Description
Indulge in the creamy goodness of Spaghetti Squash Au Gratin, a delightful dish that transforms nutritious spaghetti squash into a comforting casserole. This recipe features roasted spaghetti squash enveloped in a rich and cheesy sauce, topped with a crispy breadcrumb layer. Perfect as a main course or side dish, it offers a healthier alternative to traditional mac and cheese without compromising on flavor. Whether for family dinners, potlucks, or holiday gatherings, this crowd-pleaser is sure to impress even the pickiest eaters. Easy to prepare and versatile enough to pair with various proteins and salads, this dish is destined to become a favorite at your table.
Ingredients
- 1 large spaghetti squash
- 4 tablespoons unsalted butter
- 1 medium yellow onion
- 2 cloves garlic
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- Salt and black pepper
- Nutmeg
- Gruyere cheese
- Sharp cheddar cheese
- Parmesan cheese
- Panko breadcrumbs
Instructions
- Preheat oven to 400°F (200°C).
- Halve the spaghetti squash and remove seeds. Drizzle with melted butter; season with salt and pepper.
- Roast cut-side down on parchment-lined baking sheet for 45-60 minutes until tender.
- Shred cooled squash into strands using a fork.
- In a saucepan, melt remaining butter; sauté onion and garlic until softened.
- Stir in flour to make roux; gradually whisk in warm milk until smooth.
- Simmer sauce; season with salt, pepper, and nutmeg. Stir in cheeses until melted.
- Combine shredded squash with sauce; transfer to greased baking dish.
- Top with mixed breadcrumbs and cheese; bake for 20-25 minutes until bubbly and golden.
- Let rest before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 55mg