Creamy Spaghetti Squash Au Gratin Recipe
If you’re on the hunt for a show-stopping, lighter comfort food that never disappoints, the Creamy Spaghetti Squash Au Gratin Recipe is your perfect answer. This dish brings together tender strands of roasted squash enveloped in a velvety cheese sauce, layered with golden, crispy breadcrumbs for a seriously swoon-worthy finish. Whether you’re aiming to eat more veggies or just crave a bubbling casserole that rivals classic gratins, this recipe blends wholesome flavor with decadent, cozy vibes. I can’t wait to share every cheesy, creamy detail with you!
Ingredients You’ll Need
You’ll be amazed at how a handful of humble ingredients come together to create the magic of Creamy Spaghetti Squash Au Gratin Recipe. Each element is carefully chosen—adding sweetness, richness, or that irresistible finishing crunch.
- Spaghetti squash (1 medium, about 2.5–3 pounds): When roasted, its flesh transforms into tender, noodle-like strands that work as the perfect foundation.
- Olive oil (1 tablespoon): Gives the squash a beautiful golden sheen and keeps the strands moist and luscious.
- Unsalted butter (2 tablespoons): Adds richness and helps build the base of the creamy cheese sauce.
- Onion, finely chopped (1 small): Brings a gentle sweetness that rounds out the flavors.
- Garlic, minced (2 cloves): Infuses the sauce with mouthwatering aroma you can’t resist.
- All-purpose flour (1 tablespoon): A touch of flour gives the sauce body and that signature creamy texture.
- Whole milk (1 cup): The backbone of your sauce—whole milk gives the ideal balance of richness and creaminess.
- Sour cream (1/2 cup): Adds tang and silkiness, making the cheese sauce gorgeously smooth.
- Shredded sharp cheddar cheese (1 cup): Provides bold cheesy flavor and a melty, gooey consistency.
- Grated Parmesan cheese (1/2 cup): Lends nuttiness and helps create that irresistible gratin crust.
- Salt (1/2 teaspoon): Essential for bringing all the flavors together!
- Black pepper (1/4 teaspoon): Adds just the right amount of warmth and gentle bite.
- Ground nutmeg (1/4 teaspoon, optional): If you like a subtle depth, nutmeg beautifully enhances creamy sauces.
- Crushed red pepper flakes (1/4 teaspoon, optional): For a hint of heat—just enough to wake up your palate.
- Seasoned breadcrumbs (1/4 cup, optional): Sprinkle on top before baking for crispy, golden crunch.
- Chopped fresh parsley (optional): A shower of herbs at the end keeps everything fresh and eye-catching.
How to Make Creamy Spaghetti Squash Au Gratin Recipe
Step 1: Roast the Spaghetti Squash
Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise (careful—use a sharp knife and steady hand!) and scoop out the seeds. Drizzle each half with olive oil and lay them cut-side down on a baking sheet. Roast for 35–40 minutes, or until the flesh is fork-tender and peels easily into strands. Once cool enough to handle, gently rake through with a fork to create a heap of golden “spaghetti” strands and set aside.
Step 2: Build the Creamy Cheese Sauce
Melt the butter in a large skillet over medium heat. Add the finely chopped onion and sauté until it’s soft, translucent, and just beginning to caramelize—usually about 5 minutes. Stir in the garlic, letting it bloom for another minute until fragrant. Sprinkle over the flour and stir for 1–2 minutes to form a pale, thick roux that will help your sauce thicken beautifully.
Step 3: Add Milk and Melt the Cheese
Pour the milk into the roux slowly, whisking constantly to avoid lumps. Keep stirring as the mixture gently thickens, which usually happens after about 3–4 minutes. Take the skillet off the heat, then stir in the sour cream, sharp cheddar cheese, Parmesan, salt, pepper, and, if you love them, a pinch of nutmeg and red pepper flakes. Stir until you have a rich, smooth sauce scented with melted cheese and creamy goodness.
Step 4: Combine the Squash and Sauce
Add those luscious spaghetti squash strands right into the skillet, folding gently until they’re thoroughly coated in the creamy cheese sauce. Take a moment to taste and adjust seasoning if needed—you’re looking for pure cozy-casserole vibes!
Step 5: Assemble and Bake
Spoon the creamy mixture into a greased 2-quart baking dish, spreading it into an even layer with a spatula. For a truly classic Creamy Spaghetti Squash Au Gratin Recipe finish, sprinkle the top with seasoned breadcrumbs for a crispy bite. Bake at 375°F for 20–25 minutes, until the casserole is bubbling and sporting delightful golden spots along the edges. Shower with fresh parsley if you love a pop of green when it comes out of the oven.
How to Serve Creamy Spaghetti Squash Au Gratin Recipe
Garnishes
There’s nothing quite like finishing your Creamy Spaghetti Squash Au Gratin Recipe with a handful of chopped fresh parsley or even a dusting of extra Parmesan. A scattering of microgreens or fresh chives also adds a lovely bright contrast to the rich, creamy interior while giving your dish a restaurant-worthy flair.
Side Dishes
This gratin shines as a stand-alone side, but it’s even better with a few easy companions. Pair it with simple roasted chicken, grilled steak, or even a crispy tofu steak if you’re going vegetarian. For a lighter meal, serve alongside a sharp, lemony arugula salad or classic steamed green beans for crunch and color.
Creative Ways to Present
If you’re feeling fun or festive, scoop the Creamy Spaghetti Squash Au Gratin Recipe right back into the hollowed-out squash shells before baking—which looks absolutely stunning on a buffet or holiday table. You can also portion it individually into ramekins for a dinner party spin, or top each serving with a poached egg for a decadent brunch twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Spaghetti Squash Au Gratin Recipe tightly covered in the fridge for up to 3 days. The flavors meld even more overnight, and the texture remains deliciously creamy as long as it’s sealed.
Freezing
For longer storage, you can freeze your baked gratin! Just let the dish cool completely, transfer portions to a freezer-safe container, and freeze for up to two months. Thaw overnight in the refrigerator before reheating for the best consistency.
Reheating
To bring back the oven-fresh magic, reheat leftovers in a 350°F oven until warmed through and bubbly—about 20 minutes for a whole dish, or 5–8 minutes for individual servings. If it loses some crispness, a quick broil helps revive that golden breadcrumb topping. Microwave reheating works in a pinch, but be sure to cover the dish so it doesn’t dry out.
FAQs
Can I use a different cheese in this recipe?
Absolutely! While sharp cheddar and Parmesan are classic, you can experiment with Gruyère, Swiss, or fontina for a new flavor profile. Just be sure your cheese melts well for that creamy, dreamy sauce we all love.
Is this Creamy Spaghetti Squash Au Gratin Recipe gluten-free?
The original recipe includes flour for thickening and breadcrumbs for crunch, but you can easily swap in gluten-free flour and gluten-free breadcrumbs to make it perfectly suitable for gluten-free guests without sacrificing taste or texture.
Can I make this dish ahead of time?
Yes! You can assemble the entire dish up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Just bake as directed when you’re ready to serve, adding a few extra minutes to ensure it’s heated through.
What’s the best way to cook spaghetti squash if I’m short on time?
If you want to speed things up, microwave the squash! Pierce it all over with a fork, microwave whole for 4–6 minutes until softened, then cut, seed, and finish microwaving (cut side down in a dish with a splash of water) until tender. You’ll have perfect strands in a fraction of the time.
Is there a lower-fat version of this Creamy Spaghetti Squash Au Gratin Recipe?
Definitely! Swap in Greek yogurt for sour cream, use reduced-fat cheese, and stick with just a drizzle of olive oil when roasting the squash. The result is a lighter, but still satisfyingly creamy gratin that everyone will enjoy.
Final Thoughts
Trust me when I say the Creamy Spaghetti Squash Au Gratin Recipe is truly one of those dishes that brings joy to the table every single time. Give it a try—you’ll fall in love with how comforting and flavorful it is, whether you’re making it for a family weeknight or impressing guests during the holidays!
Print
Creamy Spaghetti Squash Au Gratin Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
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
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
