Spaghetti Squash Au Gratin

This creamy spaghetti squash au gratin is perfect for anyone looking to enjoy a comforting, cheesy side without turning to traditional potatoes. It’s a great way to showcase the spaghetti squash’s natural texture while keeping things rich and satisfying.

I first made this on a quiet weekend when I wanted something cozy but not too heavy, and it quickly became a favorite.

Ingredients

• One medium spaghetti squash: for that signature spaghetti-like texture pick one heavy for its size and with a firm unblemished skin
• Extra virgin olive oil: adds a fruity richness and helps caramelize the squash edges choose a good quality bottle for flavor
• Two shallots: gently sweeten the dish and build complexity look for firm, dry skins without sprouts
• Three cloves of fresh garlic: lend aromatic depth make sure they are plump and not soft or shriveled
• One cup heavy cream: brings the luxurious, silky base for the cheese sauce fresh cream will give the best result
• One cup shredded Gruyère cheese: melts beautifully and adds a slightly nutty, savory note buy from a deli counter if possible for freshness
• Half a cup grated Parmesan cheese: offers a sharp umami punch freshly grated is best to avoid graininess
• Salt and freshly ground pepper: to taste enhance all the flavors without overpowering

Instructions

Build The Roasted Squash:

Preheat your oven to a hot 400 degrees Fahrenheit. Slice the spaghetti squash lengthwise and scoop out all the seeds. Drizzle two tablespoons of olive oil generously over the cut surfaces and season with salt and freshly ground pepper. Place the squash halves cut side down on a parchment-lined baking sheet to prevent sticking and roast for 40 to 50 minutes until it is tender and you can easily shred the flesh with a fork. This step develops the natural sweetness and makes the flesh easy to work with.

Prepare The Aromatics:

While the squash roasts heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped shallots and minced garlic. Cook gently stirring often until they are soft and fragrant but not browned this usually takes about five minutes. This builds a subtle flavor layer for the creamy sauce.

Make The Cheese Sauce:

In a mixing bowl combine the heavy cream shredded Gruyère cheese and grated Parmesan cheese with salt and pepper to your liking. If you want you can add some herbs like thyme or parsley now. Stir until the cheese blends into the cream creating a thick velvety sauce. The combination of Gruyère and Parmesan is a winning one for richness and flavor complexity.

Combine Squash And Sauce:

Allow the roasted squash to cool slightly so it is easier to handle. Using a fork scrape or pull the spaghetti-like strands of squash flesh from the skin. Gently fold these strands into your creamy cheese mixture taking care not to mash them too much. This keeps the texture interesting and light.

Bake The Au Gratin:

Transfer the mixture into a buttered oven-safe baking dish or individual ramekins. If you want extra cheesy crust sprinkle more Gruyère or Parmesan on top. Bake at 375 degrees Fahrenheit for 25 to 30 minutes until the top is bubbly and golden brown. This final step melts everything together and adds that irresistible gratin crust everyone loves.

Every time I make this I remember a holiday dinner when my family gathered around the table just to fight for the last serving because it felt homemade and indulgent but healthy too.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to preserve the crispy top and avoid the squash drying out. I avoid microwaving for reheating because I want the texture to stay creamy and not soggy.

Ingredient swaps

You can swap the Gruyère for a mild cheddar or fontina if you prefer a different flavor profile. For a dairy-free version coconut cream and nutritional yeast can work but it will change the taste significantly. Shallots here are ideal but if you only have onions use a small sweet onion sautéed gently instead.

Serving ideas

Serve this gratin alongside roasted meats roasted vegetables or even a crisp green salad. It also pairs beautifully with simple roasted chicken thighs or salmon. I love using it as a centerpiece for a vegetarian meal showing off the squash’s versatility.

This dish makes a cozy, elegant side perfect for any season and will impress everyone at your table.

Frequently Asked Recipe Questions

→ How do I prepare the spaghetti squash for this dish?

Cut the squash lengthwise, scoop out seeds, then roast cut-side down until tender so the strands soften perfectly for mixing.

→ What cheeses work best for a creamy texture?

Gruyère provides a smooth melt and nutty flavor, while Parmesan adds a sharp, savory depth to enrich the creamy sauce.

→ Can I substitute the heavy cream with a lighter option?

Light cream or full-fat milk can be used, but the texture will be less rich and may affect the final creaminess.

→ How to ensure the top becomes golden and bubbly?

Sprinkle extra cheese on top before baking at 375°F to allow a bubbly, golden crust to form during the final minutes.

→ What herbs complement the flavors in this preparation?

Fresh thyme, rosemary, or chives can be added to the cheese mixture for subtle aromatic notes that enhance the dish.