Creamy Spaghetti Squash Au Gratin

Why You’ll Love This Recipe

Creamy Spaghetti Squash Au Gratin is a comforting, cheesy dish that combines the lightness of spaghetti squash with a rich, creamy cheese sauce. It’s like mac and cheese had a healthy glow-up, offering all the indulgence of a gratin with the freshness of vegetables. Perfect for weeknight dinners, gatherings, or as a side dish, this dish is sure to please even the pickiest eaters.

Ingredients

• 1 spaghetti squash

• 2 tablespoons butter

• 2 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 1 ½ cups milk or half-and-half

• 1 ½ cups shredded cheese (cheddar, mozzarella, or your choice)

• ¼ cup grated Parmesan cheese

• Salt and pepper, to taste

• Fresh herbs for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F.

2. Cut the spaghetti squash in half, scoop out the seeds, and roast it cut-side down on a baking sheet for 30-40 minutes, or until fork-tender. Let it cool slightly, then use a fork to shred the flesh into spaghetti-like strands.

3. In a saucepan, melt the butter and sauté the garlic until fragrant. Add the flour to make a roux, then slowly pour in the milk, whisking until smooth. Simmer for 3-5 minutes until thickened.

4. Stir in the shredded cheese until melted and smooth. Season with salt and pepper to taste.

5. Fold the shredded squash into the cheese sauce until well combined.

6. Transfer the mixture to a greased baking dish, top with Parmesan cheese, and bake uncovered for 20-25 minutes, or until golden and bubbly.

7. Optional: Broil for the last 2-3 minutes to achieve a crispy top.

8. Let it cool for 5 minutes before serving. Garnish with fresh herbs if desired.

Servings and Timing

• Servings: 4-6

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour

Variations

• Add vegetables: Toss in sautéed spinach, mushrooms, or roasted garlic for extra flavor.

• Make it spicy: Add a pinch of crushed red pepper flakes or cayenne for a little heat.

• Gluten-free: Use gluten-free flour and non-dairy milk to make this dish gluten and dairy-free.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F or microwave until hot.

FAQs

1. Can I use frozen spaghetti squash?

Yes! Just drain any excess moisture before adding it to the cheese sauce.

2. Can I make this ahead of time?

Yes, prep the squash and cheese sauce in advance, refrigerate, and bake when you’re ready to serve.

3. How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days.

4. Can I freeze this dish?

Yes, freeze it once it’s cooled. It will keep for up to 2 months.

5. How should I reheat this dish?

Reheat in the oven at 350°F or microwave in short bursts.

6. Can I double the recipe?

Yes, just use a larger baking dish and adjust the baking time.

7. Is this recipe keto-friendly?

Yes, it’s naturally low in carbs, and you can use full-fat dairy to keep it keto-friendly.

8. What side dishes go well with this?

Pair with roasted meats, a fresh salad, or a vegetable side like green beans or Brussels sprouts.

9. How do I make it creamier?

Use half-and-half or heavy cream instead of milk for a richer texture.

10. Can I add more cheese?

Absolutely! Add more cheese for an extra indulgent dish.

Conclusion

This Creamy Spaghetti Squash Au Gratin is the ultimate comfort food with a healthy twist. Rich, creamy, and loaded with cheesy goodness, it’s a delicious side or main dish that’s both satisfying and light. Whether you’re serving it for a family dinner or a special occasion, it’s bound to be a hit!

Creamy Spaghetti Squash Au Gratin

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Spaghetti Squash Au Gratin is a comforting, cheesy dish that combines the freshness of spaghetti squash with a rich, creamy cheese sauce. A healthy take on classic mac and cheese, this dish is perfect for weeknight dinners, gatherings, or as a delightful side. It’s indulgent, yet light, and a surefire hit with even the pickiest eaters!

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4-6 servings
• Category: Main Course / Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 spaghetti squash

2 tablespoons butter

2 cloves garlic, minced

2 tablespoons all-purpose flour

1 ½ cups milk or half-and-half

1 ½ cups shredded cheese (cheddar, mozzarella, or your choice)

¼ cup grated Parmesan cheese

Salt and pepper, to taste

Fresh herbs for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

• Preheat Oven & Roast Squash: Preheat your oven to 375°F. Cut the spaghetti squash in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for 30-40 minutes or until fork-tender. Let cool slightly, then use a fork to shred the flesh into spaghetti-like strands.

• Make the Cheese Sauce: In a saucepan, melt butter and sauté the garlic until fragrant. Add flour to make a roux, then slowly whisk in the milk until smooth. Simmer for 3-5 minutes until thickened. Stir in shredded cheese and season with salt and pepper to taste.

• Combine Squash & Sauce: Fold the shredded squash into the cheese sauce until well combined.

• Assemble & Bake: Transfer the mixture to a greased baking dish, top with Parmesan cheese, and bake uncovered for 20-25 minutes, or until golden and bubbly. Optional: Broil for 2-3 minutes to achieve a crispy top.

• Serve: Let the casserole cool for 5 minutes before serving. Garnish with fresh herbs if desired.

Notes

Add Vegetables: Toss in sautéed spinach, mushrooms, or roasted garlic for extra flavor.

Make it Spicy: Add a pinch of crushed red pepper flakes or cayenne for a little heat.

Gluten-Free: Use gluten-free flour and non-dairy milk to make this dish gluten and dairy-free.

Creamier Option: Use half-and-half or heavy cream for a richer texture.