This Spaghetti Squash Au Gratin is a creamy, cheesy delight! With a golden topping and tender squash, it makes for a comforting dish everyone will love.
Honestly, who knew squash could be this cheesy and fun? I sometimes pretend it’s pasta because it looks like it! Try serving it with a salad for a light meal.
I love how easy this recipe is! Just bake the spaghetti squash, mix in some cheese, and broil it for that perfect bubbly finish. Simple and satisfying!
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish! Look for a firm squash with a smooth, golden skin. If you’re in a pinch, zucchini can be a fun substitute, but the texture will be different.
Heavy Cream: For a richer sauce, heavy cream is the best choice, but if you’re looking for lighter options, half-and-half or whole milk works just fine. You can even use coconut milk for a dairy-free version.
Cheese Blend: A mix of Gruyère, mozzarella, and Parmesan gives depth to the dish. Can’t find Gruyère? Try Swiss or Havarti! You can use any cheese you love; sharp cheddar also adds a nice kick.
Garlic: Fresh garlic is fantastic for flavor. If you don’t have fresh, garlic powder can work in a pinch, but use less, around 1/4 teaspoon.
How Do I Get the Spaghetti Squash to Cook Perfectly?
Cooking spaghetti squash can seem tricky, but it’s really easy when you know the steps! Here’s how to do it right:
- Preheat your oven! Make sure it’s hot to help the squash cook evenly.
- Cut it in half lengthwise—be cautious as it can be tough. A sharp knife really helps.
- Roast it cut-side down to trap steam, which softens the flesh. A baking sheet lined with foil makes cleanup easy.
- Check for tenderness after 40-50 minutes by poking it with a fork. You want it soft enough to shred into strands.
Let it cool before scraping the insides; this way, you won’t burn your fingers! Enjoy your squash as it transforms into a delicious alternative to pasta.
Spaghetti Squash Au Gratin Recipe
Ingredients:
- 1 medium spaghetti squash (about 3-4 pounds)
- 1 cup heavy cream or half-and-half
- 1 1/2 cups shredded cheese (a mix of Gruyère, mozzarella, and Parmesan works well)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1 tablespoon fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dish will take about 15 minutes of prep time and around 1 hour cooking time. You’ll spend about 40-50 minutes baking the spaghetti squash before mixing in the creamy cheese sauce and finishing it in the oven. Don’t forget to let it sit a few minutes after baking for the flavors to meld together!
Step-by-Step Instructions:
1. Prepare the Spaghetti Squash:
First, preheat your oven to 400°F (200°C) to get it nice and hot. Carefully cut the spaghetti squash in half lengthwise using a sharp knife, and scoop out the seeds with a spoon. It can be a little tough, so take your time!
2. Bake the Squash:
Place both halves of the squash cut-side down on a baking sheet lined with parchment paper or foil (it makes cleanup easier!). Pop the baking sheet in the oven and bake for 40-50 minutes, or until the squash is tender and easy to shred with a fork.
3. Make the Cheese Sauce:
While the squash is baking, let’s make a creamy cheese sauce! In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until it smells amazing. Then stir in the flour, cooking for another minute while whisking continuously to create a roux.
4. Whisk in Cream and Thicken:
Gradually whisk in the milk and heavy cream (or half-and-half). Keep cooking the mixture for about 3-5 minutes, or until the sauce thickens enough to coat the back of a spoon. It should look creamy and inviting!
5. Combine Cheese and Spices:
Remove the sauce from the heat and stir in 1 cup of the shredded cheese, salt, pepper, and nutmeg (if you’re using it). Give it a good mix until the cheese melts and everything is combined nicely.
6. Mix with Spaghetti Squash:
Once the spaghetti squash is baked and slightly cooled, use a fork to scrape the flesh into spaghetti-like strands and transfer them to a large bowl. Pour the cheesy sauce over the squash and gently mix to combine everything well.
7. Bake the Au Gratin:
Transfer the mixture into a greased baking dish, spreading it out evenly. Sprinkle the remaining 1/2 cup of shredded cheese on top for that irresistible cheesy crust. Now, lower the oven temperature to 375°F (190°C) and bake uncovered for about 20 minutes, or until the top is golden and bubbly.
8. Broil for Extra Crispiness:
If you’d like a browned, crispy topping, switch your oven to broil for 2-3 minutes once it’s done baking. Keep a close eye on it to prevent burning!
9. Serve and Enjoy:
Once it’s finished, take it out of the oven and garnish with chopped parsley. Let it cool for a few minutes before serving. Enjoy your creamy, cheesy Spaghetti Squash Au Gratin as a delightful side or even as a satisfying main dish!
Happy cooking!
Can I Use a Different Type of Squash?
While spaghetti squash is best for this recipe due to its texture, you can substitute it with other squash varieties like butternut or acorn squash. Just note that they will alter the flavor and texture.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the cheese sauce and cook the spaghetti squash in advance. Mix them together and store in the fridge for up to 2 days. When ready to serve, just bake it to heat through.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the microwave or in the oven at 350°F (175°C) until heated through.
Can I Substitute the Cheese?
Yes! Feel free to swap the cheeses for whatever you prefer or have on hand. Cheddar, Monterey Jack, or even vegan cheese works great! Just remember that the taste and texture might vary slightly with each substitute.
