Go Back
–+ servings
Spaghetti Squash Au Gratin

Delicious Spaghetti Squash Au Gratin: Comfort Food Redefined

Spaghetti Squash Au Gratin is a healthy, gluten-free comfort dish that redefines classic macaroni and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Baking
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Spaghetti Squash naturally sweet flavor and satisfying texture
For the Cheese Sauce
  • 4 tbsp Unsalted Butter substitute with olive oil for a dairy-free version
  • 1 medium Yellow Onion essential for depth of flavor
  • 2 cloves Garlic use fresh for best flavor
  • 4 tbsp All-Purpose Flour can use gluten-free blend
  • 3 cups Whole Milk can use skim or unsweetened almond milk
  • 1/2 tsp Salt use to enhance flavor
  • 1/4 tsp Black Pepper fresh cracked recommended
  • 1/4 tsp Nutmeg classic seasoning for creamy dishes
For the Cheese Topping
  • 1 cup Gruyere Cheese divided, melts beautifully
  • 1 cup Sharp Cheddar Cheese divided, contributes tang
  • 1/2 cup Parmesan Cheese divided, adds umami
  • 1/4 cup Panko Breadcrumbs for crunch on top
  • 2 tbsp Fresh Parsley optional for garnish

Equipment

  • Oven
  • Baking Dish
  • Saucepan
  • Parchment paper
  • fork

Method
 

Instructions
  1. Preheat the oven to 400°F (200°C) for even cooking.
  2. Prepare the spaghetti squash by cutting it in half and scooping out the seeds. Drizzle with melted butter and season with salt and pepper.
  3. Roast the squash cut-side down on a parchment-lined baking sheet for 45-60 minutes, or until tender.
  4. Shred the cooked squash with a fork to create strands.
  5. Sauté the diced onion in a saucepan over medium heat until softened, then add minced garlic and cook until fragrant.
  6. Whisk in flour to create a roux, cooking for about 1-2 minutes before gradually pouring in milk.
  7. Simmer the sauce until slightly thickened, season with salt, pepper, and nutmeg.
  8. Melt in 3/4 cup each of gruyere and sharp cheddar cheese, stirring until creamy.
  9. Combine shredded squash with cheese sauce, transfer to a greased baking dish.
  10. Prepare topping by mixing reserved cheese with panko breadcrumbs.
  11. Bake the gratin for 20-25 minutes until golden and bubbly.
  12. Let rest for 5-10 minutes before slicing and garnish with fresh parsley.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 22gSaturated Fat: 13gCholesterol: 50mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 400mgIron: 2mg

Notes

Feel free to add a sprinkle of extra cheese on top before baking for a cheesier finish! Store leftovers properly for optimal taste.

Tried this recipe?

Let us know how it was!