Spaghetti Squash Au Gratin (Printer-friendly)
Golden baked squash with rich cheese sauce and fragrant roasted garlic.
# What You'll Need:
→ Vegetables
01 - 1 large spaghetti squash (about 3 lbs)
02 - 2 tablespoons olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy & Cheese
05 - 1 cup shredded Gruyère cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 cup sour cream
08 - 2 tablespoons unsalted butter
09 - 1/4 cup whole milk
→ Spices & Seasoning
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper
12 - 1/4 teaspoon ground nutmeg
13 - 1 tablespoon chopped fresh parsley (optional, for garnish)
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon olive oil and sprinkle with salt and pepper.
03 - Place the squash halves cut-side down on the prepared baking sheet. Roast for 35 to 40 minutes, until the flesh is tender and easily shredded with a fork.
04 - While the squash is roasting, heat the remaining 1 tablespoon olive oil and the butter in a skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
05 - Remove the squash from the oven. Allow to cool slightly, then use a fork to scrape the flesh into spaghetti-like strands. Place the strands in a large mixing bowl.
06 - Add the cooked onion and garlic, sour cream, milk, half the Gruyère, half the Parmesan, nutmeg, salt, and pepper to the bowl. Mix until well combined.
07 - Transfer the mixture to a greased 2-quart baking dish. Top with the remaining Gruyère and Parmesan.
08 - Reduce oven temperature to 375°F. Bake for 20 to 25 minutes, until the top is golden and bubbly.
09 - Garnish with chopped parsley before serving, if desired.
# Expert Tips:
01 -
- You get all the creamy cheesy comfort of potato gratin but without the heavy carb crash afterward
- The squash naturally pulls apart into these gorgeous strands that cling to sauce like tiny pasta noodles
02 -
- Dont skip roasting the squash first because steaming or microwaving leaves the strands too watery and your gratin will be soupy
- The nutmeg might seem weird but trust that it makes the cream sauce taste professionally balanced
03 -
- A really sharp chefs knife makes cutting the squash in half so much easier and safer
- Use a fork to scrape the squash crosswise for the longest most pasta like strands