Spaghetti Squash Au Gratin: Easy and Delicious Recipe

When the weather turns crisp and you’re craving something cheesy and warmbut skipping the heavy pastaSpaghetti Squash Au Gratin shows up like an old friend. It’s all over Pinterest and TikTok right now, and no wonder. This cozy dish is low in carbs, big on flavor, and easier than it looks. You’ll need about 15 minutes of prep time and a warm oven to make the magic happen.

This is comfort food on a baking sheet: roasted spaghetti squash, creamy Greek yogurt, caramelized onions, and a generous handful of shredded cheese. It’s like mac ’n cheese’s lighter, veggie-packed cousin. No fancy ingredients herejust pantry staples coming together in a cozy, crave-worthy dish. Scroll down for the full recipe with pro tips and tricks.

Growing up, I spent Sunday afternoons helping my granddad dice onionshe liked his casseroles bubbly and golden. Inspired by those moments, I’ve tested this recipe several times to land on a version that balances creamy layers with just the right bite. You’ll love the squash’s noodle-like texture and a dash of nutmeg that adds a warm, unexpected twist.

Why You’ll Love This Spaghetti Squash Au Gratin

This dish checks all the cozy, healthy, and practical boxes you’re looking for. Here’s why:

• It’s comfort food with a twist: Think cheesy, bubbly, and rich, but without the heaviness of pasta.
• Healthy doesn’t mean boring: Spaghetti squash makes it feel indulgent while sneaking in more veggies.
• Beginner-friendly magic: The recipe uses everyday ingredients and a simple, no-fail technique.
• Perfect for leftovers: It reheats beautifully, making it great for weekday lunchboxes or busy nights.

And let’s be honestthere’s nothing better than a golden-brown crust that pulls everyone to the table!

What You’ll Need: Ingredients & Tools

Here’s everything you need to bring this creamy, dreamy Spaghetti Squash Au Gratin to life:

Tools you’ll need: A sharp chef’s knife, sturdy cutting board, large baking sheet, skillet, saucepan, fork for shredding, and a greased 2-quart baking dish.

Step-By-Step: Making Spaghetti Squash Au Gratin

This recipe comes together easily when you follow these simple steps:

1. Roast the spaghetti squash: Preheat oven to 400°F (200°C). Carefully slice squash in half lengthwise, scoop out seeds with a spoon, and place halves cut-side down on a parchment-lined baking sheet. Roast for 40–50 minutes or until a knife pierces easily. Cool slightly, then use a fork to shred flesh into spaghetti-like strands. Set aside.
2. Sauté the aromatics: In a skillet over medium heat, melt 2 tablespoons butter. Add chopped onion and sauté for 5–7 minutes until translucent and golden. Toss in garlic and cook for 1 minute more. Remove from heat.
3. Make the béchamel sauce: In a medium saucepan, melt the remaining 2 tablespoons butter. Whisk in flour and cook for 1–2 minutes to remove raw flavor. Slowly add milk while whisking continuously. Bring to a simmer and cook 4–5 minutes until thickened. Stir in salt, pepper, and nutmeg.
4. Add the cheese: Reduce heat to low and slowly stir in half of each cheese until smoothly melted into the sauce.
5. Assemble and bake: In a large bowl, mix squash strands with sautéed onions and cheese sauce. Pour into a greased baking dish. Top with reserved cheeses and a sprinkling of panko. Bake at 375°F (190°C) for 20–25 minutes, until hot and golden. Broil for 1–2 minutes at the end for extra crunch if desired.

Let it cool for 5 minutes before servingthis helps set the layers and intensifies the flavors.

Helpful Tips & Easy Swaps

Here are smart swaps and tips to customize your gratin:

Pro Tip: Pat spaghetti squash strands with a kitchen towel to remove extra moisture if they seem wetthis keeps your gratin from turning watery.

How to Store and Reheat

If you have leftovers (lucky you!), here’s how to keep them delicious:

With proper storage, your Spaghetti Squash Au Gratin becomes a perfect make-ahead comfort meal.

Expert Insight: Mastering Spaghetti Squash Au Gratin

Spaghetti squash au gratin turns an underrated vegetable into a rich, satisfying side or main dish. Roasting brings out its natural sweetness and allows its unique noodle-like texture to shine. When paired with a homemade creamy cheese sauce, you get a dish that’s indulgent yet nourishing. This method respects the squash’s character while elevating its appeal for weeknight dinners or holiday spreads alike.

For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!

Perfecting My Spaghetti Squash Au Gratin

This wholesome recipe came together after plenty of practice: early versions were too soggy or lacked that familiar cheesy pull. A few key adjustmentslike letting the squash cool before combining with sauce and using a panko crustmade all the difference. Now, it’s not just a family favorite at my house, it’s also a go-to anytime I want crowd-pleasing comfort without the carb overload.

FAQs ( Spaghetti Squash Dinner Ideas | Healthy Spaghetti Squash Au Gratin )

Conclusion

Spaghetti Squash Au Gratin is a comforting, flavor-packed dish that proves you don’t need pasta to indulge in creamy, cheesy satisfaction. With tender squash strands, a velvety cheese sauce, and a crisp topping, this budget-friendly recipe earns a place in your weekly lineup. Ready in under an hour, it’s perfect for casual dinners, sharing with loved ones, or even meal prep.

Experiment with your favorite cheese combos, or stir in cooked greens or proteins for a hearty twist. Just don’t skip letting it restit matters for flavor and texture. Reheats like a dream and makes seconds (or lunch tomorrow) feel just as special.

Try it and tag me in your remakesI’d love to see your cozy takes! This dish is more than a recipe; it’s a memory in the making. Share it with someone who needs an easy win in the kitchen.

Thomas Baker

Spaghetti Squash Au Gratin: Easy and Delicious Recipe

Enjoy this creamy and cheesy Spaghetti Squash Au Gratin that’s perfect for a healthy dinner. This recipe offers a delicious, low carb alternative with tender squash baked in a rich cheese sauce and a golden, bubbly topping. Ideal for those seeking Squash Recipe Ideas and Healthy Spaghetti Squash Au Gratin options.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6 servings

Calories: 320

Ingredients Method Notes

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)

Method

 

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out seeds.
2. Place squash cut side down on a baking sheet lined with parchment paper and roast for 40 minutes until tender.
3. Remove squash from oven and reduce oven temperature to 375°F (190°C).
4. While the squash roasts, melt 2 tablespoons butter in a large saucepan over medium heat.
5. Add chopped onion and sauté until translucent, about 5 minutes.
6. Add minced garlic and cook for another minute until fragrant.
7. Stir in flour and cook for 2 minutes to form a roux.
8. Gradually whisk in milk, ensuring no lumps form.
9. Add salt, pepper, and nutmeg then cook, whisking constantly, until sauce thickens, about 5-7 minutes.
10. Remove sauce from heat and stir in half of each cheese: Gruyere, cheddar, and Parmesan until smooth.
11. Use a fork to scrape the roasted spaghetti squash strands into the saucepan with cheese sauce and mix well.
12. Scoop the mixture back into the spaghetti squash shells.
13. In a small bowl, combine remaining butter and panko breadcrumbs.
14. Sprinkle the remaining cheeses over the squash and top with the buttered breadcrumbs.
15. Bake in the oven at 375°F for 25-30 minutes until the topping is golden and bubbly.
16. Garnish with fresh chopped parsley if desired and serve warm.

Notes

• For a richer flavor, substitute whole milk with half-and-half or add a pinch of cayenne pepper for a subtle kick. Store leftovers in an airtight container for up to 3 days and reheat in the oven to maintain the crispy topping.