Spaghetti Squash Au Gratin (Print-Friendly Version)
Enjoy this lighter comfort food, featuring roasted spaghetti squash, creamy cheese sauce, and crispy topping. Ideal for cooler months and family dinners. Save & click.
# Ingredients You’ll Need:
→ Main
01 -
1 large spaghetti squash (approximately 3-4 pounds)
02 -
4 tablespoons unsalted butter, divided
03 -
1 medium yellow onion, finely chopped
04 -
2 cloves garlic, minced
05 -
4 tablespoons all-purpose flour
06 -
3 cups whole milk
07 -
1/2 teaspoon salt, plus additional to taste
08 -
1/4 teaspoon black pepper, plus additional to taste
09 -
1/4 teaspoon ground nutmeg
10 -
1 cup grated Gruyere cheese, divided
11 -
1 cup grated sharp cheddar cheese, divided
12 -
1/2 cup grated Parmesan cheese, divided
13 -
1/4 cup panko breadcrumbs
14 -
2 tablespoons chopped fresh parsley, for garnish (optional)
# How to Make It:
01 -
Set oven temperature to 400°F (204°C).
02 -
Halve the spaghetti squash lengthwise. Remove seeds and stringy portions.
03 -
Drizzle cut sides with 2 tablespoons melted butter. Season generously with salt and black pepper.
04 -
Arrange squash halves cut side down on a parchment-lined baking sheet. Roast for 45 to 60 minutes until tender when pierced with a fork.
05 -
Allow roasted squash to cool slightly. Using a fork, shred the flesh into pasta-like strands and set aside.
06 -
In a large saucepan over medium heat, melt remaining 2 tablespoons butter.
07 -
Add finely chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in minced garlic and cook for 1 minute.
08 -
Sprinkle flour over cooked onion and garlic. Stir continuously for 1-2 minutes to form a roux.
09 -
Slowly whisk in whole milk, mixing thoroughly to prevent lumps. Continue until sauce is smooth.
10 -
Bring mixture to a simmer, stirring constantly. Lower heat and simmer 5-7 minutes until thickened.
11 -
Incorporate salt, black pepper, and ground nutmeg. Taste and adjust seasoning as needed.
12 -
Take saucepan off heat. Stir in 3/4 cup Gruyere, 3/4 cup cheddar, and 1/4 cup Parmesan cheese until fully melted and sauce is creamy. Reserve remaining cheese for topping.
13 -
Fold shredded spaghetti squash into the cheese sauce and mix gently until evenly distributed.
14 -
Spread squash and cheese mixture into a greased 9 x 13 inch baking dish.
15 -
In a small bowl, mix remaining 1/4 cup Gruyere, 1/4 cup cheddar, 1/4 cup Parmesan, and panko breadcrumbs.
16 -
Distribute cheese and breadcrumb mixture evenly across the surface of the baking dish.
17 -
Bake in preheated oven for 20-25 minutes until topping is golden brown and bubbling.
18 -
Finish with fresh chopped parsley if desired. Serve immediately while hot.
# Extra Suggestions:
01 -
For a deeper flavor, roast the squash up to one day in advance and refrigerate until ready to assemble.