Spaghetti Squash Au Gratin (Printable Version)
Roasted spaghetti squash mixed with rich cheese sauce and baked until bubbly with a crispy topping.
# Ingredients Required:
→ Vegetables
01 -
1 large spaghetti squash (1.4-1.8 kg)
02 -
1 medium yellow onion, finely chopped
03 -
2 cloves garlic, minced
04 -
2 tablespoons fresh parsley, chopped (optional)
→ Dairy
05 -
4 tablespoons unsalted butter, divided
06 -
3 cups whole milk (720 ml)
07 -
1 cup Gruyere cheese, grated, divided (100 g)
08 -
1 cup sharp cheddar cheese, grated, divided (100 g)
09 -
1/2 cup Parmesan cheese, grated, divided (50 g)
→ Dry Ingredients
10 -
4 tablespoons all-purpose flour (32 g)
11 -
1/4 cup panko breadcrumbs (25 g)
12 -
1/2 teaspoon salt, plus additional to taste
13 -
1/4 teaspoon black pepper, plus additional to taste
14 -
1/4 teaspoon ground nutmeg
# Guide to Cooking:
01 -
Preheat oven to 200°C. Cut spaghetti squash in half lengthwise and scoop out seeds and stringy parts. Drizzle cut sides with 2 tablespoons melted butter and season generously with salt and pepper. Place squash halves cut-side down on a parchment-lined baking sheet.
02 -
Roast squash for 45-60 minutes until flesh is tender and easily pierced with a fork. Allow to cool before proceeding.
03 -
Use a fork to shred the roasted flesh into spaghetti-like strands. Set aside.
04 -
In a large saucepan over medium heat, melt remaining 2 tablespoons butter. Add chopped onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
05 -
Sprinkle flour over the onion and garlic mixture and cook, stirring constantly, for 1-2 minutes to form a roux.
06 -
Gradually whisk in milk to the roux, a little at a time, ensuring a smooth consistency without lumps. Bring sauce to a simmer over medium heat, stirring constantly, then reduce heat to low and simmer for 5-7 minutes until slightly thickened.
07 -
Stir in salt, black pepper, and nutmeg. Adjust seasoning to taste.
08 -
Remove saucepan from heat. Stir in 3/4 cup Gruyere, 3/4 cup cheddar, and 1/4 cup Parmesan cheese until fully melted and sauce is creamy.
09 -
Add shredded spaghetti squash to the cheese sauce and gently fold until evenly coated.
10 -
Transfer squash mixture into a greased 23×33 cm (9×13 inch) baking dish.
11 -
In a small bowl, combine remaining 1/4 cup Gruyere, 1/4 cup cheddar, 1/4 cup Parmesan cheese, and panko breadcrumbs. Evenly sprinkle this mixture over the top of the squash.
12 -
Bake for 20-25 minutes, until the topping is golden brown and bubbling.
13 -
Remove from oven and let rest for 5-10 minutes before serving. Garnish with chopped fresh parsley if desired and serve hot.
# Extra Suggestions:
01 -
Roasting the squash cut-side down ensures even cooking and tender flesh ideal for shredding.