Description
Spaghetti Squash Au Gratin is a creamy, cheesy casserole, a healthier alternative to traditional gratins.
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 (or almond flour for gluten-free)
- 3 cups whole milk
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 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 (or crushed pork rinds for keto)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with 2 tablespoons of melted butter and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet.
- Roast the squash for 45–60 minutes until fork-tender. In a medium saucepan, melt the remaining 2 tablespoons of butter, add onion, and sauté for 5–7 minutes. Add garlic and sauté for another minute. Stir in flour, cooking for two minutes. Gradually add milk until smooth, and simmer for 5–7 minutes until thickened.
- Stir in salt, black pepper, and nutmeg. Remove from heat, mix in 3/4 cup each of Gruyere and cheddar, and 1/4 cup Parmesan until melted. Shred the roasted squash with a fork and fold into the cheese sauce.
- Transfer to a greased 9×13-inch baking dish. Mix remaining cheeses and panko breadcrumbs, then sprinkle over the casserole. Bake for 20–25 minutes until the top is golden. Let rest for 5–10 minutes before serving.
Notes
You can assemble the dish up to 24 hours in advance and bake when ready.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
Nutrition
- Calories: 390 kcal
- Sodium: 600 mg
- Protein: 18 g