Description
This Spaghetti Squash Au Gratin features creamy cheese and hearty squash, making it an irresistible comfort food. Perfect for quick dinners or family gatherings!
Ingredients
Scale
- 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 fresh parsley (chopped, for garnish, optional)
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half, remove seeds, drizzle with butter, and season with salt and pepper. Roast cut-side down on a baking sheet for 45-60 minutes.
- Melt 2 tablespoons butter in a saucepan. Sauté onion until softened, then add garlic for the last minute.
- Sprinkle flour over onion-garlic mix, stirring for 1-2 minutes to form a roux.
- Gradually whisk in milk, cooking until simmering and slightly thickened. Season with salt, pepper, and nutmeg.
- Remove from heat; stir in Gruyere, cheddar, and Parmesan until melted. Fold in spaghetti squash strands.
- Grease a baking dish and pour the squash-cheese mixture in. Mix remaining cheeses and breadcrumbs; sprinkle on top.
- Bake for 20-25 minutes until golden brown. Let rest for 5-10 minutes, garnish with parsley, and serve.
Notes
For gluten-free options, substitute with almond flour or cornstarch.
If using butternut squash, the texture will differ but is a suitable alternative.
Add protein like cooked chicken or bacon for a more filling dish.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg