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Spaghetti Squash Au Gratin

Creamy Spaghetti Squash Au Gratin for Guilt-Free Comfort

Delight in this creamy Spaghetti Squash Au Gratin, a healthy and gluten-free twist on a classic comfort food.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Spaghetti Squash Substitute with zucchini for lower-carb variation.
  • 4 tablespoons Unsalted Butter Consider olive oil for dairy-free alternative.
For the Cheese Sauce
  • 1 medium Yellow Onion Shallots can be used for a milder result.
  • 2 cloves Garlic Garlic powder works in a pinch.
  • 1/4 cup All-Purpose Flour Gluten-free flour is perfect for dietary restrictions.
  • 2 cups Whole Milk Almond or oat milk can be used for dairy-free version.
  • 1 teaspoon Salt Adjust according to your taste.
  • 1 teaspoon Pepper Adjust according to your taste.
  • 1/4 teaspoon Nutmeg Cinnamon or allspice can provide an interesting twist.
For the Cheesy Topping
  • 1 cup Gruyere Cheese Swiss cheese can be substituted.
  • 1 cup Sharp Cheddar Cheese Any aged cheese can serve as an alternative.
  • 1/2 cup Parmesan Cheese Pecorino Romano is a good substitute.
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can be crushed for similar texture.
  • 2 tablespoons Fresh Parsley Chives or basil work beautifully too.

Equipment

  • Oven
  • Baking Sheet
  • Medium saucepan
  • Mixing Bowl

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Sprinkle the insides of each half with butter, salt, and pepper.
  4. Place the squash halves cut-side down on a baking sheet and roast for 45-60 minutes.
  5. Allow the squash to cool, then shred the flesh into spaghetti-like strands.
  6. Melt butter in a saucepan, add onion and sauté until translucent.
  7. Add minced garlic and cook until fragrant.
  8. Sprinkle flour over the mixture and cook for 1-2 minutes to form a roux.
  9. Gradually whisk in milk and simmer until thickened.
  10. Stir in nutmeg, salt, pepper, and the cheeses until melted.
  11. Combine shredded squash with cheese sauce and transfer to a greased baking dish.
  12. Mix remaining cheeses with panko breadcrumbs and sprinkle over the top.
  13. Bake for 20-25 minutes until golden brown and bubbly.
  14. Let it rest for 5-10 minutes before serving and garnish with parsley.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 17mgCalcium: 450mgIron: 1.5mg

Notes

This dish is a great option for meal prep or can be assembled in advance and baked when ready.

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