Description
Cheesy Spaghetti Squash Gratin is a creamy, comforting side dish featuring tender roasted spaghetti squash strands baked with a rich cheese sauce until golden and bubbly. It’s a lighter, veggie-packed twist on classic gratin, perfect for weeknights or holiday dinners.
Ingredients
Scale
- 1 medium spaghetti squash (about 3–4 lbs)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup breadcrumbs (optional, for topping)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil, then season with salt and pepper. Place cut side down on the baking sheet and roast for 35–40 minutes, or until tender.
- While the squash roasts, melt butter in a saucepan over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in flour and cook for another minute to form a roux.
- Slowly whisk in milk and heavy cream until smooth. Stir in thyme, nutmeg, and a pinch of salt and pepper. Cook until thickened, about 3–4 minutes.
- Remove from heat and stir in Gruyère, Parmesan, and mozzarella, reserving a little mozzarella for topping.
- Once the squash is cooked, use a fork to scrape the flesh into spaghetti-like strands. Place in a large bowl and pour the cheese sauce over, tossing to combine.
- Transfer the mixture to a greased baking dish. Top with remaining mozzarella and breadcrumbs if desired.
- Bake for 15–20 minutes, or until golden and bubbly. Garnish with parsley before serving.
Notes
- For a low-carb version, use almond flour instead of regular breadcrumbs.
- You can substitute Gruyère with cheddar or fontina for a different flavor profile.
- Make ahead by preparing the squash and sauce separately, then assemble and bake when ready to serve.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 265
- Sugar: 5g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
Keywords: cheesy spaghetti squash gratin, baked spaghetti squash, low carb gratin, vegetable side dish