Why Make This Recipe
Spaghetti Squash Au Gratin is a delightful dish that combines healthiness with comfort. It’s a wonderful way to enjoy a classic gratin while sneaking in some nutritious veggies. The creamy cheese sauce complements the spaghetti squash perfectly, making this recipe a great addition to your dinner table. Plus, it’s a fantastic alternative for those looking to cut carbs but still crave that cheesy, comforting goodness.
How to Make Spaghetti Squash Au Gratin
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)
Directions:
- Preheat the oven to 400°F (200°C).
- Prepare the squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy bits.
- Season the squash: Drizzle the cut sides of the squash with 2 tablespoons of melted butter and sprinkle generously with salt and pepper.
- Roast the squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 45-60 minutes, or until the squash is easily pierced with a fork and the flesh is tender.
- Shred the spaghetti squash: Once it’s cool enough to handle, use a fork to shred the flesh into spaghetti-like strands and set aside.
- Melt the butter: In a large saucepan over medium heat, melt the remaining 2 tablespoons of butter.
- Sauté the onion and garlic: Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Then add the minced garlic and cook for another minute.
- Make a roux: Sprinkle the flour over the onion and garlic mixture and cook, stirring constantly, for 1-2 minutes.
- Whisk in the milk: Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth.
- Simmer the sauce: Bring the sauce to a simmer over medium heat, stirring constantly. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce thickens slightly.
- Season the sauce: Stir in the salt, pepper, and nutmeg. Taste and adjust seasonings as needed.
- Add the cheese: Remove the saucepan from the heat. Stir in 3/4 cup each of Gruyere and cheddar cheese, and 1/4 cup of Parmesan cheese until melted and smooth. Reserve the remaining cheese for topping.
- Combine squash and sauce: Add the shredded spaghetti squash to the cheese sauce and stir gently to combine.
- Transfer to a baking dish: Pour the spaghetti squash mixture into a greased 9×13 inch baking dish.
- Prepare the topping: In a small bowl, combine the remaining cheese and panko breadcrumbs.
- Sprinkle the topping: Evenly sprinkle the cheese and breadcrumb mixture over the top of the spaghetti squash.
- Bake the au gratin: Bake in the preheated oven for 20-25 minutes, until the topping is golden brown and bubbly.
- Let it rest: Remove from the oven and let it rest for 5-10 minutes before serving.
- Garnish and serve: Optionally garnish with chopped fresh parsley. Serve hot and enjoy!
How to Serve Spaghetti Squash Au Gratin
This dish is perfect on its own but pairs well with a fresh salad or some roasted vegetables. It makes a hearty side dish or can be enjoyed as a main course. Just scoop onto plates and serve while it’s hot for the best flavor and texture.
How to Store Spaghetti Squash Au Gratin
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture or microwave if you’re in a hurry.
Tips to Make Spaghetti Squash Au Gratin
- Feel free to adjust the cheeses based on your taste. Mozzarella or fontina can be good substitutes.
- For added flavor, consider adding cooked bacon or ham pieces into the cheese mixture.
- Make sure the squash is thoroughly roasted; it will yield better texture when mixed with the sauce.
Variation
For a lighter version, you can use low-fat milk or substitute some of the cheese with additional vegetables, like spinach or mushrooms.
FAQs
1. Can I use a different type of squash?
Yes! You can use butternut squash or zucchini, but the cooking times may vary.
2. How do I know when the spaghetti squash is done roasting?
It’s done when it’s easily pierced with a fork, and the flesh should be tender and easily shredded.
3. Can I make this dish ahead of time?
Absolutely! You can prepare the spaghetti squash and cheese sauce separately and combine them just before baking. This is great for meal prep!