Spaghetti Squash Au Gratin (Printable version)

Tender roasted spaghetti squash in a rich, creamy cheese sauce, baked until golden and bubbly for the ultimate comfort food.

# Ingredient list:

→ Vegetables

01 - 1 large spaghetti squash (about 3 pounds)
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 garnish)

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle cut sides with 1 tablespoon olive oil and sprinkle with salt and pepper.
03 - Place squash halves cut-side down on prepared baking sheet. Roast for 35-40 minutes until flesh is tender and easily shredded with a fork.
04 - Heat remaining 1 tablespoon olive oil and butter in skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook 1 minute more.
05 - Remove squash from oven and cool slightly. Use fork to scrape flesh into spaghetti-like strands. Place strands in large mixing bowl.
06 - Add cooked onion and garlic, sour cream, milk, half the Gruyère, half the Parmesan, nutmeg, salt, and pepper to bowl. Mix until well combined.
07 - Transfer mixture to greased 2-quart baking dish. Top with remaining Gruyère and Parmesan.
08 - Reduce oven temperature to 375°F. Bake for 20-25 minutes until top is golden and bubbly.
09 - Garnish with chopped parsley before serving, if desired.

# Expert Tips:

01 -
  • The way the squash strands twirl around your fork feels exactly like pasta but with a fraction of the carbs
  • That bubbling golden crust with Gruyère is the kind of comfort food that makes you pause and savor every bite
  • It reheats beautifully for lunch the next day, if there's any left
02 -
  • Dont skip scraping the squash crosswise it creates longer strands that feel more like real spaghetti
  • Let the squash cool slightly before shredding or you'll burn your fingers, ask me how I know
  • The gratin is done when the cheese is bubbling and starting to turn golden brown in spots
03 -
  • Use a microplane to grate the Parmesan for the finest texture and best melting
  • Room temperature sour cream incorporates more smoothly into the sauce

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