If you’re looking for a delicious and unique way to enjoy the flavors of a traditional gratin, look no further than this Spaghetti Squash Au Gratin. This delightful dish offers a creamy, cheesy texture, making it a comfort food favorite that everyone will adore. The star ingredient, spaghetti squash, combines beautifully with a rich cheese sauce to create a wholesome, veggie-packed meal that feels indulgent yet light. Whether you’re a fan of vegetarian dishes or simply love the flavors associated with gratins, this recipe is sure to impress.
Not only does Spaghetti Squash Au Gratin serve as a tasty side dish, but it can also take center stage as a satisfying main course. The beauty of this dish lies in its simplicity—roasting the squash creates perfectly tender strands that mingle harmoniously with the gooey cheese and crispy topping. Plus, it’s a great way to sneak some additional veggies into your meal without sacrificing any flavor. With its golden, bubbly top and inviting aroma, this gratin is perfect for cozy family dinners or gatherings with friends.
Using quality cheeses such as Gruyere and sharp cheddar elevates the flavors to a whole new level. Each forkful offers creamy goodness, complemented by the crunchy panko breadcrumbs on top, which add a delightful contrast. So, gather your ingredients and get ready to whip up this scrumptious Spaghetti Squash Au Gratin that will surely become a new favorite in your recipe repertoire.
Why You’ll Love This Spaghetti Squash Au Gratin
- Flavorful Comfort: This dish is the epitome of comfort food, with its rich, cheesy flavor comforting anyone who enjoys a good gratin.
- Healthy Twist: Packed with fiber and nutrients from spaghetti squash, this recipe makes for a healthier alternative to traditional potato gratins.
- Easy to Make: With simple steps and ingredients, this dish allows you to make a gourmet meal without the fuss.
- Versatile: Perfect as a side or main dish, it complements a variety of meats or vegetarian options well.
- Impressive Presentation: The golden, bubbly topping is sure to impress guests, making it great for entertaining.
Preparation Phase & Tools to Use
Before diving into making your Spaghetti Squash Au Gratin, it’s essential to prepare your workspace and gather the necessary tools. Start by setting your oven to preheat at 400°F (200°C) to ensure it’s ready when you’re prepared to roast the squash. A sharp knife is essential for cutting the spaghetti squash in half, so make sure it’s readily available and sharpened.
For the cheese sauce, you’ll need a quality saucepan to cook the onions and garlic, as well as a whisk to create a smooth mixture when adding the flour and milk. A spatula will help stir the sauce efficiently, ensuring no lumps form. Once the cheese sauce is thickened, you’ll need a large bowl to combine the shredded squash with the sauce, followed by a greased 9×13-inch baking dish for the final assembly. To serve, a large spoon is handy for portioning out this rich dish. Get ready to enjoy a delightful cooking experience while creating this mouthwatering gratin!
Ingredients
- 1 large spaghetti squash (3–4 lbs)
- 4 tbsp unsalted butter, divided
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 tbsp all-purpose flour
- 3 cups whole milk
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ¼ tsp ground nutmeg
- 1 cup grated Gruyere, divided
- 1 cup sharp cheddar, grated and divided
- ½ cup grated Parmesan, divided
- ¼ cup panko breadcrumbs
- 2 tbsp chopped parsley (optional, for garnish)
Instructions
Step 1: Roast the Squash
To begin, slice the spaghetti squash in half lengthwise and scoop out the seeds thoroughly. This step is crucial as it will allow the squash to roast evenly. Brush the cut sides with 2 tablespoons of melted butter and sprinkle with salt and pepper. Placing the squash halves cut-side down on a lined baking sheet, roast them in the preheated oven for approximately 45 to 60 minutes. You will know it’s done when the flesh is soft and easily shreds into strands with a fork. Let the squash cool slightly before using a fork to scrape it into long spaghetti-like strands. This preparation is essential in achieving the ‘spaghetti’ texture characteristic of this dish.
Step 2: Create the Cheesy Sauce
In a medium saucepan set over medium heat, melt 2 tablespoons of butter. Once melted, add the finely chopped onion and sauté until it becomes soft and translucent, typically taking about 5 to 7 minutes. Stir in the minced garlic and allow it to cook for an additional minute, letting the flavors meld together. Next, sprinkle in the flour, stirring continuously for about 1 to 2 minutes to form a roux. Gradually whisk in the whole milk, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring frequently, and continue simmering for 5 to 7 minutes until the sauce has thickened.
Step 3: Season the Sauce
Once the sauce is nicely thickened, season it with salt, freshly ground black pepper, and a dash of ground nutmeg. Remove the saucepan from heat and stir in ¾ cup each of Gruyere and sharp cheddar, along with ¼ cup of grated Parmesan, allowing the cheeses to melt and integrate into the creamy sauce. This mixture will be the heart of your gratin, enveloping the spaghetti squash in decadence.
Step 4: Combine and Assemble
Now, gently fold the shredded spaghetti squash into the cheese sauce, fully coating the strands with this rich mixture. Pour everything into a greased 9×13 baking dish, spreading it out evenly. In a small bowl, combine the remaining cheeses along with panko breadcrumbs and mix together thoroughly. Sprinkle this cheesy breadcrumb blend generously over the top of the squash mixture. The panko will bake up crispy, adding a delightful texture to your final dish.
Step 5: Bake to Perfection
Place the assembled dish into the oven and bake for 20 to 25 minutes or until it is bubbly and the top has turned a beautiful golden brown. It’s important to keep a close eye towards the end to avoid over-browning. Once baked, allow it to rest for 5 to 10 minutes before serving. This resting period ensures that the cheese sauce settles slightly, making it easier to serve. Optionally, sprinkle with chopped parsley for a touch of color and freshness.
Variations
- Protein: Add cooked ground turkey, chicken, or sausage for a heartier version. Alternatively, mix in some cooked quinoa for added nutrition.
- Vegetables: Incorporate other vegetables like spinach, mushrooms, or bell peppers for extra flavor and nutrients.
- Spices: For a kick, add spices such as cayenne pepper, garlic powder, or Italian seasoning to the cheese sauce before combining with the squash.
Cooking Notes
- Ensure the spaghetti squash is sufficiently roasted to achieve a tender texture. Under-roasting may yield tough strands.
- If you’re short on time, you can microwave the squash instead of roasting; just be sure to adjust the cooking time as needed.
Serving Suggestions
- Serve with a side salad for a complete meal, or present it alongside grilled chicken for a protein-packed dinner.
- This dish pairs wonderfully with garlic bread to soak up all the cheesy goodness!
Tips
- Don’t skip the nutmeg! It really enhances the flavor of the cheese sauce.
- For an extra crispy topping, place the gratin under the broiler for a minute or two after baking, just keep an eye on it to prevent burning!
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
Nutritional Information
- Calories: Approximately 500 per serving
- Protein: 20g
- Sodium: 750mg
FAQs
Can I prepare this dish ahead of time?
Yes, you can prepare the Spaghetti Squash Au Gratin a day ahead. Assemble the dish but skip the baking step. Store it covered in the fridge, and bake just before serving.
How do I store leftovers?
Store leftover gratin in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I freeze Spaghetti Squash Au Gratin?
Yes, this dish freezes well. To freeze, cool completely and place in an airtight container. It can be stored for up to 3 months; thaw overnight before reheating.
What can I serve it with?
This gratin pairs nicely with roasted vegetables, salad, or proteins like chicken or fish, making it a versatile dish for various meals.
Conclusion
Spaghetti Squash Au Gratin is an indulgent yet health-conscious take on a classic dish that will become a staple in your kitchen. The combination of creamy cheese sauce and tender spaghetti squash creates a satisfying meal that will appeal to both vegetarians and meat lovers alike. Whether you are making it for a special occasion or a simple weeknight dinner, it’s a guaranteed crowd-pleaser. Don’t hesitate to get creative with the ingredients and add your twist. We would love to hear how your version turns out! So, gather your ingredients, give this recipe a try, and enjoy the comforting flavors of this incredible gratin.
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Delicious Spaghetti Squash Au Gratin
- Total Time: 80 minutes
- Yield: 6 servings 1x
Description
Spaghetti Squash Au Gratin is an indulgent yet health-conscious take on a classic dish that will become a staple in your kitchen.
Ingredients
- 1 large spaghetti squash (3–4 lbs)
- 4 tbsp unsalted butter, divided
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 tbsp all-purpose flour
- 3 cups whole milk
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ¼ tsp ground nutmeg
- 1 cup grated Gruyere, divided
- 1 cup sharp cheddar, grated and divided
- ½ cup grated Parmesan, divided
- ¼ cup panko breadcrumbs
- 2 tbsp chopped parsley (optional, for garnish)
Instructions
- To begin, slice the spaghetti squash in half lengthwise and scoop out the seeds thoroughly. Brush the cut sides with 2 tablespoons of melted butter and sprinkle with salt and pepper. Placing the squash halves cut-side down on a lined baking sheet, roast them in the preheated oven for approximately 45 to 60 minutes. You will know it’s done when the flesh is soft and easily shreds into strands with a fork. Let the squash cool slightly before using a fork to scrape it into long spaghetti-like strands.
- In a medium saucepan set over medium heat, melt 2 tablespoons of butter. Once melted, add the finely chopped onion and sauté until it becomes soft and translucent, typically taking about 5 to 7 minutes. Stir in the minced garlic and allow it to cook for an additional minute. Next, sprinkle in the flour, stirring continuously for about 1 to 2 minutes to form a roux. Gradually whisk in the whole milk, ensuring there are no lumps. Bring the mixture to a gentle simmer and continue simmering for 5 to 7 minutes until the sauce has thickened.
- Once the sauce is nicely thickened, season it with salt, freshly ground black pepper, and a dash of ground nutmeg. Remove the saucepan from heat and stir in ¾ cup each of Gruyere and sharp cheddar, along with ¼ cup of grated Parmesan, allowing the cheeses to melt and integrate into the creamy sauce.
- Now, gently fold the shredded spaghetti squash into the cheese sauce, fully coating the strands with this rich mixture. Pour everything into a greased 9×13 baking dish. In a small bowl, combine the remaining cheeses along with panko breadcrumbs and sprinkle this cheesy breadcrumb blend generously over the top of the squash mixture.
- Place the assembled dish into the oven and bake for 20 to 25 minutes or until it is bubbly and the top has turned a beautiful golden brown. Once baked, allow it to rest for 5 to 10 minutes before serving. Optionally, sprinkle with chopped parsley for a touch of color and freshness.
Notes
Don’t skip the nutmeg! It really enhances the flavor of the cheese sauce.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
Nutrition
- Calories: 500 kcal
- Sodium: 750 mg
- Protein: 20 g