Description
This healthier take on classic au gratin swaps pasta or potatoes for tender spaghetti squash strands while keeping all the creamy, cheesy comfort you crave.
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 Gruyère 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
- Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out seeds. Season the flesh with salt and pepper. Place cut-side down on a baking sheet and roast for 35–50 minutes until very tender. Let cool for 15–20 minutes, then scrape the flesh into strands.
- In a saucepan, melt 2 tablespoons of butter over medium heat. Add onion and sauté for 5–7 minutes. Add garlic and cook for 1 minute.
- Sprinkle flour into the saucepan and whisk for 1–2 minutes to create a roux. Gradually whisk in warmed milk until smooth. Simmer for 3–5 minutes until thickened.
- Remove from heat. Stir in salt, pepper, nutmeg, Gruyère, cheddar, and 1/4 cup Parmesan until melted.
- Reduce oven to 375°F (190°C). Butter a baking dish. Add spaghetti squash to a bowl, pour two-thirds of the cheese sauce over, and mix. Transfer to the baking dish, pour remaining sauce on top, and sprinkle with the last 1/4 cup Parmesan.
- Melt remaining butter and mix with panko breadcrumbs. Sprinkle over the dish.
- Bake for 25–35 minutes until bubbling and golden brown. Optional: broil for 1–3 minutes for a crispier topping. Let rest for 5–10 minutes before serving. Garnish with parsley if desired.
Notes
Roast the squash first to enhance its flavor and minimize moisture. Warm milk beforehand to prevent lumps in the sauce.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: spaghetti squash, au gratin, cheesy casserole, healthy recipe, vegetarian side dish