Creamy Spaghetti Squash Au Gratin Recipe

Introduction

Creamy Spaghetti Squash Au Gratin is a cozy comfort food that transforms humble vegetables into a rich, cheesy delight. This dish perfectly balances creamy sauce with tender roasted spaghetti squash for a satisfying meal.

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 or 2% milk
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon black pepper, to taste
• 1/4 teaspoon nutmeg
• 1 cup grated Gruyere cheese
• 1 cup grated sharp cheddar cheese
• 1/2 cup grated Parmesan cheese, for topping
• 1/4 cup panko breadcrumbs
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds.
2. Step 2: Drizzle 2 tablespoons melted butter onto the cut sides of the squash, then sprinkle with salt and pepper. Place the halves cut-side down on a parchment-lined baking sheet and roast for 45-60 minutes until tender.
3. Step 3: Once cool enough to handle, shred the squash flesh into spaghetti-like strands using a fork.
4. Step 4: In a large saucepan over medium heat, melt the remaining 2 tablespoons of butter. Sauté the chopped onion until softened, about 5-7 minutes. Add the minced garlic and cook for 1 more minute.
5. Step 5: Sprinkle the flour over the mixture and stir constantly for 1-2 minutes. Gradually whisk in the milk until smooth.
6. Step 6: Simmer the sauce, stirring constantly, for 5-7 minutes until it thickens slightly. Season with salt, pepper, and nutmeg.
7. Step 7: Stir in 3/4 cup of Gruyere, 3/4 cup of cheddar, and 1/4 cup Parmesan until melted and smooth.
8. Step 8: Gently combine the shredded spaghetti squash with the cheese sauce, then pour the mixture into a greased 9×13 inch baking dish.
9. Step 9: In a small bowl, mix the remaining cheeses with the panko breadcrumbs. Sprinkle evenly over the top of the squash mixture.
10. Step 10: Bake for 20-25 minutes until the topping is golden brown and bubbly. Remove from oven and let rest for 5-10 minutes.
11. Step 11: Garnish with chopped fresh parsley if desired, then serve warm.

Tips & Variations

• For a richer flavor, use whole milk or even half-and-half in the sauce.
• Substitute Gruyere with mozzarella or fontina if preferred.
• Toast the panko breadcrumbs lightly before topping for extra crunch.
• Add cooked bacon or caramelized onions for a smoky twist.
• Use fresh herbs like thyme or rosemary for additional aroma.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed 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 casserole up to the baking step and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if starting cold.

Can I freeze the leftovers?

Freezing is possible but may affect the texture of the squash and sauce. If freezing, store in a freezer-safe container for up to 2 months and thaw overnight in the fridge before reheating.

Creamy Spaghetti Squash Au Gratin Recipe

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★★★★★

4.8 from 84 reviews

• Author: anna
• Total Time: 1 hour 40 minutes
• Yield: 6 servings 1x

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Description

Creamy Spaghetti Squash Au Gratin is a comforting and cheesy American-style baked dish that transforms nutritious spaghetti squash into a delicious, cozy comfort food with a rich cheese sauce and a crispy breadcrumb topping.

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Ingredients

Scale 1x2x3x

For the Squash

• 1 large spaghetti squash (about 3–4 pounds)

For the Sauce

• 4 tablespoons unsalted butter, divided
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 tablespoons all-purpose flour
• 3 cups whole milk or 2% milk
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon black pepper, to taste
• 1/4 teaspoon nutmeg

For the Cheesy Topping

• 1 cup grated Gruyere cheese
• 1 cup grated sharp cheddar cheese
• 1/2 cup grated Parmesan cheese (for topping)
• 1/4 cup panko breadcrumbs

For Garnishing

• 2 tablespoons chopped fresh parsley (optional)

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Instructions

1. Roast the Spaghetti Squash: Preheat your oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle 2 tablespoons of melted butter onto the cut sides, then sprinkle with salt and pepper. Place the halves cut-side down on a parchment-lined baking sheet and roast for 45-60 minutes until tender.
2. Shred the Squash: Once cool enough to handle, use a fork to shred the roasted spaghetti squash into spaghetti-like strands and set aside.
3. Prepare the Cheese Sauce: Melt the remaining 2 tablespoons of butter in a large saucepan over medium heat. Sauté the finely chopped onion until softened, about 5-7 minutes. Add the minced garlic and cook for another minute. Sprinkle the flour over the onion and garlic mixture and stir constantly for 1-2 minutes to cook the flour.
4. Add Milk and Thicken: Gradually whisk in the milk, stirring to keep the mixture smooth. Simmer over medium heat for 5-7 minutes, stirring constantly, until the sauce thickens slightly.
5. Season and Add Cheese: Stir in salt, black pepper, and nutmeg, adjusting to taste. Add 3/4 cup Gruyere, 3/4 cup sharp cheddar, and 1/4 cup Parmesan cheese, stirring until all cheeses melt smoothly into the sauce.
6. Combine Squash and Cheese Sauce: Gently fold the shredded spaghetti squash into the cheese sauce until evenly coated.
7. Assemble the Dish: Pour the squash and cheese mixture into a greased 9×13 inch baking dish, spreading it evenly.
8. Prepare Topping: In a small bowl, mix the remaining 1/4 cup Gruyere, 1/4 cup sharp cheddar, 1/4 cup Parmesan cheese, and panko breadcrumbs.
9. Bake Au Gratin: Sprinkle the cheese and breadcrumb topping evenly over the squash mixture. Bake in the preheated oven for 20-25 minutes until the topping is golden brown and bubbly.
10. Rest and Garnish: Remove from oven and let rest for 5-10 minutes to set. Garnish with chopped fresh parsley if desired before serving.

Notes

• Use whole milk for a richer sauce, or 2% milk for a lighter version.
• Make sure to remove all seeds from the spaghetti squash for best texture.
• Allow the squash to cool slightly before shredding to avoid burns.
• For a gluten-free option, substitute all-purpose flour with gluten-free flour blend and ensure panko breadcrumbs are gluten-free.
• Grated cheeses can be adjusted to taste or substituted with other melting cheeses if desired.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: spaghetti squash, au gratin, baked vegetable casserole, cheesy squash recipe, comfort food, American casserole