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Creamy spaghetti squash au gratin topped with cheese in a baking dish

Creamy Spaghetti Squash Au Gratin

A comforting casserole that impresses with its creamy texture and cheesy goodness, perfect for holidays or cozy dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American, Vegetarian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium spaghetti squash
  • 2 cups shredded cheese Cheddar, mozzarella, or a blend
  • 1 cup heavy cream or milk For a lighter option, use milk
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/2 cup breadcrumbs (optional) Panko gives extra crunch
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut side down on a baking sheet and roast for 30-40 minutes, until tender.
Making the Cheese Sauce
  1. In a saucepan, melt butter over medium heat. Add garlic and sauté for 1-2 minutes.
  2. Stir in heavy cream, salt, pepper, and nutmeg, bringing to a simmer.
Combining and Baking
  1. When the squash is cool enough to handle, scoop out the strands and add them to the cheese sauce.
  2. Mix in 1.5 cups of shredded cheese until melted and combined.
  3. Transfer the mixture to a baking dish, top with remaining cheese and breadcrumbs if using.
  4. Bake for 20-25 minutes or until bubbly and golden.
  5. Garnish with parsley before serving.

Notes

You can make the dish ahead through step 5, refrigerate, and bake just before serving. Try not to multitask while cooking to avoid mishaps.