Description
A rich and comforting Creamy Spaghetti Squash Au Gratin recipe featuring tender roasted spaghetti squash strands folded into a luscious cheese and cream sauce, topped with golden Parmesan and optional breadcrumbs, perfect as a hearty vegetarian main or a flavorful side dish.
Ingredients
Scale
Main Ingredients
- 1 medium spaghetti squash (about 3 pounds)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
- 1 cup shredded Gruyère or Swiss cheese
- ½ cup grated Parmesan cheese
- ¼ cup breadcrumbs (optional, for topping)
- Chopped parsley for garnish
Instructions
- Roast the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut side down on a baking sheet and roast for 35–40 minutes, or until the flesh is tender and easily shredded with a fork. Allow it to cool slightly, then scrape out the strands into a large bowl and set aside.
- Sauté Aromatics: In a skillet over medium heat, warm the olive oil. Add the finely chopped onion and sauté until it becomes soft and translucent, approximately 5 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring frequently to avoid burning.
- Prepare Cream Sauce: Stir the butter into the skillet until melted. Pour in the heavy cream, then season with salt, pepper, and nutmeg if desired. Let the mixture simmer gently for 2–3 minutes to thicken slightly, then remove from heat. Stir in the shredded Gruyère cheese until fully melted and the sauce is smooth and creamy.
- Combine and Assemble: Fold the roasted spaghetti squash strands into the creamy cheese sauce until well combined. Transfer this mixture into a greased 8×8-inch baking dish. Sprinkle the grated Parmesan cheese evenly over the top, then add breadcrumbs if using for a crispy crust.
- Bake Until Golden: Reduce the oven temperature to 375°F (190°C). Bake the casserole for 20–25 minutes, or until the top is bubbly and golden brown. Remove from the oven and let it cool for a few minutes.
- Garnish and Serve: Sprinkle chopped parsley over the top for a fresh finish. Serve warm as a satisfying vegetarian main dish or a delicious side.
Notes
- You can substitute mozzarella cheese for Gruyère if preferred.
- For a lighter version, use half-and-half instead of heavy cream.
- To keep the dish gluten-free, omit the breadcrumbs or use gluten-free breadcrumbs.
- This dish makes a hearty vegetarian main or a cheesy side dish to complement your meal.
