Creamy Cheesy Spaghetti Squash Au Gratin Bake (Print Version)
Experience a comforting Cheesy Spaghetti Squash Au Gratin. This hearty bake, full of rich flavors, makes a satisfying, wholesome meal.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 65 Minutes minutes
Total Time: 90 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
1 medium spaghetti squash (about 3 lbs)
02 -
3 tbsp unsalted butter
03 -
3 tbsp all-purpose flour
04 -
3 cups whole milk
→ Cheesy Goodness
05 -
1 ½ cups shredded sharp cheddar cheese, freshly grated
06 -
1 cup shredded Gruyère cheese, freshly grated
→ Flavor Boosters
07 -
1 tsp garlic powder
08 -
½ tsp onion powder
09 -
¼ tsp freshly grated nutmeg
10 -
Salt and freshly ground black pepper, to taste
→ Crunchy Topping
11 -
½ cup panko breadcrumbs
# Instructions:
01 -
First things first, let's get that spaghetti squash ready! I usually preheat my oven to 400°F (200°C). Then, carefully, and I mean *carefully* because these things can be tricky, cut your squash in half lengthwise. Scoop out all those seeds and stringy bits. A big spoon works great for this. Drizzle the cut sides with a little olive oil, salt, and pepper. Place them cut-side down on a baking sheet. Roast for about 40-50 minutes, or until you can easily pierce the skin with a fork. Honestly, don't rush this part; perfectly tender squash is key!
02 -
Once the squash is cool enough to handle, grab a fork and start scraping the flesh away from the skin. It'll come out in those lovely spaghetti-like strands, hence the name! This is where I sometimes get a little messy, with strands flying everywhere, but it's part of the fun, right? Place all those beautiful strands into a large bowl. You want about 6-7 cups of cooked squash. If you have extra, save it for another meal!
03 -
Now for the cheese sauce, the heart of our Cheesy Spaghetti Squash Au Gratin! In a large saucepan or Dutch oven, melt the butter over medium heat. Once it's bubbly, whisk in the flour. Stir constantly for about 1-2 minutes until it forms a pale, golden paste. This is your roux, and it'll smell a little nutty, which is a good sign! Don't let it burn, though; a burnt roux is a sad roux.
04 -
Gradually, and I mean gradually, whisk in the whole milk to your roux. Start with a small amount, whisk until smooth, then add more. This prevents lumps, and trust me, you don't want a lumpy cheese sauce! Bring the mixture to a gentle simmer, whisking occasionally, until it thickens. It should coat the back of a spoon nicely. This usually takes about 5-7 minutes. It'll start to feel velvety, and that's when you know you're on the right track.
05 -
Remove the saucepan from the heat. Stir in the sharp cheddar and Gruyère cheeses until they're completely melted and the sauce is smooth and glossy. This is where the magic happens, and the sauce transforms into that rich, cheesy goodness. Season with garlic powder, onion powder, nutmeg, salt, and pepper. Taste it! Does it need more salt? A little more pepper? Make it yours! I always taste here and sometimes add a pinch more garlic powder because I'm a garlic fiend.
06 -
Pour the glorious cheese sauce over your spaghetti squash strands in the large bowl. Gently toss to combine, making sure every strand is coated in that cheesy goodness. Transfer the mixture to a 9x13 inch baking dish. Sprinkle the panko breadcrumbs evenly over the top. Bake for 20-25 minutes, or until the topping is golden brown and bubbly. It should smell absolutely divine, like pure comfort. Let it rest for a few minutes before serving, honestly, it's hard to wait, but it helps it set!
# Notes:
01 -
Always roast your spaghetti squash until it's really tender; undercooked squash is tough and hard to shred.
02 -
Whisk your milk into the roux gradually to avoid lumps in your cheese sauce, a lesson I learned the hard way.
03 -
Freshly grate your cheese for the best melting and flavor – it's a small step that makes a huge difference!
04 -
Serve with a crisp green salad to balance the richness of the au gratin.
# Equipment Needed:
01 -
Baking sheet
02 -
large bowl
03 -
large saucepan or Dutch oven
04 -
9x13 inch baking dish
# Nutrition (Per Serving):
Calories: 350 kcal
Total Fat: 20g
Total Carbohydrate: 28g
Protein: 18g