Description

Enjoy the creamy goodness of Spaghetti Squash Au Gratin, a unique comfort food packed with flavor and easy to prepare. This dish is perfect for cozy dinners and gatherings, tantalizing taste buds with its cheesy allure.

Ingredients

Scale

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 fresh parsley (chopped, for garnish (optional))

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Instructions

Preheat oven to 400°F (200°C). Cut spaghetti squash in half, scoop out seeds, and drizzle insides with melted butter; season with salt and pepper. Roast cut-side down on a baking sheet for 45-60 minutes until tender.
Once roasted, shred the squash with a fork and set aside. In a saucepan, melt remaining butter over medium heat, then add onion and cook until translucent. Stir in garlic and cook for an additional minute.
Sprinkle flour over the onion mixture, stir continuously to form a roux, cooking for 1-2 minutes. Gradually whisk in milk and bring to a simmer, stirring until thickened, about 5-7 minutes. Season with salt, pepper, and nutmeg.
Remove from heat, stir in Gruyere, cheddar, and Parmesan until melted. Combine shredded squash with cheese sauce and transfer to a greased 9×13 inch baking dish. Top with remaining cheese and panko.
Bake for 20-25 minutes until top is golden brown and bubbly. Let cool for 5-10 minutes before serving, garnish with fresh parsley.

Notes

Use your favorite cheese combinations for variation.
Make sure to roast the squash long enough to soften it, which will enhance the flavor.
This dish can be prepped in advance and stored in the refrigerator before baking.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 450mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 11g
Cholesterol: 60mg