Description
Indulge in this creamy and flavorful Creamy Spaghetti Squash Au Gratin that combines the delicate strands of spaghetti squash with a rich, cheesy sauce baked to perfection.
Ingredients
Scale
For the Squash:
- 1 medium spaghetti squash (about 2.5–3 pounds)
- 1 tablespoon olive oil
For the Sauce:
- 2 tablespoons unsalted butter
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup seasoned breadcrumbs (optional for topping)
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Squash: Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise, scoop out the seeds, drizzle with olive oil, and roast cut-side down for 35–40 minutes. Shred the flesh with a fork.
- Make the Sauce: Sauté onion in butter until soft, add garlic, sprinkle flour, then whisk in milk until thick. Stir in sour cream, cheeses, salt, pepper, nutmeg, and red pepper flakes.
- Combine and Bake: Mix the squash with the sauce, transfer to a baking dish, top with breadcrumbs, and bake at 375°F for 20–25 minutes until golden.
Notes
- To save time, roast the squash in advance or microwave for quicker prep.
- For a lighter version, use Greek yogurt instead of sour cream and reduced-fat cheese.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 5g
- Sodium: 360mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg
