Description
This comforting Spaghetti Squash Au Gratin recipe combines tender roasted spaghetti squash with a creamy, cheesy sauce made from sharp cheddar, parmesan, and aromatic garlic. Baked to golden perfection, it’s a delightful low-carb alternative to traditional au gratin dishes that’s perfect for a cozy dinner.
Ingredients
Scale
Spaghetti Squash
- 1 medium spaghetti squash
Cheese Sauce
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Other
- 2 tablespoons olive oil
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for roasting the squash.
- Prepare the Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds to create hollow halves.
- Season the Squash: Brush the inside of each squash half with olive oil, then sprinkle salt and black pepper evenly for flavor.
- Roast the Squash: Place the squash halves cut side down on a baking sheet and bake for 30-40 minutes until the flesh is tender when pierced with a fork.
- Make the Cheese Sauce: While the squash bakes, warm the heavy cream in a saucepan over medium heat. Add the minced garlic, salt, pepper, and paprika, stirring gently to blend flavors.
- Add the Cheeses: Gradually stir in the shredded cheddar and grated parmesan cheeses until fully melted into a smooth, creamy sauce.
- Scrape the Squash: Once roasted, carefully scrape the spaghetti squash flesh with a fork to create noodle-like strands.
- Combine with Sauce: Mix the spaghetti squash strands thoroughly with the prepared cheese sauce to coat evenly.
- Assemble and Top: Transfer the cheesy spaghetti squash mixture into a baking dish and sprinkle additional cheese on top if desired.
- Final Bake: Return the dish to the oven and bake for another 15 minutes until the top is bubbly and golden brown.
Notes
- For a stronger garlic flavor, roast the garlic cloves with the squash before mincing and adding to the cream.
- You can substitute heavy cream with half-and-half for a lighter version but expect a thinner sauce.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- Feel free to add herbs like thyme or rosemary to the cheese sauce for extra aroma.
- To make this recipe vegetarian, ensure the cheeses are made with vegetarian rennet.
