Spaghetti Squash Au Gratin (Printable Version)

Roasted spaghetti squash in a rich, creamy Gruyère sauce baked to golden perfection.

# What You'll Need:

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

# Expert Advice:

01 -
  • You get all the satisfaction of a rich, cheesy gratin while keeping it light and gluten-free
  • The roasted squash develops a natural sweetness that balances perfectly with the savory cheese sauce
  • It reheats beautifully for lunch the next day, if there is any left
02 -
  • Let the squash cool slightly before scraping or you will burn your fingers, but do not let it get cold
  • The nutmeg is not optional, it is what elevates this from simple squash to something special
  • Do not skip salting the squash before roasting or the final dish will taste flat
03 -
  • Use a box grater to freshly grate your cheese instead of buying pre-shredded, it melts so much better
  • Add a pinch of cayenne to the sauce if you like a little heat that sneaks up on you

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