why make this recipe
Spaghetti squash au gratin is an excellent choice for a healthy yet satisfying meal. It combines the natural sweetness of spaghetti squash with creamy cheese sauce and crispy topping. This dish is perfect for anyone looking to enjoy a comfort food classic while keeping it nutritious. Plus, it’s a great way to incorporate more vegetables into your diet!
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 your oven to 400°F (200°C).
- Prepare the squash by cutting it in half lengthwise. Scoop out the seeds and stringy bits.
- Season the cut sides of the squash with 2 tablespoons of melted butter, salt, and pepper.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 45-60 minutes, until tender.
- Once cool enough to handle, shred the flesh of the squash into spaghetti-like strands and set aside.
- In a large saucepan over medium heat, melt the remaining 2 tablespoons of butter.
- Add the chopped onion and cook until softened, about 5-7 minutes. Then, add the minced garlic and cook until fragrant, about 1 minute.
- Sprinkle the flour over the onion and garlic mixture, cooking for 1-2 minutes to form a roux.
- Gradually whisk in the milk until smooth, and bring the sauce to a simmer. Reduce heat and let it thicken for 5-7 minutes.
- Stir in the salt, pepper, and nutmeg, adjusting seasonings to your taste.
- Remove from heat and stir in 3/4 cup each of Gruyere, cheddar, and 1/4 cup of Parmesan cheese until melted and creamy.
- Combine the shredded spaghetti squash with the cheese sauce.
- Transfer the mixture to a greased 9×13 inch baking dish.
- In a small bowl, mix the remaining cheeses and panko breadcrumbs. Sprinkle this topping over the spaghetti squash.
- Bake for 20-25 minutes until golden brown and bubbly.
- Let it rest for 5-10 minutes before serving and garnish with chopped fresh parsley, if desired.
how to serve Spaghetti Squash Au Gratin
Spaghetti squash au gratin can be served as a main dish or as a side. It pairs wonderfully with a simple green salad or roasted vegetables. For a complete meal, consider serving it alongside grilled chicken or fish.
how to store Spaghetti Squash Au Gratin
To store leftover spaghetti squash au gratin, let it cool completely. Then, place it in an airtight container and refrigerate for up to 3-4 days. You can also freeze it for up to 2 months. Just reheat in the oven when you’re ready to enjoy it again!
tips to make Spaghetti Squash Au Gratin
- When shredding the squash, ensure you get nice, long strands for the best texture.
- You can adjust the amount of cheese based on your preference. Feel free to mix in other cheese varieties, like mozzarella or fontina.
- For added flavor, consider adding cooked bacon or sautéed mushrooms to the cheese sauce.
variation
Try adding different vegetables to the dish, such as spinach or kale. You can even mix in some cooked chicken for a heartier meal.
FAQs
Can I use other types of squash?
Yes, you can substitute other types of squash, but spaghetti squash works best for the desired texture.
Is this recipe gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Can I prepare this dish ahead of time?
Yes, you can prepare the spaghetti squash and cheese sauce ahead of time. Just combine and bake when you’re ready to serve!