Description
This Spaghetti Squash Au Gratin combines creamy cheese, nutty Gruyere, and crunchy breadcrumbs into a comforting dish. Perfect for cozy meals or gatherings!
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)
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds.
- Drizzle squash with 2 tablespoons melted butter, season with salt and pepper, and roast cut-side down for 45-60 minutes.
- Shred the roasted squash into spaghetti-like strands, set aside.
- In a saucepan, melt remaining butter, sauté onion until translucent, then add garlic for a minute.
- Sprinkle flour over the onion mixture, stir to create a roux. Slowly whisk in the milk until smooth.
- Simmer the sauce for 5-7 minutes, then season with salt, pepper, and nutmeg. Stir in 3/4 cup each of Gruyere and cheddar cheese until melted.
- Mix the shredded squash with the cheese sauce and pour into a greased baking dish.
- In a bowl, combine remaining cheeses and breadcrumbs for the topping, then sprinkle over the squash.
- Bake for 20-25 minutes until golden and bubbly, let rest before serving.
Notes
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
Experiment with different cheese varieties for unique flavor profiles.
If using pre-grated cheese, it may not melt as well, so freshly grated is recommended.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg