Description
This Creamy Spaghetti Squash Au Gratin is a rich, comforting dish that takes the naturally sweet and savory flavor of spaghetti squash to a whole new level. With a creamy cheese sauce, a crispy breadcrumb topping, and a touch of garlic and herbs, it’s a perfect low-carb alternative to traditional au gratin potatoes.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Gruyère cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup breadcrumbs (preferably panko)
- 2 tablespoons unsalted butter, melted
- Fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 30–40 minutes, or until the flesh is tender and can easily be shredded with a fork.
- While the squash is roasting, prepare the cheese sauce. In a saucepan over medium heat, combine the heavy cream, Parmesan cheese, cheddar cheese, and Gruyère cheese. Stir continuously until the cheese has melted and the sauce is smooth. Add the minced garlic, salt, pepper, and nutmeg (if using), then simmer for 2–3 minutes. Remove from heat.
- Once the squash is roasted and cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Place the strands in a large bowl and mix with the cheese sauce until well combined.
- Transfer the mixture to a greased 9×9-inch baking dish. In a small bowl, mix the breadcrumbs with the melted butter, then sprinkle the mixture over the top of the squash and cheese mixture.
- Bake for 15–20 minutes, or until the top is golden and crispy. If desired, broil for 1–2 minutes to achieve a deeper golden color.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley, if desired. Enjoy your creamy and cheesy spaghetti squash au gratin!
Notes
- For an extra crispy topping, use fresh breadcrumbs instead of panko and toast them lightly in a skillet before adding the melted butter.
- If you’re looking for a lower-fat version, you can substitute the heavy cream with half-and-half or a lighter cream alternative, and reduce the amount of cheese.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 80mg