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))
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.
Notes
Store leftovers in the fridge for 3-4 days.
This dish can be frozen for up to 3 months.
Reheat in the oven for best texture.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg