Spaghetti Squash Au Gratin: A Delicious and Healthy Recipe

Introduction

Prepare to be amazed by Spaghetti Squash Au Gratin—a creamy, cheesy dish that redefines comfort food with a healthy twist. This recipe combines tender, slightly sweet spaghetti squash strands with a rich cheese sauce, making it a perfect weeknight dinner or special occasion favorite.

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 your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise, or microwave it for 2-3 minutes to soften if needed. Scoop out the seeds and stringy bits.
2. Step 2: Drizzle the cut sides with 2 tablespoons melted butter, and season with salt and pepper. Place squash cut-side down on a baking sheet lined with parchment paper and roast for 45-60 minutes until tender.
3. Step 3: When cool enough to handle, shred the squash flesh into strands using a fork and set aside.
4. Step 4: In a large saucepan, melt the remaining 2 tablespoons butter over medium heat. Add the chopped onion and cook until softened (5-7 minutes). Stir in minced garlic and cook for 1 minute more without browning.
5. Step 5: Sprinkle the flour over the onion and garlic, stirring constantly for 1-2 minutes to form a roux.
6. Step 6: Gradually whisk in the milk, ensuring a smooth sauce with no lumps. Bring to a simmer, then reduce heat and cook for 5-7 minutes until slightly thickened.
7. Step 7: Season the sauce with salt, pepper, and nutmeg. Remove from heat and stir in 3/4 cup Gruyere, 3/4 cup cheddar, and 1/4 cup Parmesan until smooth and creamy.
8. Step 8: Gently stir the shredded spaghetti squash into the cheese sauce until evenly coated.
9. Step 9: Pour the mixture into a greased 9×13 inch baking dish.
10. Step 10: In a small bowl, combine the remaining 1/4 cup Gruyere, 1/4 cup cheddar, 1/4 cup Parmesan, and panko breadcrumbs. Sprinkle evenly over the squash mixture.
11. Step 11: Bake until the topping is golden and bubbly, about 20-25 minutes. Garnish with chopped parsley if desired before serving.

Tips & Variations

• If you prefer a crispier topping, broil the finished dish for the last 2-3 minutes, watching carefully to avoid burning.
• For a lighter version, substitute half-and-half for some of the milk or use reduced-fat cheeses.
• Add cooked bacon or caramelized onions to the cheese sauce for extra flavor.
• Use gluten-free flour and breadcrumbs to make this recipe gluten-free.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. Avoid microwaving to keep the topping crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the dish up to the point of baking and refrigerate it for up to 24 hours before cooking. Add the topping just before baking to keep it fresh and crispy.

What if I can’t find Gruyere cheese?

Gruyere adds a distinctive flavor and melt, but you can substitute Swiss cheese or a mild mozzarella in a pinch for a similar creamy texture.

Spaghetti Squash Au Gratin: A Delicious and Healthy Recipe

Print Recipe

★★★★★

5 from 137 reviews

Spaghetti Squash Au Gratin is a healthy and comforting dish that combines the tender, slightly sweet strands of roasted spaghetti squash with a rich, creamy cheese sauce. Topped with a golden, bubbly crust of cheese and panko breadcrumbs, it’s a delicious and guilt-free twist on the traditional au gratin, perfect for a weeknight dinner or special occasion.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: French-inspired American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Spaghetti Squash

• 1 large spaghetti squash (about 3–4 pounds)
• 2 tablespoons unsalted butter, melted
• Salt and 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
• 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
• 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.
2. Prepare the spaghetti squash: Carefully cut the spaghetti squash in half lengthwise. If too hard to cut, microwave for 2-3 minutes to soften slightly. Scoop out the seeds and stringy bits from the center.
3. Season and roast the squash: Drizzle the cut sides of the squash with 2 tablespoons melted butter and season generously with salt and pepper. Place the 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. Shred the squash: Once cool enough to handle, use a fork to shred the flesh into spaghetti-like strands and set aside.
5. Melt butter for sauce: In a large saucepan over medium heat, melt the remaining 2 tablespoons of butter.
6. Sauté onion and garlic: Add chopped onion to the melted butter and cook 5-7 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant, avoiding burning.
7. Make a roux: Sprinkle the flour over the onion and garlic mixture and cook, stirring constantly, for 1-2 minutes to form a roux that will thicken the sauce.
8. Whisk in milk: Gradually whisk in the milk, a little at a time, until the sauce is smooth and free of lumps.
9. Simmer the sauce: Bring to a simmer over medium heat, stirring constantly. Reduce heat to low and simmer for 5-7 minutes until slightly thickened.
10. Season the sauce: Stir in salt, pepper, and nutmeg. Adjust seasonings to taste.
11. Add cheeses: Remove from heat and stir in 3/4 cup Gruyere, 3/4 cup sharp cheddar, and 1/4 cup Parmesan until melted and sauce is creamy.
12. Combine squash and sauce: Add shredded spaghetti squash to the cheese sauce and gently stir to fully coat the squash.
13. Transfer to baking dish: Pour the mixture into a greased 9×13 inch baking dish, spreading evenly.
14. Prepare topping: In a small bowl, mix remaining 1/4 cup Gruyere, 1/4 cup cheddar, 1/4 cup Parmesan, and panko breadcrumbs.
15. Sprinkle topping and bake: Evenly sprinkle the cheese and breadcrumb mixture over the squash and bake in preheated oven for about 15-20 minutes until golden and bubbly on top.
16. Garnish and serve: Optionally garnish with chopped fresh parsley before serving for a fresh touch.

Notes

• Microwaving the squash briefly before cutting can make it easier and safer to handle.
• Make sure to stir the roux constantly to prevent burning and ensure a smooth sauce.
• The cheeses can be substituted with alternatives like mozzarella or fontina for different flavor profiles.
• For a gluten-free option, substitute all-purpose flour and panko breadcrumbs with gluten-free versions.
• Leftovers can be refrigerated and gently reheated in the oven to preserve the crust crispiness.

Keywords: Spaghetti Squash, Au Gratin, Healthy Comfort Food, Cheese Sauce, Vegetarian, Low Fat Dinner