
In a saucepan, melt remaining butter, sauté onion until softened, then add garlic.
Stir in flour to create a roux, then gradually add milk and whisk until smooth.
Season sauce with salt, pepper, and nutmeg.
Mix in cheeses until melted and smooth.
Fold spaghetti squash into the cheese sauce and transfer to a baking dish.
Combine remaining cheeses and panko breadcrumbs, sprinkle on top.
Bake for 20-25 minutes or until golden brown and bubbling.