The kitchen fills with an aroma reminiscent of cozy family gatherings, warm and inviting—like a hug on a chilly evening. Imagine the smooth, rich cheese sauce bubbling atop golden strands of spaghetti squash, all coming together to create a dish that feels both indulgent yet wholesome. Each bite of Spaghetti Squash Au Gratin transports you, combining comfort food bliss with the satisfaction of a health-conscious alternative to mac and cheese.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Spaghetti Squash Au Gratin
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Spaghetti Squash Au Gratin

Growing up, my family often gathered around the table to share our favorite comfort foods, and this delightful dish quickly became a family staple. The creamy texture, paired with that irresistible cheesy topping, makes it a favorite among everyone—even those who think they can only enjoy traditional pasta! As the seasons change and the nights grow cooler, there’s no better time to whip up this scrumptious recipe. You’re bound to love it as much as I do, so let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: Whipping up this dish only takes about 20 minutes of prep time!
Irresistible Flavor: Creamy, cheesy sauce mixed with the sweet, nutty squash creates a flavor explosion in every bite.
Eye-Catching Appeal: The golden, bubbling top will impress at any dinner party or family gathering.
Flexible Serving: Perfect for any occasion—from a weeknight dinner to a weekend feast with friends.
Diet-Friendly Options: Plus, you can easily adapt it for gluten-free diets by using gluten-free flour!

Ingredients You’ll Need

1 large spaghetti squash: A medium to large squash, typically weighing 3-4 pounds, is ideal as it yields the perfect amount of fleshy strands.
4 tablespoons unsalted butter (divided): This contributes to the richness of the roux and adds flavor. Substitute with olive oil for a dairy-free option.
1 medium yellow onion (finely chopped): The base flavor; sweet and aromatic, enhancing the overall taste. You can swap in shallots for a milder flavor.
2 cloves garlic (minced): Fresh garlic adds warmth and depth. If you’re short on fresh garlic, garlic powder can be used with a light hand.
4 tablespoons all-purpose flour: This is used to thicken the cheese sauce. For gluten-free choices, try a gluten-free flour blend.
3 cups whole milk: The creaminess helps create that luscious sauce. If you prefer, almond milk or oat milk can work as substitutes.
1/2 teaspoon salt (plus more to taste): Essential for enhancing flavors, but adjust according to dietary needs.
1/4 teaspoon black pepper (plus more to taste): Adds subtle heat; feel free to increase if you love spice.
1/4 teaspoon nutmeg: A small pinch brings a delightful warm flavor that pairs beautifully with cheese.
1 cup grated Gruyere cheese (divided): This cheese melts beautifully while adding a nutty flavor. Try swapping with fontina if needed.
1 cup grated sharp cheddar cheese (divided): The sharpness complements the dish; you could use mild cheddar or a dairy-free version as an alternative.
1/2 cup grated Parmesan cheese (divided): Offers an additional depth of taste; pecorino Romano is a great substitute.
1/4 cup panko breadcrumbs: For that irresistible crispy topping; you can choose gluten-free panko for dietary needs.
2 tablespoons fresh parsley (chopped, for garnish): This fresh touch elevates the dish; optional, but a lovely finishing touch.

How to Make Spaghetti Squash Au Gratin

Preheat and Prepare: Start by preheating your oven to 400°F (200°C). While it’s heating up, carefully cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits. Drizzle the cut sides with 2 tablespoons of melted butter, then sprinkle generously with salt and pepper—this seasoning draws out the squash’s natural sweetness!

Roast the Squash: Place the squash halves, cut-side down, on a baking sheet lined with parchment paper. Roast them for 45-60 minutes, or until you can easily pierce the flesh with a fork and it feels tender. The smell of roasting squash will envelop your kitchen; it’s such a comforting aroma!

Shred the Squash: Once the squash has cooled enough to handle, use a fork to gently shred the flesh into spaghetti-like strands. Set these delicious strands aside for later use. You’ll be amazed at how much they resemble actual spaghetti!

Sauté Onion and Garlic: In a large saucepan over medium heat, melt the remaining 2 tablespoons of butter. Add the finely chopped onion and sauté until soft and translucent, about 5-7 minutes. Once they’re fragrant and tender, toss in the minced garlic and cook for an additional minute, stirring frequently to avoid burning.

Make the Roux: Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 1-2 minutes. This is your roux that will thicken your cheese sauce! It’s crucial to cook out the flour flavor—don’t rush this step, as it adds depth to your sauce.

Whisk in Milk: Gradually whisk in the milk, a little at a time, making sure there are no lumps. Stir continuously until the sauce is smooth. Bring it to a gentle simmer over medium heat, then reduce to low and simmer for 5-7 minutes until it thickens slightly. You’re looking for a rich, creamy consistency here!

Season the Sauce: Stir in the salt, pepper, and nutmeg, giving it a taste to adjust the seasoning as necessary. The nutmeg enhances the cheesiness—don’t skip it! Remove the saucepan from heat and fold in 3/4 cup of Gruyere, 3/4 cup of cheddar, and 1/4 cup of Parmesan until completely melted and the sauce is incredibly creamy.

Combine Ingredients: Gently fold the shredded spaghetti squash into the cheese sauce, ensuring the noodles are generously coated. This is where that comforting, creamy goodness really comes to life!

Prepare for Baking: Pour the spaghetti squash mixture into a greased 9×13 inch baking dish. Spread it out evenly, creating a cozy base for your toppings.

Topping Bliss: In a small bowl, mix the remaining 1/4 cup of Gruyere, 1/4 cup of cheddar, 1/4 cup of Parmesan, and the panko breadcrumbs. This will create a beautiful golden crust that will make you swoon. Sprinkle this mixture evenly over the top of the spaghetti squash.

Bake Until Golden: Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and bubbling. The sight of that bubbling cheese is irresistible! Once done, let it rest for 5-10 minutes before serving.

Garnish and Serve: If desired, sprinkle with chopped fresh parsley for a pop of freshness. Serve it hot, and get ready for raving reviews!

Storing & Reheating

After enjoying your delicious Spaghetti Squash Au Gratin, you can store any leftover portions at room temperature for up to 2 hours. For longer storage, refrigerate it in an airtight container, where it will stay fresh for about 3–5 days. If you want to keep it for even longer, freeze it in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, simply reheat in the oven at 350°F until warmed through and bubbling. The texture may change slightly, but a sprinkle of fresh cheese on top before reheating can help refresh its creaminess.

Chef’s Helpful Tips

Avoid watery sauce by ensuring the spaghetti squash is fully cooked, allowing excess moisture to evaporate during roasting.
Keep your ingredients at room temperature to help them combine better when making your cheese sauce.
Make ahead by preparing everything up to the baking step, then refrigerate overnight before baking for a quick meal.
To enhance flavor, consider adding cooked bacon or sautéed mushrooms for an umami boost.
If the topping isn’t browning, broil for the last couple of minutes while watching closely.

Enjoy making this creamy, cheesy dish that strikes the perfect balance between comfort food and healthy eating! With the rich flavors and satisfying textures, you’ll find it hard to believe how nutritious it is. Experiment with it by adding your favorite veggies or spices, and let your kitchen be filled with delicious aromas. Life is too short to skip out on good food, so dig in and savor every bite!

Recipe FAQs

Can I use a different type of squash?

Absolutely! While spaghetti squash is fantastic for its unique texture, you could also try butternut squash or even zucchini. Just be aware of cooking times, as they may vary; make sure to roast until tender.

How can I make this dish dairy-free?

To turn this into a dairy-free delight, substitute regular milk with almond or oat milk and replace the cheese with a dairy-free cheese alternative. You can also boost flavors with nutritional yeast.

Can I prepare this dish in advance?

Yes, you can prepare the entire dish, cover it, and store it in the refrigerator overnight before baking. You’ll just need to adjust the baking time if it goes in cold from the fridge.

What should I serve with spaghetti squash au gratin?

This rich dish pairs beautifully with a fresh salad or some roasted veggies. It can also serve as a fantastic side to grilled meats or seafood for a well-rounded meal.

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Spaghetti Squash Au Gratin

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Author: Danae
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 4-6 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American

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Description

This Spaghetti Squash Au Gratin features a creamy cheese sauce and golden crunch, making it a healthy and comforting alternative to mac and cheese—perfect for quick dinners or family gatherings!

Ingredients

Scale

1 large spaghetti squash
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 fresh parsley (chopped, for garnish)

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Instructions

Preheat oven to 400°F (200°C). Cut spaghetti squash in half, scoop out seeds, and drizzle with 2 tablespoons melted butter, salt, and pepper.
Place squash cut-side down on a baking sheet and roast for 45-60 minutes until tender.
Shred the cooled spaghetti squash with a fork and set aside.
In a saucepan, melt the remaining butter, sauté onion until translucent, add garlic and cook for 1 minute.
Sprinkle flour over onion and garlic, stir for 1-2 minutes to form a roux.
Gradually whisk in milk, simmer for 5-7 minutes until thickened. Season with salt, pepper, and nutmeg. Fold in cheeses until melted.
Combine shredded squash with cheese sauce, pour into a greased baking dish.
Mix remaining cheeses and breadcrumbs, sprinkle over the squash mixture.
Bake for 20-25 minutes until golden brown. Garnish with parsley before serving.

Notes

Use gluten-free flour for a gluten-free dish.
Substitutes for milk include almond or oat milk for a dairy-free option.
For extra flavor, add cooked bacon or sautéed mushrooms.