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
Scale
- 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