Description
This Spaghetti Squash Au Gratin features roasted squash layered with a creamy cheese sauce and a crunchy topping. It’s perfect for weeknight meals or festive gatherings, bringing comfort to your table with every bite.
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)
Instructions
- Preheat oven to 400°F (200°C).
- Cut spaghetti squash in half, scoop out seeds, and brush cut sides with melted butter.
- Sprinkle with salt and pepper, then roast cut-side down for 45-60 minutes.
- Shred the cooked squash into strands and set aside.
- Make a roux with remaining butter, onion, and garlic in a saucepan.
- Whisk in flour, cook for 1-2 minutes, then gradually add milk until thickened.
- Stir in seasonings and cheeses, mixing until creamy.
- Combine spaghetti squash with cheese sauce, then transfer to a baking dish.
- Mix remaining cheeses with panko and sprinkle over the top.
- Bake for 20-25 minutes until golden brown and bubbly. Let cool briefly before serving.
Notes
You can make this dish ahead of time and refrigerate before baking for up to 24 hours.
For a dairy-free version, use almond milk and plant-based cheese.
Avoid overcooking the squash; it should be tender but not mushy.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 60mg