Why Make This Recipe
Spaghetti Squash Au Gratin is not just a tasty dish; it is also a healthy alternative to traditional gratin recipes. Made with fresh spaghetti squash instead of pasta, this dish offers a low-carb option while being rich in flavor. The creamy cheese sauce and crispy topping make it a comforting meal that everyone will love, whether you’re trying to eat healthier or just looking for a delicious way to enjoy vegetables.
How to Make Spaghetti Squash Au Gratin
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)
Directions:
- Preheat your oven to 400°F (200°C).
- Prepare the squash by cutting it in half lengthwise and scooping out the seeds and stringy bits.
- Drizzle the cut sides of the squash with 2 tablespoons of melted butter and season generously with salt and pepper.
- Roast the squash halves, cut-side down, on a baking sheet lined with parchment paper. Roast for 45-60 minutes, or until easily pierced with a fork.
- Once cool enough to handle, use a fork to shred the flesh into spaghetti-like strands and set aside.
- In a large saucepan over medium heat, melt the remaining 2 tablespoons of butter.
- Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Then add the minced garlic and cook for another minute.
- Sprinkle the flour over the onion and garlic mixture and cook for 1-2 minutes to create a roux.
- Gradually whisk in the milk, a little at a time, ensuring there are no lumps. Keep whisking until the sauce is smooth.
- Bring the sauce to a simmer over medium heat, stirring constantly. Lower the heat and simmer for 5-7 minutes until the sauce thickens slightly.
- Stir in the salt, pepper, and nutmeg. Taste and adjust seasonings as needed.
- Remove from heat and stir in 3/4 cup of Gruyere cheese, 3/4 cup of cheddar cheese, and 1/4 cup of Parmesan cheese until melted and smooth. Reserve the rest for topping.
- Add the shredded spaghetti squash to the cheese sauce and mix gently.
- Pour the mixture into a greased 9×13 inch baking dish.
- In a small bowl, mix the remaining cheeses and panko breadcrumbs for the topping.
- Sprinkle the cheese and breadcrumb mixture evenly over the casserole.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and bubbly.
- Allow it to rest for 5-10 minutes before serving.
- Garnish with chopped fresh parsley if desired and enjoy!
How to Serve Spaghetti Squash Au Gratin
Spaghetti Squash Au Gratin makes a fantastic side dish paired with roasted meats or grilled chicken. It can also be served as a light main course with a simple salad on the side.
How to Store Spaghetti Squash Au Gratin
Leftover Spaghetti Squash Au Gratin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until heated through.
Tips to Make Spaghetti Squash Au Gratin
- Make sure to roast the spaghetti squash until it is very tender for the best texture.
- You can use a mix of cheeses based on your preference, but Gruyere and cheddar work wonderfully together.
- If you want extra crunch, you can add more panko breadcrumbs on top before baking.
Variation
For a spicier kick, consider adding some chopped jalapeños or red pepper flakes to the cheese sauce. You can also add cooked spinach or mushrooms to enhance the flavor and add more nutrients.
FAQs
1. Can I use other types of squash?
Yes, you can use other types of winter squash, but the texture and flavor may differ. Zucchini would not work because it has too much water.
2. How can I make this recipe gluten-free?
To make the recipe gluten-free, replace the all-purpose flour with a gluten-free flour blend or use cornstarch as a thickener.
3. Can I prepare this dish ahead of time?
Absolutely! You can prepare the cheese sauce and roast the squash ahead of time. Combine them and then bake just before serving for a fresh, hot dish.
Spaghetti Squash Au Gratin
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C), halve the squash, scoop out seeds, brush with olive oil, and season with salt and pepper; roast cut-side down for 30-40 minutes until tender.
- Once cool enough to handle, use a fork to scrape out the spaghetti-like strands into a large bowl.
- In a saucepan over medium heat, melt butter and whisk in flour, cooking for 1 minute until a paste forms.
- Gradually whisk in milk until smooth, then bring to a simmer and cook for 2-3 minutes until thickened.
- Remove from heat and stir in Gruyere, cheddar, parmesan, nutmeg, salt, and pepper until the cheese is melted and the sauce is smooth.
- Add the cooked spaghetti squash strands to the cheese sauce and mix well, then transfer the mixture to a 9x13 inch baking dish.
- Sprinkle with panko breadcrumbs and bake at 375°F (190°C) for 15-20 minutes, or until bubbly and golden brown on top.