Description
Transforming simple spaghetti squash into a luxurious and satisfying au gratin, this recipe offers a delicious, comforting, and healthy meal option perfect for families.
Ingredients
Scale
- 1 large spaghetti squash (about 3–4 pounds)
- 4 tablespoons unsalted butter, divided
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 teaspoon nutmeg
- 1 cup grated Gruyere cheese, divided
- 1 cup grated sharp cheddar cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Cut 1 large spaghetti squash in half lengthwise and scoop out seeds. Season cut sides with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast for 45-60 minutes until fork-tender. Let cool slightly, then scrape flesh into spaghetti-like strands. Transfer strands to a colander and drain for 15-20 minutes to remove excess moisture.
- While squash drains, melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Add finely chopped yellow onion and minced garlic; cook for 3-5 minutes until softened and fragrant. Sprinkle in 4 tablespoons all-purpose flour and whisk for 1-2 minutes to create a pale golden roux. Gradually whisk in 3 cups warmed whole milk until smooth. Bring to a gentle simmer, stirring frequently, and cook for 3-5 minutes until thickened. Remove from heat. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon nutmeg. Add 3/4 cup Gruyere, 3/4 cup sharp cheddar, and 1/4 cup Parmesan cheese; stir until completely melted and the sauce is smooth and creamy. Reserve the remaining cheese for topping.
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. In a large bowl, combine the drained spaghetti squash strands with the creamy cheese sauce, tossing until thoroughly coated. Transfer the mixture to the prepared baking dish, spreading evenly. In a small bowl, combine 1/4 cup panko breadcrumbs with the remaining 2 tablespoons melted unsalted butter. Sprinkle the remaining reserved cheeses (1/4 cup Gruyere, 1/4 cup sharp cheddar, and 1/4 cup Parmesan) evenly over the squash mixture, then top with the buttered panko breadcrumbs.
- Bake for 25-35 minutes, or until the au gratin is bubbly around the edges and the breadcrumb topping is beautifully golden brown and crisp. If browning too quickly, loosely tent with aluminum foil. Carefully remove from oven and allow to rest for 10-15 minutes before serving. Garnish with fresh chopped parsley, if desired. Serve hot and enjoy this satisfying dish.
Notes
- Prep Time: 45 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg