Spaghetti Squash Recipe

Introduction

This creamy baked spaghetti squash au gratin is a comforting and delicious way to enjoy this nutritious vegetable. Rich cheese sauce combined with tender strands of roasted squash creates a satisfying dish perfect as a main or a side.

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)

Instructions

1. Step 1: Preheat oven to 400°F (200°C).
2. Step 2: Cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy bits.
3. Step 3: Drizzle the cut sides of the squash with 2 tablespoons of melted butter and sprinkle generously with salt and pepper.
4. Step 4: Place the squash halves cut-side down on a parchment-lined baking sheet and roast for 45-60 minutes until tender and easily pierced with a fork.
5. Step 5: Let the squash cool slightly, then use a fork to shred the flesh into spaghetti-like strands. Set aside.
6. Step 6: In a large saucepan over medium heat, melt the remaining 2 tablespoons of butter.
7. Step 7: Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook for 1 more minute until fragrant.
8. Step 8: Sprinkle the flour over the onion and garlic mixture. Stir constantly and cook for 1-2 minutes to form a roux.
9. Step 9: Gradually whisk in the milk to avoid lumps, stirring until smooth.
10. Step 10: Bring to a simmer over medium heat, then reduce to low and cook for 5-7 minutes until slightly thickened.
11. Step 11: Season with salt, pepper, and nutmeg. Taste and adjust seasoning as needed.
12. Step 12: Remove from heat and stir in 3/4 cup each of Gruyere and cheddar cheeses and 1/4 cup Parmesan until melted and creamy. Reserve remaining cheese for topping.
13. Step 13: Gently fold the shredded spaghetti squash into the cheese sauce.
14. Step 14: Transfer the mixture to a greased 9×13 inch baking dish.
15. Step 15: In a small bowl, combine the remaining 1/4 cup each of Gruyere, cheddar, Parmesan, and the panko breadcrumbs.
16. Step 16: Evenly sprinkle the cheese and breadcrumb mixture over the top of the squash.
17. Step 17: Bake in the preheated oven for 20-25 minutes until the topping is golden brown and bubbly.
18. Step 18: Remove from oven and let rest for 5-10 minutes before serving.
19. Step 19: Garnish with chopped fresh parsley if desired. Serve hot and enjoy!

Tips & Variations

• For a richer flavor, substitute half the milk with heavy cream.
• Use gluten-free flour to make this recipe gluten-free.
• Add cooked bacon or sautéed mushrooms to the cheese sauce for extra texture and flavor.
• Swap Gruyere with mozzarella or Monterey Jack if preferred.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To maintain the crispy topping, reheating in the oven is best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the spaghetti squash in a microwave instead of roasting?

Yes, you can microwave the halved squash cut-side down for about 10-12 minutes until tender. However, roasting enhances the flavor and texture.

Is spaghetti squash suitable for low-carb meals?

Absolutely, spaghetti squash is a low-carb alternative to traditional pasta, making this dish a great option for low-carb or gluten-free diets.

Spaghetti Squash Recipe

Print Recipe

★★★★★

4.6 from 125 reviews

This rich and comforting Spaghetti Squash Au Gratin recipe transforms tender roasted spaghetti squash into a creamy, cheesy casserole loaded with Gruyere, sharp cheddar, and Parmesan cheeses. The squash is roasted to perfection, mixed with a smooth béchamel sauce infused with sautéed onions, garlic, nutmeg, and finished with a golden breadcrumb topping. Perfect as a hearty side dish or a satisfying vegetarian main.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Squash

• 1 large spaghetti squash (about 3–4 pounds)
• 2 tablespoons unsalted butter, melted
• Salt and black pepper, to taste

Sauce

• 2 tablespoons unsalted butter
• 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
• 3/4 cup grated Gruyere cheese
• 3/4 cup grated sharp cheddar cheese
• 1/4 cup grated Parmesan cheese

Topping

• 1/4 cup grated Gruyere cheese
• 1/4 cup grated sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs

Garnish (optional)

• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the squash and baking the casserole.
2. Prepare the spaghetti squash: Carefully cut the squash in half lengthwise and scoop out the seeds and any stringy fibers from the center.
3. Season the squash: Drizzle the cut sides with 2 tablespoons of melted butter and generously sprinkle with salt and black pepper.
4. Roast the squash: Place the squash halves cut-side down on a parchment-lined baking sheet and roast in the oven for 45-60 minutes until the squash flesh is tender and easily pierced with a fork.
5. Shred the squash: When cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands and set aside.
6. Melt the butter: In a large saucepan over medium heat, melt the remaining 2 tablespoons of butter to begin your sauce base.
7. Sauté onions and garlic: Add the finely chopped onion to the melted butter and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
8. Make the roux: Sprinkle the all-purpose flour over the onion and garlic mixture and cook, stirring constantly, for 1-2 minutes to form a roux, which will thicken the sauce.
9. Whisk in the milk: Gradually add the whole milk, whisking constantly to prevent lumps. Continue whisking until the mixture is smooth.
10. Simmer the sauce: Bring the sauce to a gentle simmer over medium heat, stirring continuously. Reduce heat to low and simmer for 5-7 minutes until the sauce slightly thickens.
11. Season the sauce: Stir in salt, black pepper, and nutmeg. Taste and adjust seasoning as needed for balanced flavor.
12. Add the cheese: Remove the saucepan from heat and stir in 3/4 cup Gruyere, 3/4 cup sharp cheddar, and 1/4 cup Parmesan cheese until melted and the sauce is creamy.
13. Combine squash and sauce: Gently fold the shredded spaghetti squash into the cheese sauce ensuring even coating.
14. Transfer to baking dish: Pour the mozzarella-coated squash mixture into a greased 9×13 inch baking dish, spreading evenly.
15. Prepare the topping: In a small bowl, combine the remaining 1/4 cup Gruyere, 1/4 cup cheddar, 1/4 cup Parmesan, and panko breadcrumbs.
16. Sprinkle the topping: Evenly distribute the cheese and breadcrumb mixture over the top of the casserole.
17. Bake the au gratin: Bake in the preheated oven for 20-25 minutes or until the topping is golden brown and bubbling beautifully.
18. Let it rest: Remove from oven and allow the casserole to rest for 5-10 minutes to set and cool slightly.
19. Garnish and serve: Sprinkle chopped fresh parsley over the casserole if desired. Serve warm and enjoy the creamy, cheesy delight.

Notes

• For a nuttier flavor, try substituting the Gruyere with Fontina or Swiss cheese.
• Leftover casserole can be refrigerated for up to 3 days and reheated in the oven to retain crisp topping.
• To make this dish gluten-free, substitute all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs.
• Roasting time may vary depending on the size of the squash; check for tenderness periodically after 45 minutes.
• For extra flavor, consider adding a pinch of smoked paprika or cayenne pepper to the cheese sauce.

Keywords: Spaghetti squash, spaghetti squash au gratin, cheesy squash casserole, vegetarian squash recipe, comfort food, roasted squash, autumn side dish