Pour the spaghetti squash mixture into a greased 9×13 inch baking dish Recipe

If you’re craving a dish that feels indulgent yet sneaks in some healthy veggies, this Spaghetti Squash Au Gratin is an absolute winner. Creamy, cheesy, and topped with a golden, crunchy crust, it’s comfort food that doesn’t weigh you down. The magic really starts when you pour the spaghetti squash mixture into a greased 9×13 inch baking dish, allowing all those comforting layers of flavor to meld together beautifully in the oven. Every bite delivers tender squash strands enveloped in a luscious cheese sauce, with a perfectly toasted topping that makes it hard to resist seconds.

Ingredients You’ll Need

Gathering these simple yet essential ingredients is the first step toward creating this deliciously creamy and satisfying dish. Each component plays an important role, from adding richness and creaminess to providing the perfect balance of sharpness and depth in the cheese blend.

• Spaghetti squash: The star of this dish, providing a light, slightly sweet base that mimics pasta strands.
• Unsalted butter: Adds richness and helps sauté the aromatics while enriching the sauce.
• Yellow onion: Imparts a gentle sweetness and depth when sautéed.
• Garlic: Brings a fragrant warmth that complements the cheeses beautifully.
• All-purpose flour: Thickens the sauce into a smooth, creamy base.
• Whole milk: Creates the silky texture of the cheese sauce without heaviness.
• Salt, black pepper, and nutmeg: The essential seasonings that brighten and balance all the flavors.
• Gruyere cheese: Adds a nutty, melty quality that’s perfect for gratins.
• Sharp cheddar cheese: Provides boldness and a tangy kick.
• Parmesan cheese: Introduces an umami-packed sharpness and helps with the crisp topping.
• Panko breadcrumbs: Give that irresistible crunchy crust finish.
• Fresh parsley (optional): Adds a fresh, herbal brightness when sprinkled on top.

How to Make Pour the spaghetti squash mixture into a greased 9×13 inch baking dish

Step 1: Roast the squash to perfection

Start by preheating your oven to 400 degrees Fahrenheit. Slice the spaghetti squash in half lengthwise, scraping out all the seeds and fibers. Drizzle the cut sides with melted butter and season generously with salt and pepper. Place them cut-side down on a lined baking sheet and roast for around 45 to 60 minutes until tender and easily pierced by a fork. This roasting step is key to developing the squash’s mild sweetness and soft texture.

Step 2: Shred the squash

Once the squash has cooled enough to handle, use a fork to shred the flesh into noodle-like strands. This is the dish’s base, so take your time to get nice, separated strands for the perfect texture. Set the shredded squash aside while you prepare the sauce.

Step 3: Create the creamy cheese sauce

In a large saucepan over medium heat, melt half of your butter. Add the finely chopped onion and cook until it turns translucent and soft, wow-ing you with its sweet aroma. Toss in the minced garlic for just about a minute, then sprinkle in the flour. Stir constantly to make a roux, which is the thickening backbone of your sauce. Gradually whisk in the milk, ensuring there are no lumps, then bring to a gentle simmer until the sauce thickens. Stir in salt, pepper, and a pinch of nutmeg for that subtle warmth.

Step 4: Mix in the cheeses and combine with squash

Remove the pan from the heat and melt in most of your cheeses — Gruyere, sharp cheddar, and Parmesan — stirring until you have a gloriously smooth and creamy sauce. Fold the tender spaghetti squash strands gently into the sauce. This is when all those flavors begin their cozy marriage. Now comes the moment to pour the spaghetti squash mixture into a greased 9×13 inch baking dish, spreading the cheesy goodness out evenly to prepare for baking.

Step 5: Prepare the topping and bake

Mix together the remaining cheeses and panko breadcrumbs for the golden, crunchy topping. Sprinkle this mixture evenly over your squash and cheese base. Place the dish in the oven and bake for about 20 to 25 minutes until the top turns beautifully golden and bubbly. The final texture contrast between the creamy interior and crisp topping is absolutely irresistible.

How to Serve Pour the spaghetti squash mixture into a greased 9×13 inch baking dish

Garnishes

To give your dish a fresh and vibrant finish, sprinkle a handful of chopped fresh parsley right after baking. Not only does it add a lovely pop of green color, but the herb’s bright notes cut through all that cheesy richness, balancing the flavors.

Side Dishes

This au gratin pairs wonderfully with a simple green salad dressed in a light vinaigrette to add crispness and contrast. Roasted Brussels sprouts or a garlicky sautéed spinach are fantastic companions, creating a well-rounded and satisfying meal.

Creative Ways to Present

For a festive twist, try spooning the cheesy spaghetti squash mixture into individual ramekins before baking to create personal portions that look as good as they taste. You can also sprinkle different herbs like thyme or rosemary on top to give subtle aromatics that elevate the dish.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, transfer them to an airtight container and keep them in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the second helping just as delightful!

Freezing

This dish freezes well, too. Cool completely after baking, then wrap tightly or store in a freezer-safe container for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through to maintain that satisfying crispy topping. You can also reheat covered in the microwave, but the topping will lose some of its crunch.

FAQs

Can I use a different type of squash?

Spaghetti squash provides a unique texture that mimics noodles, so while you can substitute with other squashes, the texture and final result may vary significantly.

What if I don’t have Gruyere cheese?

Pineapple avoidance well-loved cheddar or mozzarella make decent substitutes, but Gruyere’s nutty complexity adds a special touch, so it’s worth seeking out if possible.

Is this dish gluten-free?

You would need to swap the all-purpose flour with a gluten-free alternative and use gluten-free breadcrumbs to make this recipe gluten-free without compromising texture.

Can I make this vegan?

By replacing butter with plant-based margarine, using a non-dairy milk, and vegan cheese substitutes, you can enjoy a vegan version, but it will have a different flavor profile.

How do I know when the spaghetti squash is done roasting?

The squash is ready when a fork pierces the flesh easily, and the strands can be shredded effortlessly without resistance.

Final Thoughts

This Spaghetti Squash Au Gratin is one of those dishes that feels like a warm hug on a plate. It’s creamy, cheesy, and comforting without the heaviness, and knowing you’re sneaking in wholesome veggies makes it even better. Don’t forget to pour the spaghetti squash mixture into a greased 9×13 inch baking dish—it’s the key step that brings all these layers into perfect harmony in the oven. Give this recipe a try, and prepare to make it a favorite that you’ll want to share again and again.

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