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Creamy Spaghetti Squash Au Gratin

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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!

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)

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.

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