Go Back
SPAGHETTI SQUASH AU GRATIN centered hero view, clean and uncluttered
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
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
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.