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)
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.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg