Creamy Spaghetti Squash Au Gratin (Print-Friendly Recipe)
Spaghetti squash baked in a creamy cheese sauce with a golden, crispy topping for a wholesome dinner.
# Ingredients List:
→ Produce
01 -
1 large spaghetti squash (approximately 3.5 pounds)
02 -
1 medium yellow onion, finely chopped
03 -
2 cloves garlic, minced
04 -
2 tablespoons fresh parsley, chopped (optional)
→ Dairy
05 -
4 tablespoons unsalted butter, divided
06 -
3 cups whole milk
07 -
1 cup Gruyere cheese, grated, divided
08 -
1 cup sharp cheddar cheese, grated, divided
09 -
1/2 cup Parmesan cheese, grated, divided
→ Pantry
10 -
4 tablespoons all-purpose flour
11 -
1/4 cup panko breadcrumbs
12 -
1/2 teaspoon salt, plus additional to taste
13 -
1/4 teaspoon black pepper, plus additional to taste
14 -
1/4 teaspoon ground nutmeg
# How to Make It:
01 -
Set oven temperature to 400°F (200°C).
02 -
Cut spaghetti squash lengthwise and scoop out seeds and fibrous strands.
03 -
Brush cut sides with 2 tablespoons melted butter and season generously with salt and black pepper.
04 -
Place squash halves cut-side down on a parchment-lined baking sheet and roast 45 to 60 minutes until flesh is tender when pierced with a fork.
05 -
Allow squash to cool sufficiently, then use a fork to separate flesh into spaghetti-like strands. Reserve.
06 -
In a large saucepan over medium heat, melt remaining 2 tablespoons butter.
07 -
Add chopped onion and cook until translucent, approximately 5 to 7 minutes. Stir in garlic and cook for 1 minute until fragrant.
08 -
Sprinkle flour over onion and garlic mixture, stirring constantly for 1 to 2 minutes to form a roux.
09 -
Gradually whisk in milk ensuring no lumps form, stirring until the mixture is smooth.
10 -
Bring sauce to a simmer over medium heat, then reduce heat and cook for 5 to 7 minutes until slightly thickened, stirring frequently.
11 -
Add salt, black pepper, and nutmeg, adjusting seasoning to taste.
12 -
Remove sauce from heat and stir in 3/4 cup each of Gruyere and cheddar cheeses and 1/4 cup Parmesan until melted and incorporated.
13 -
Gently fold shredded spaghetti squash into the cheese sauce until well combined.
14 -
Pour the squash and cheese mixture into a greased 9 by 13-inch (23 by 33 cm) baking dish.
15 -
In a small bowl, mix remaining 1/4 cup each of Gruyere, cheddar, Parmesan cheeses with panko breadcrumbs.
16 -
Evenly sprinkle the cheese and breadcrumb mixture over the surface of the squash mixture.
17 -
Bake in preheated oven for 20 to 25 minutes until topping is golden and bubbly.
18 -
Remove from oven and allow to rest 5 to 10 minutes before serving.
19 -
Optionally garnish with chopped fresh parsley and serve warm.
# Extra Information:
01 -
Avoid overcooking the squash to prevent a mushy texture.
02 -
Use high-quality cheeses for optimal flavor.
03 -
The dish can be prepared in advance, refrigerated up to 24 hours, and may require a few extra minutes of baking when served from cold.
04 -
Consider adding red pepper flakes for a subtle heat or cooked bacon, ham, or sausage for a heartier variation.
05 -
Ensure Parmesan cheese is vegetarian-friendly if desired.