Spaghetti Squash Au Gratin – Creamy, Cheesy, and Comforting

If you’re looking for a healthier yet indulgent side dish, Spaghetti Squash Au Gratin is a perfect choice. This recipe turns humble spaghetti squash into a creamy, cheesy, and satisfying casserole that rivals traditional potato au gratin. The tender strands of squash soak up a rich cheese sauce, flavored with garlic and a hint of nutmeg, creating a dish that’s both comforting and wholesome.

This au gratin is perfect for weeknight dinners, holiday meals, or when you want to impress guests with a light yet decadent side. The best part? It’s naturally gluten-free, low-carb, and packed with nutrients, while still delivering the creamy, cheesy texture everyone loves. Roasting the squash before mixing it with a silky cheese sauce enhances its natural sweetness, creating layers of flavor that melt in your mouth.

With simple ingredients, straightforward steps, and a beautiful golden crust on top, this Spaghetti Squash Au Gratin is a versatile dish everyone can enjoy. Whether you’re a squash lover or just looking for a low-carb alternative to potatoes or pasta, this casserole will become a favorite in your recipe collection.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Difficulty Level: Easy
Servings: 4–6

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What Makes This Spaghetti Squash Au Gratin Special?

• Creamy cheese sauce: A smooth blend of cream, garlic, and cheese that coats every strand of squash.

• Low-carb, healthy twist: Uses spaghetti squash instead of traditional potatoes for a lighter meal.

• Golden, crispy topping: Breadcrumbs and extra cheese baked to perfection create a beautiful crust.

• Quick and easy preparation: Minimal prep with simple ingredients and straightforward steps.

• Customizable flavor: Add herbs like thyme, rosemary, or even cooked bacon for extra taste.

These features make the casserole perfect for holidays, weeknight dinners, or as a comforting dish for family gatherings. Simple techniques like roasting the squash and preparing a creamy sauce ensure maximum flavor with minimal effort.

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Ingredient Notes

• Spaghetti Squash

  • Provides a healthy, low-carb base that mimics pasta texture.

  • Substitute: Zucchini noodles for a slightly different flavor and texture.

• Cheese (Cheddar, Gruyère, or Parmesan)

  • Creates a creamy, flavorful sauce and golden crust.

  • Substitute: Mozzarella for mild, melty texture.

• Heavy Cream

  • Adds richness and creaminess to the sauce.

  • Substitute: Half-and-half or coconut milk for a lighter or dairy-free option.

• Garlic

  • Enhances the savory flavor and depth.

  • Substitute: Garlic powder if fresh garlic is unavailable.

• Breadcrumbs

  • Provides a crunchy topping to contrast the creamy filling.

  • Substitute: Panko or crushed nuts for gluten-free options.

• Butter

  • Used in sauce and topping for richness.

  • Substitute: Olive oil for a lighter option.

Special equipment: roasting pan, skillet for sauce, 9×13 casserole dish, and mixing bowl.

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How To Make Spaghetti Squash Au Gratin

1. Prepare the squash

   • Preheat oven to 400°F (200°C).

   • Cut spaghetti squash in half lengthwise, remove seeds, brush with olive oil, season with salt and pepper.

   • Roast cut side down for 30 minutes until tender.

2. Make the cheese sauce

   • In a skillet, melt 2 tablespoons butter over medium heat.

   • Add 2 minced garlic cloves, cook 1 minute until fragrant.

   • Whisk in 1 cup heavy cream, 1/2 teaspoon nutmeg, salt, and pepper.

   • Stir in 1 1/2 cups shredded cheese until melted and smooth.

3. Combine squash and sauce

   • Scrape roasted squash into strands with a fork.

   • Toss strands with cheese sauce until evenly coated.

4. Prepare topping

   • Mix 1/2 cup breadcrumbs with 2 tablespoons melted butter and 1/4 cup shredded cheese.

5. Assemble and bake

   • Transfer squash mixture to a greased 9×13 dish.

   • Sprinkle topping evenly.

   • Bake at 375°F (190°C) for 15–20 minutes until golden and bubbly.

6. Serve warm

   • Let rest 5 minutes before serving to set. Garnish with parsley if desired.

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Storage Options

• Room Temperature
  Serve immediately for best flavor and texture.

• Refrigeration
  Store in airtight containers for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes.

• Freezing
  Freeze baked casserole for up to 2 months. Thaw overnight in refrigerator, then reheat in oven.

• Reheating Tips
  Cover with foil to prevent topping from burning. Add extra cheese for creaminess.

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Variations and Substitutions

• Vegetable Mix
  Add spinach, mushrooms, or roasted bell peppers for more flavor and nutrients.

• Bacon or Ham
  Stir in cooked bacon or diced ham for a smoky, savory twist.

• Different Cheeses
  Blend Gruyère and Parmesan for nutty flavor or use mozzarella for a gooey texture.

• Spicy Kick
  Add a pinch of cayenne, red pepper flakes, or jalapeños to the cheese sauce.

• Herb Infusion
  Thyme, rosemary, or chives complement the creamy cheese sauce beautifully.

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Frequently Asked Questions

1. Can I make this ahead of time?
   Yes, prepare the sauce and squash in advance. Assemble and bake before serving.

2. Is this dish low-carb?
   Yes, using spaghetti squash instead of potatoes or pasta keeps it low-carb.

3. Can I use frozen squash?
   Thaw and drain excess moisture before roasting.

4. Can I make it dairy-free?
   Substitute heavy cream with coconut milk and cheese with vegan cheese.

5. How do I prevent a soggy topping?
   Ensure squash is roasted and drained of excess liquid before mixing with sauce.

6. Can I add meat?
   Yes, cooked chicken, ham, or bacon work well.

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Conclusion

Spaghetti Squash Au Gratin is a comforting, cheesy, and wholesome side dish that works for weeknight dinners, holidays, or family gatherings. The tender strands of squash soak up creamy cheese sauce, topped with a golden, crispy layer that’s irresistible. With customizable options for veggies, cheese, and meat, it’s versatile enough to please everyone at the table. Try this recipe, and enjoy a delicious, low-carb twist on a classic au gratin.

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