Creamy Spaghetti Squash Au Gratin (Print-Friendly Version)

Tender squash strands baked with creamy cheese sauce and a golden breadcrumb topping for a comforting meal.

# Ingredients You’ll Need:

→ Vegetables

01 - 1 large spaghetti squash (approximately 3-4 pounds)
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tablespoons chopped fresh parsley, optional for garnish

→ Dairy

05 - 4 tablespoons unsalted butter, divided
06 - 3 cups whole milk
07 - 1 cup grated Gruyere cheese, divided
08 - 1 cup grated sharp cheddar cheese, divided
09 - 1/2 cup grated Parmesan cheese, divided

→ Pantry

10 - 4 tablespoons all-purpose flour
11 - 1/4 cup panko breadcrumbs
12 - 1/2 teaspoon salt, plus additional to taste
13 - 1/4 teaspoon black pepper, plus additional to taste
14 - 1/4 teaspoon ground nutmeg

# How to Make It:

01 - Set the oven to 400°F (200°C) to prepare for roasting.
02 - Cut the squash in half lengthwise and remove seeds and fibers with a spoon.
03 - Brush the cut sides with 2 tablespoons of melted butter and season generously with salt and pepper.
04 - Place the squash halves cut-side down on a parchment-lined baking sheet and roast for 45 to 60 minutes until tender and easily pierced with a fork.
05 - Allow roasted squash to cool slightly, then scrape out flesh with a fork to create spaghetti-like strands. Set aside.
06 - In a large saucepan over medium heat, melt the remaining 2 tablespoons of butter.
07 - Add chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in minced garlic and cook for an additional minute.
08 - Sprinkle flour over the onion and garlic mixture and cook, stirring constantly, for 1-2 minutes to form a roux.
09 - Gradually whisk in milk, ensuring a smooth sauce without lumps.
10 - Bring to a simmer and cook on low heat for 5-7 minutes until the sauce thickens slightly.
11 - Add salt, pepper, and ground nutmeg, adjusting seasoning to taste.
12 - Remove the saucepan from heat and stir in 3/4 cup Gruyere, 3/4 cup cheddar, and 1/4 cup Parmesan until melted and smooth.
13 - Fold the shredded spaghetti squash into the cheese sauce gently until well combined.
14 - Pour the squash mixture into a greased 9×13 inch (23×33 cm) baking dish.
15 - In a small bowl, mix remaining Gruyere, cheddar, Parmesan, and panko breadcrumbs.
16 - Evenly sprinkle the cheese and breadcrumb mixture over the squash in the baking dish.
17 - Bake in the preheated oven for 20-25 minutes until the topping is golden brown and bubbling.
18 - Remove from oven and allow to rest 5-10 minutes to set before serving.
19 - Optionally garnish with chopped fresh parsley and serve warm.

# Extra Tips:

01 - Avoid overcooking the squash to prevent mushy texture and use quality cheese for best flavor.
02 - The dish can be assembled ahead and refrigerated up to 24 hours; add extra baking time if baked from cold.
03 - For spice, incorporate red pepper flakes into the cheese sauce.
04 - To increase protein, add cooked bacon, ham, or sausage to the mixture.
05 - Ensure cheeses are vegetarian-friendly, especially Parmesan which may contain animal rennet.

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