Creamy Cheesy Spaghetti Squash Au Gratin Bake (Print Version)

This Cheesy Spaghetti Squash Au Gratin is a comforting bake, perfect for a weeknight meal. Get the easy recipe for this delicious, cheesy dish.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 80 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 medium spaghetti squash (about 3-4 lbs)
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste

→ Cheesy Béchamel Sauce

04 - 4 tablespoons unsalted butter
05 - 1/2 cup finely diced yellow onion
06 - 3 cloves garlic, minced
07 - 1/4 cup all-purpose flour
08 - 3 cups whole milk
09 - 1.5 cups shredded sharp cheddar cheese, divided
10 - 1 cup shredded Gruyère cheese, divided
11 - 1/4 teaspoon freshly grated nutmeg

→ Finishing Touches

12 - 1/2 cup Panko breadcrumbs
13 - 2 tablespoons fresh parsley, chopped

# Instructions:

01 - First things first, let's get that spaghetti squash ready. Halve it lengthwise, scoop out the seeds, and brush the cut sides with a little olive oil. Season with salt and pepper. Place cut-side down on a baking sheet and roast at 400°F (200°C) for about 30-40 minutes, or until fork-tender. This is where I always forget to season it properly, so don't be like me! You want it tender enough for the strands to pull away easily. The kitchen starts to smell faintly sweet and earthy, a promise of good things to come.
02 - While the squash is roasting, melt a couple of tablespoons of butter in a saucepan over medium heat. Add your finely diced onion and cook until it's softened and translucent, about 5-7 minutes. Then, stir in the minced garlic and cook for just another minute until fragrant. Don't let it brown, or it'll get bitter! I’ve burned garlic a few times, and trust me, it’s a sad smell. Keep an eye on it!
03 - Now for the creamy magic! Sprinkle the flour over the softened onions and garlic, stirring constantly for about 1-2 minutes to cook out that raw flour taste. This is your roux, the base of our sauce. Slowly, gradually, whisk in the whole milk, a little at a time, making sure there are no lumps. Keep whisking until the sauce thickens and coats the back of a spoon. It feels like a small victory when it gets perfectly smooth!
04 - Remove the béchamel from the heat and stir in most of your shredded sharp cheddar and Gruyère. Reserve a little for the topping, because, why not? Stir until the cheeses are completely melted and the sauce is wonderfully smooth and glossy. Season with salt, black pepper, and that tiny pinch of nutmeg. Taste it! This is your chance to adjust. I always taste here, sometimes adding a little more salt than I intended, oops!
05 - Once the spaghetti squash is roasted and cool enough to handle, use a fork to scrape out the strands into a large bowl. Honestly, this part is so satisfying! Pour the cheesy béchamel sauce over the squash strands and gently toss to combine everything. Make sure every strand is coated in that luscious sauce. Transfer this mixture to a greased 9x13 inch baking dish. Don't worry if it looks a little messy, that's real cooking!
06 - Sprinkle the remaining shredded cheeses and the Panko breadcrumbs evenly over the top of the Cheesy Spaghetti Squash Au Gratin. Pop it back into the oven at 375°F (190°C) for 20-25 minutes, or until the top is golden brown and bubbly. The smell that fills your kitchen at this point? Pure bliss! Let it rest for a few minutes before serving, then garnish with fresh parsley. It'll be piping hot and so comforting.

# Notes:

01 - Always roast your spaghetti squash until it's really tender; undercooked squash is just sad.
02 - Whisk that béchamel constantly when adding milk to avoid lumps-I've learned this the hard way!
03 - Don't be shy with the cheese on top; that golden, bubbly crust is what makes it an au gratin!
04 - For an extra layer of flavor, roast some cherry tomatoes alongside the squash and stir them in.

# Equipment Needed:

01 - Baking sheet
02 - large saucepan
03 - whisk
04 - 9x13 inch baking dish

# Nutrition (Per Serving):

Calories: 350 Calories
Total Fat: 22g
Total Carbohydrate: 25g
Protein: 18g

Back