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.
Ingredients
Scale
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)
Instructions
- 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.
- Shred the Squash: Once cool enough to handle, use a fork to shred the roasted spaghetti squash into spaghetti-like strands and set aside.
- 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.
- 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.
- 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.
- Combine Squash and Cheese Sauce: Gently fold the shredded spaghetti squash into the cheese sauce until evenly coated.
- Assemble the Dish: Pour the squash and cheese mixture into a greased 9×13 inch baking dish, spreading it evenly.
- 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.
- 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.
- 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
