Name: Spaghetti Squash Au Gratin
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
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; ½ teaspoon salt (plus more to taste); ¼ teaspoon black pepper (plus more to taste); ¼ teaspoon nutmeg; 1 cup grated Gruyere cheese (divided); 1 cup grated sharp cheddar cheese (divided); ½ cup grated Parmesan cheese (divided); ¼ cup panko breadcrumbs; 2 tablespoons fresh parsley (chopped, for garnish, optional)

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The aroma of roasted spaghetti squash wafts through the kitchen, mingling with the rich, cheesy scents that beckon from the oven. The golden-brown topping glistens with a promise of comforting deliciousness. This Spaghetti Squash Au Gratin is not just a dish; it’s an experience that transforms simple ingredients into a heartwarming feast. Each forkful captures the essence of the season, reminiscent of cozy autumn nights spent with loved ones, gathered around the table, sharing stories over a meal.

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

For me, this recipe brings back memories of chilly evenings spent at Grandma’s house, where she would whip up her famous casseroles. Her smile would light up the room, much like the bubbling goodness in this dish. With a crispy topping and a creamy, dreamy center, this Spaghetti Squash Au Gratin is the perfect alternative to traditional pasta dishes, offering a healthier twist without sacrificing comfort. Grab your apron and let’s embark on this delightful culinary journey together!

Why You’ll Love This Recipe

Simple & Quick: With just an hour and a half total prep and cook time, this dish comes together effortlessly.
Irresistible Flavor: Creamy, cheesy, and oh-so-comforting; it’s like a warm hug in each bite!
Eye-Catching Appeal: The golden crust and the vibrant yellow strands of squash create a visually stunning presentation.
Flexible Serving: Perfect as a side dish for family dinners, a potluck favorite, or even a satisfying vegetarian main.
Diet-Friendly Options: Naturally gluten-free and packed with nutrients, making it an excellent choice for various diets.

Ingredients You’ll Need

1 large spaghetti squash (about 3-4 pounds): This is your star ingredient, providing a wonderful texture. Look for squash with a firm skin and a uniform color.
4 tablespoons unsalted butter (divided): This adds richness to your sauce. You can substitute with olive oil for a dairy-free option.
1 medium yellow onion (finely chopped): Onions bring a sweet, aromatic flavor to the dish. White or red onions can also work in a pinch.
2 cloves garlic (minced): Garlic adds a delightful depth. Use fresh for the best flavor, or substitute with ½ teaspoon of garlic powder if needed.
4 tablespoons all-purpose flour: This helps create a thick roux for your cheese sauce. For gluten-free, use a gluten-free flour blend.
3 cups whole milk: Creaminess comes from whole milk, but you can use 2% or almond milk if you’re looking for lighter options.
½ teaspoon salt (plus more to taste): Enhances flavors. Use kosher salt for a milder taste.
¼ teaspoon black pepper (plus more to taste): For a hint of spice. Freshly ground is best for maximum flavor.
¼ teaspoon nutmeg: This warm spice complements the cheese beautifully; feel free to omit if you’re not a fan.
1 cup grated Gruyere cheese (divided): A Swiss cheese that melts beautifully, adding a nutty flavor. Substitutes include Emmental or Raclette.
1 cup grated sharp cheddar cheese (divided): This brings a bold flavor; feel free to use medium cheddar for a milder taste.
½ cup grated Parmesan cheese (divided): Adds depth and richness. Pecorino Romano can also be used for a saltier kick.
¼ cup panko breadcrumbs: For that irresistible, crunchy topping. Substitute with regular breadcrumbs if needed.
2 tablespoons fresh parsley (chopped, for garnish, optional): A pop of color and freshness; can be omitted for simplicity.

How to Make Spaghetti Squash Au Gratin

Preheat and Prepare: Start by preheating your oven to 400°F (200°C). This ensures even cooking. While the oven heats up, carefully cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy bits. Drizzling the cut sides with melted butter and seasoning generously with salt and pepper enhances the flavors beautifully.

Roast the Squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper. This helps with cleanup later. Roast for about 45-60 minutes until the flesh has softened and can be easily pierced with a fork, allowing the natural sweetness to develop.

Shred the Squash: Once the squash has cooled enough to handle, use a fork to shred the flesh into spaghetti-like strands. Set this aside; it will soon become the base of your cheesy masterpiece.

Cook Aromatics: In a large saucepan over medium heat, melt the remaining 2 tablespoons of butter. Add the chopped onions; sauté until they become softened and translucent, about 5-7 minutes. Toss in the minced garlic and cook for an additional minute until it’s fragrant. This aromatic base sets the tone for your rich cheese sauce.

Create the Roux: Sprinkle the flour over the onion-garlic mixture, stirring constantly for 1-2 minutes. This creates a roux that acts as a thickening agent in your sauce, helping it achieve that creamy consistency we all crave.

Make the Cheese Sauce: Gradually whisk in the milk, doing so a splash at a time—this prevents lumps. Stir constantly until the sauce is smooth and begins to simmer. Lower the heat and gently simmer for 5-7 minutes, allowing it to thicken slightly, transforming it into a luscious base for your spaghetti squash.

Season to Perfection: Stir in the salt, black pepper, and nutmeg. Don’t forget to taste and adjust the seasoning according to your preferences; it should burst with flavor!

Incorporate the Cheese: Remove your saucepan from the heat and stir in ¾ cup each of Gruyere and sharp cheddar, along with ¼ cup of Parmesan. Mix until everything is melted and creamy, creating a decadent cheese sauce that will envelop the squash.

Combine Squash and Sauce: Gently fold in the shredded spaghetti squash into your cheese sauce, ensuring every strand is coated with that creamy goodness. This step is where the magic truly happens!

Transfer to Baking Dish: Pour this delightful mixture into a greased 9×13 inch baking dish. Use a spatula to spread it evenly; this ensures every bite is full of cheesy flavor.

Create Topping: In a small bowl, mix together the reserved ¼ cup each of Gruyere, cheddar, and Parmesan with the panko breadcrumbs. This topping will give your dish a satisfying crunch.

Sprinkle and Bake: Sprinkle the cheese and breadcrumb mixture evenly over the top, making sure to cover the cheesy goodness beneath. Bake for 20-25 minutes, or until the topping is golden brown and bubbly—just the sight of it will have everyone gathering around the oven!

Rest Before Serving: Once finished, remove the dish from the oven and let it rest for 5-10 minutes. This allows the flavors to meld together and makes serving easier. The anticipation is half the fun!

Garnish and Enjoy: If you’d like, sprinkle with freshly chopped parsley for a touch of greenery and serve hot. Witness how this simple dish brings joy to your table!

Storing & Reheating

To store leftovers, allow your Spaghetti Squash Au Gratin to cool completely before transferring it to an airtight container. You can keep it in the fridge for up to 3-4 days. If you want to enjoy it later, it’s also perfect for freezing; just store it in a freezer-safe container for up to 3 months. When you’re ready to enjoy, reheat in the oven at 350°F (175°C) for about 25-30 minutes until warmed through. The texture may slightly change, but refreshing it with a splash of milk or a bit of butter can restore some creaminess.

Chef’s Helpful Tips

Avoid overcooking the spaghetti squash while roasting; it should be tender but not mushy.
For a creamier sauce, consider adding a bit of cream or cream cheese along with the milk.
Watch your toppings closely while baking to prevent burning; you want a golden brown color, not dark brown.
If the dish seems too dry after freezing and reheating, adding a splash of milk or broth can help revive its creamy texture.
Don’t hesitate to experiment with different cheeses for unique flavors; Gouda or Fontina can also be delightful options.

What a journey this has been! You’ve taken simple ingredients and turned them into a comforting dish that could become a family favorite. With its creamy texture and rich flavors, Spaghetti Squash Au Gratin is not just a meal; it’s a chance to connect with loved ones and create lasting memories around the dinner table. Don’t hesitate—try this recipe, and enjoy every cheesy, delightful bite!

Recipe FAQs

Can I use other types of squash instead of spaghetti squash?

Absolutely! While spaghetti squash provides a unique texture, you can use butternut or acorn squash. Just be aware that the cooking times might vary, so keep an eye on them while roasting.

Is this dish suitable for meal prep?

Yes, it’s perfect for meal prep! You can make a larger batch and portion it out for easy lunches during the week. Just store it in individual containers for quick reheating.

What can I serve with spaghetti squash au gratin?

This dish pairs wonderfully with a light salad or steamed vegetables for a well-rounded meal. For an added protein boost, consider serving it alongside grilled chicken or baked fish.

How can I make this recipe vegan?

To make a vegan version, simply swap the cheese for a dairy-free cheese alternative, use plant-based milk, and replace the butter with vegan margarine. You could also utilize cashew cream for added richness!