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Spaghetti Squash Au Gratin

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A creamy, cheesy low-carb dinner featuring roasted spaghetti squash strands baked in a rich cheese sauce with a golden breadcrumb topping. Perfect for cozy, healthy comfort food.

Ingredients

Scale
  • 1 medium spaghetti squash (about 3 pounds), halved and roasted
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (or almond flour for gluten-free)
  • 2 cups whole milk, room temperature (or dairy-free milk like oat or almond)
  • 1/2 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, freshly grated
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme or Italian seasoning (optional)
  • Salt and pepper to taste
  • 1/2 cup panko breadcrumbs (or crushed pork rinds for low-carb)
  • 1 tablespoon olive oil or melted butter

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side down on the baking sheet and roast for about 40 minutes until tender.
  3. Let the squash cool slightly, then shred the flesh into noodle-like strands using a fork. Place strands in a colander or kitchen towel and press to remove excess moisture.
  4. In a medium saucepan, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
  5. Whisk in flour and cook for 1-2 minutes to form a roux.
  6. Slowly whisk in milk and cream, stirring constantly. Cook for 5-7 minutes until sauce thickens and coats the back of a spoon.
  7. Remove from heat and stir in cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Season with onion powder, thyme, salt, and pepper.
  8. Gently fold the shredded squash into the cheese sauce in a mixing bowl.
  9. Toss panko breadcrumbs with olive oil or melted butter until evenly coated.
  10. Transfer the cheesy squash mixture to an 8×8 inch oven-safe baking dish. Sprinkle the breadcrumb topping evenly over the surface.
  11. Bake at 375°F (190°C) for 20-25 minutes until the top is golden brown and bubbly.
  12. Remove from oven and let rest for 5-10 minutes before serving.

Notes

Roast the squash cut-side down to trap steam and soften evenly. Press shredded squash to remove moisture to avoid soggy texture. Whisk sauce constantly on medium heat to prevent lumps and curdling. Use freshly shredded cheese for best melt and flavor. For low-carb, substitute flour with almond flour and panko with crushed pork rinds. Add a pinch of smoked paprika on breadcrumbs for smoky flavor. Let the dish rest before serving for easier scooping.

Nutrition

Keywords: spaghetti squash, au gratin, low-carb, cheesy casserole, healthy dinner, gluten-free option, comfort food

Find it online: https://blairrecipes.com/spaghetti-squash-au-gratin-recipe-easy-low-carb-creamy-dinner-idea/