Description
This Creamy Spaghetti Squash Au Gratin recipe is a delicious and comforting dish that transforms roasted spaghetti squash into a cheesy, creamy baked casserole. Featuring a blend of Parmesan, cheddar, and Gruyère cheeses combined in a rich cream sauce, topped with crunchy buttery breadcrumbs, it’s a perfect low-carb alternative to traditional potato au gratin. Ideal as a side or a vegetarian main, it offers a warm, flavorful meal with a delightful golden crust.
Ingredients
Scale
Spaghetti Squash
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese Sauce
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Gruyère cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
Topping
- 1/2 cup breadcrumbs (preferably panko)
- 2 tablespoons unsalted butter, melted
Garnish
- Fresh parsley, for garnish (optional)
Instructions
- Roast the Spaghetti Squash: Preheat your oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 30 to 40 minutes until the flesh is tender and can easily be shredded with a fork.
- Prepare the Cheese Sauce: While the squash roasts, warm a saucepan over medium heat. Add the heavy cream along with the Parmesan, cheddar, and Gruyère cheeses. Stir continuously until the cheese melts and the sauce is smooth. Incorporate the minced garlic, salt, pepper, and optional ground nutmeg. Let the sauce simmer gently for 2 to 3 minutes, then remove from heat.
- Shred the Squash Flesh: Once the roasted squash is cool enough to handle, use a fork to shred the flesh into spaghetti-like strands. Transfer these strands to a large mixing bowl.
- Combine Squash with Cheese Sauce: Pour the prepared cheese sauce over the shredded squash and mix thoroughly until the squash is evenly coated.
- Assemble the Au Gratin: Grease a 9×9-inch baking dish and spread the squash and cheese mixture evenly inside. In a small bowl, combine the melted butter and breadcrumbs, then sprinkle this mixture evenly on top of the squash.
- Bake the Dish: Place the dish in the oven and bake for 15 to 20 minutes, or until the breadcrumb topping is golden and crispy. If you desire a deeper golden color, broil the dish for 1 to 2 minutes, watching carefully to avoid burning.
- Serve: Remove from the oven and allow to cool for a few minutes. Garnish with fresh parsley if desired, then serve warm and enjoy the creamy, cheesy goodness of this spaghetti squash au gratin.
Notes
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
- If you prefer a gluten-free option, use gluten-free breadcrumbs.
- Gruyère cheese can be substituted with Swiss cheese if unavailable.
- Adding a pinch of cayenne pepper to the cheese sauce can give a mild spicy kick.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
