If you’re looking to impress with a dish that’s as comforting as it is wholesome, this Creamy Spaghetti Squash Au Gratin Recipe is an absolute winner. Imagine tender strands of roasted spaghetti squash enveloped in a luscious, cheesy sauce made with Gruyere and Parmesan, baked to golden perfection. This recipe effortlessly marries the naturally mild sweetness of the squash with a rich cream sauce, creating a low-carb, gluten-free delight that feels indulgent without being heavy. It’s a wonderful twist on classic au gratin that will quickly become one of your favorite go-to side dishes or even a satisfying vegetarian main.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a unique role in building the perfect balance of flavor, texture, and that irresistible golden crust. From the hearty spaghetti squash to the creamy cheeses and fragrant seasonings, you’ll find everything you need to make this dish shine.
- Spaghetti squash (1 medium, about 3 to 3 1/2 pounds): The star of the dish that roasts into tender, spaghetti-like strands perfect for soaking up sauce.
- Olive oil (1 tablespoon): Used to gently roast the squash and enhance its natural sweetness.
- Unsalted butter (2 tablespoons): Adds richness and helps meld the cheese sauce together.
- Minced garlic (3 cloves): Infuses a subtle, savory depth that brightens the creamy sauce.
- Heavy cream (1 cup): Creates the base of the decadently smooth cheese sauce.
- Shredded Gruyere cheese (1 cup): Provides a nutty, melt-in-your-mouth layer of lusciousness.
- Shredded Parmesan cheese (1/2 cup): Adds a sharp, savory kick that perfectly complements Gruyere.
- Salt (1 teaspoon): Balances and enhances all the flavors in the dish.
- Black pepper (1/2 teaspoon): Offers just the right amount of warmth and spice.
- Dried thyme (1/2 teaspoon): Brings a subtle earthy and floral note for depth.
- Onion powder (1/2 teaspoon): Complements garlic with a gentle savory undertone.
- Optional: Chopped fresh parsley for garnish: Adds a bright pop of color and fresh herbaceousness when served.
How to Make Creamy Spaghetti Squash Au Gratin Recipe
Step 1: Roast the Spaghetti Squash
Begin by preheating your oven to 400°F. Carefully cut your spaghetti squash in half lengthwise and scoop out the seeds—this is your canvas for a beautifully tender base. Drizzle the cut sides with olive oil and place them cut-side down on a baking sheet. Roasting for 35 to 40 minutes transforms the squash’s texture, making it soft and easy to shred into gorgeous spaghetti-like strands.
Step 2: Scoop and Shred the Squash
Once the squash is cool enough to handle, use a fork to gently scrape out the strands into a large bowl. This part is oddly satisfying as the squash naturally falls away into silky, noodle-like threads ready to soak up all the delicious cheese sauce to come.
Step 3: Prepare the Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook just until fragrant—about a minute—to awaken the senses with its tantalizing aroma. Pour in the heavy cream and bring it to a gentle simmer, creating a creamy base that will hold the cheese perfectly.
Step 4: Melt in the Cheeses and Seasonings
Now the magic happens: stir in the Gruyere, Parmesan, salt, pepper, thyme, and onion powder. Cook this mixture for 2 to 3 minutes until all the cheese melts and the sauce transforms into a velvety, smooth dream. This sauce is truly the heart of the Creamy Spaghetti Squash Au Gratin Recipe, providing richness and depth.
Step 5: Combine and Bake
Pour the luscious cheese sauce over the spaghetti squash strands, mixing well so every strand is coated with creamy goodness. Transfer the mixture to a greased baking dish, smoothing it evenly. For an extra indulgent touch, sprinkle a little more Gruyere or Parmesan on top. Bake for 15 to 20 minutes until the topping is bubbly and beautifully golden. Let it rest for 5 minutes to let all the creamy flavors settle before serving.
How to Serve Creamy Spaghetti Squash Au Gratin Recipe
Garnishes
Freshly chopped parsley adds a fresh, vibrant pop of green that brightens this rich dish. You might also consider a light dusting of extra Parmesan or a sprinkle of smoked paprika for an added layer of complexity and color.
Side Dishes
This creamy, cheesy dish pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or roasted vegetables to balance the richness. For a heartier meal, serve alongside grilled chicken or seared salmon to complement the au gratin’s flavors and textures.
Creative Ways to Present
For a fun presentation, serve the au gratin right in the roasted spaghetti squash shells. It makes an eye-catching centerpiece and offers a rustic, cozy vibe. Alternatively, use ramekins for individual servings to impress guests with elegance and portion control.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Spaghetti Squash Au Gratin Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keeping it chilled preserves the creaminess and prevents the cheese from drying out.
Freezing
This dish freezes well! Just cool completely, then transfer to a freezer-safe container. It keeps for up to 2 months. Thaw overnight in the fridge before reheating to maintain the perfect texture.
Reheating
To reheat, bake at 350°F for about 15 to 20 minutes until warmed through and bubbly, or heat gently on the stovetop over low heat, stirring occasionally. Adding a splash of cream can help revive the sauce’s creaminess if it seems a bit thick.
FAQs
Can I use a different type of cheese in this recipe?
Absolutely! While Gruyere and Parmesan give this dish its classic flavor, you can experiment with other melting cheeses like cheddar, fontina, or mozzarella for different profiles. Just keep in mind the sharpness and meltability when substituting.
Is there a way to make this recipe lighter?
Yes, to lighten the Creamy Spaghetti Squash Au Gratin Recipe, you can swap half of the heavy cream with whole milk or a lower-fat cream alternative. This will reduce richness but still keep the sauce creamy and flavorful.
How do I know when the spaghetti squash is perfectly roasted?
The squash is ready when you can easily pierce it with a fork and the flesh easily pulls away in spaghetti-like strands. Roasting between 35 to 40 minutes usually gets you there, but ovens can vary, so keep an eye on tenderness.
Can I add proteins or other vegetables to this dish?
Definitely! Stirring in cooked bacon pieces, caramelized onions, or sautéed mushrooms is a fantastic way to boost flavor and texture. It can also be served as a main with added cooked chicken or turkey for a more substantial meal.
Is this dish suitable for gluten-free diets?
Yes, this Creamy Spaghetti Squash Au Gratin Recipe is naturally gluten-free because it uses spaghetti squash instead of pasta and does not include any flour in the cheese sauce. Always double-check your cheese labels to be sure.
Final Thoughts
There is something truly comforting about a bubbling, cheesy au gratin, and this Creamy Spaghetti Squash Au Gratin Recipe delivers that satisfaction with a healthy twist. Its blend of flavors, textures, and ease from start to finish make it an absolute joy to prepare and serve. Whether for a weeknight dinner or a festive occasion, I wholeheartedly encourage you to give this dish a try and watch it become a beloved staple in your kitchen.
Print
Creamy Spaghetti Squash Au Gratin Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Creamy Spaghetti Squash Au Gratin is a comforting and delicious gluten-free side dish featuring tender roasted spaghetti squash strands coated in a rich, cheesy Gruyere and Parmesan cream sauce, baked until bubbly and golden. It’s a flavorful, low-carb alternative to traditional potato au gratin that’s perfect for any occasion.
Ingredients
Main Ingredients
- 1 medium spaghetti squash (about 3 to 3 1/2 pounds)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves minced garlic
- 1 cup heavy cream
- 1 cup shredded Gruyere cheese
- 1/2 cup shredded Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
Optional Garnish
- Chopped fresh parsley
Instructions
- Preheat and Roast Squash: Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, then place the squash halves cut-side down on a baking sheet. Roast for 35 to 40 minutes until the flesh is tender and easily pierced with a fork.
- Scrape Squash Strands: Once cooled enough to handle, use a fork to scrape the flesh into stringy strands and transfer them to a large mixing bowl.
- Make Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Pour in the heavy cream and bring it gently to a simmer.
- Add Cheese and Seasonings: Stir in the shredded Gruyere, Parmesan, salt, black pepper, thyme, and onion powder. Cook for 2 to 3 minutes, stirring frequently, until the cheeses have melted and the sauce is smooth and creamy.
- Combine Sauce and Squash: Pour the cheese sauce over the spaghetti squash strands. Stir well until all the strands are thoroughly coated with the sauce.
- Bake Au Gratin: Transfer the mixture to a greased baking dish and spread it evenly. Optionally sprinkle a little extra Gruyere or Parmesan cheese on top for a golden crust. Bake in the preheated oven for 15 to 20 minutes until bubbly and golden on top.
- Rest and Serve: Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Notes
- For extra flavor, stir in cooked bacon pieces or caramelized onions before baking.
- To lighten the dish, replace half of the heavy cream with milk.
- This recipe is naturally gluten-free and low-carb, making it suitable for many dietary preferences.
