Get ready to fall in love with Creamy Spaghetti Squash Au Gratin! This comforting casserole is a clever spin on a classic gratin, with roasted spaghetti squash standing in for potatoes and a creamy, cheesy sauce that will have everyone asking for seconds. It’s delightfully rich, satisfyingly savory, and manages to be both indulgent and lighter than your average casserole. Whether you’re trying to eat more vegetables or just crave a new cozy dish, Creamy Spaghetti Squash Au Gratin brings a golden, bubbling twist to your table that’s sure to become a new favorite.
Ingredients You’ll Need
With just a handful of staple ingredients, you’ll transform simple squash into an irresistible, creamy bake. Each ingredient adds something important, from the squash’s gentle sweetness to the rich cheeses and aromatic seasonings that pull the whole dish together.
- Spaghetti squash (1 medium, about 3 lbs): This is your star—its light, noodle-like strands soak up all the creamy goodness while keeping things lighter than traditional pasta or potatoes.
- Olive oil (2 tablespoons): Adds richness and helps caramelize the onions for a deep, savory flavor base.
- Small onion (finely chopped): Brings sweetness and savory notes that meld perfectly with the creamy sauce.
- Garlic (2 cloves, minced): Just a bit wakes up the whole dish with its irresistible aroma.
- Salt (1/2 teaspoon): Balances flavors and draws out the natural sweetness of the squash.
- Black pepper (1/4 teaspoon): Adds a tiny touch of heat to cut through creaminess.
- Dried thyme (1/4 teaspoon): Offers woodsy, herbal notes that complement the cheese and squash.
- Sour cream (1/2 cup): Ups the tang and creamy texture—Greek yogurt also works in a pinch!
- Grated Parmesan cheese (1/2 cup): Salty, nutty, and packed with umami for that classic gratin flavor.
- Shredded sharp cheddar cheese (1 cup, divided): Melty and bold, cheddar creates that drool-worthy golden crust.
- Milk or cream (1/4 cup): Pulls the sauce together for ultimate silkiness—use cream for extra richness.
- Breadcrumbs (2 tablespoons, optional): Sprinkled on top, they add lovely crunch and texture contrast.
How to Make Creamy Spaghetti Squash Au Gratin
Step 1: Roast the Spaghetti Squash
Start by roasting the spaghetti squash—this is where all that sweet, caramelized flavor really develops. Preheat your oven to 400°F, slice the squash in half lengthwise (carefully!), scoop out the seeds, and lay the halves cut side down on a baking sheet. They’ll need about 35–40 minutes to become perfectly tender. Let them cool just enough to handle, then use a fork to gently tease out those magical “spaghetti” strands and set them aside.
Step 2: Sauté the Aromatics
While the squash cools, warm the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, drawing out all its natural sweetness. Next, toss in the garlic, salt, pepper, and dried thyme—the fragrance alone will make your kitchen feel cozy! Let everything mingle together for just about a minute.
Step 3: Make the Creamy Sauce
Reduce the heat to low and stir in the sour cream, grated Parmesan, half of that glorious shredded cheddar, and a splash of milk or cream. Gently whisk it all together until the cheeses melt into a velvety, indulgent sauce. This is the luscious backbone of your Creamy Spaghetti Squash Au Gratin.
Step 4: Combine with Spaghetti Squash
Add the warm spaghetti squash strands right into your skillet and toss until every noodle-like piece is coated in sauce. The squash will pick up all those cheesy, herby flavors and become perfectly creamy without losing its light texture.
Step 5: Assemble and Bake
Coat a 9×9-inch baking dish with a little extra olive oil or a swipe of butter, then spread the mixture evenly into the dish. Sprinkle on the remaining cheddar (and breadcrumbs, if you want that extra crunch!). Pop it in a 375°F oven for 15–20 minutes, until the top is bubbling and beautifully golden brown. Let it rest for five minutes before serving—the anticipation will be worth it!
How to Serve Creamy Spaghetti Squash Au Gratin
Garnishes
Fresh herbs like chopped parsley or thyme make a gorgeous (and flavorful) finishing touch on Creamy Spaghetti Squash Au Gratin. A crack of black pepper or even a sprinkle of extra Parmesan right when it comes out of the oven adds just the right flourish for a bit of color and flair.
Side Dishes
Pairing this gratin with a crisp green salad or some simply roasted vegetables makes for a balanced meal. It’s lovely alongside baked chicken, pork chops, or even a juicy steak. Because it’s warm and filling, Creamy Spaghetti Squash Au Gratin can even star as a vegetarian main when you add a protein-rich salad or a bowl of hearty soup.
Creative Ways to Present
For something a little different, serve Creamy Spaghetti Squash Au Gratin in individual ramekins or stuffed back into the squash shells themselves for a fun, rustic look. Or get playful and top each serving with a poached egg—runny yolk plus creamy gratin is heavenly!
Make Ahead and Storage
Storing Leftovers
Leftovers of Creamy Spaghetti Squash Au Gratin keep wonderfully in the refrigerator. Simply let the dish cool to room temperature, then cover tightly with foil or transfer to an airtight container. Stored this way, your gratin will stay fresh and delicious for up to 4 days.
Freezing
Creamy, cheese-based casseroles like this one do freeze surprisingly well. For best results, cool completely, wrap in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to help preserve the texture of the squash and the sauce.
Reheating
To reheat, simply pop individual portions into the microwave until steamy, or warm the whole dish in a 350°F oven, covered loosely with foil, until hot throughout. If you love crispy edges, uncover for the last few minutes to let the cheese and crumbs re-crisp.
FAQs
Can I make Creamy Spaghetti Squash Au Gratin ahead of time?
Absolutely! You can assemble the entire dish up to the point of baking, cover it, and refrigerate for up to 24 hours. Just bake it straight from the fridge (adding a few extra minutes if needed) whenever you’re ready to enjoy.
Is Creamy Spaghetti Squash Au Gratin gluten-free?
Yes, as long as you use gluten-free breadcrumbs or simply skip the crumb topping, every ingredient in this gratin is naturally gluten-free.
Can I add protein or extra veggies to this recipe?
Definitely! Stir in cooked bacon, diced ham, or sautéed mushrooms for extra depth and heartiness. You can also fold in wilted spinach or chopped roasted bell peppers without missing a beat.
What’s the best way to slice a spaghetti squash safely?
Because spaghetti squash can be tough to cut, use your sharpest, sturdiest knife and slice a small piece off each end to steady it. If needed, microwave the whole squash for a few minutes to soften it before cutting.
How do I keep the sauce from getting watery?
Be sure to let the roasted squash cool slightly and drain any excess liquid before mixing it into the sauce. This helps your Creamy Spaghetti Squash Au Gratin stay rich and luscious, not runny.
Final Thoughts
If you’re craving creamy comfort food with a twist, make this Creamy Spaghetti Squash Au Gratin the star of your next meal. It’s a dish that delivers so much satisfaction and flavor, you might just find a new go-to for cozy nights and special dinners alike. Give it a try—you’ll be amazed at how delicious healthy comfort can be!
Print
Creamy Spaghetti Squash Au Gratin Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the rich and creamy goodness of this Creamy Spaghetti Squash Au Gratin. A delightful dish that combines the flavors of spaghetti squash, sour cream, and a cheesy blend for a satisfying meal.
Ingredients
Spaghetti Squash:
- 1 medium spaghetti squash (about 3 lbs)
Other Ingredients:
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded sharp cheddar cheese (divided)
- 1/4 cup milk or cream
- 2 tablespoons breadcrumbs (optional, for topping)
Instructions
- Preheat Oven: Preheat your oven to 400°F.
- Prepare Spaghetti Squash: Slice the spaghetti squash in half lengthwise, remove seeds, roast until tender, and shred into strands.
- Sauté Onion and Garlic: In a skillet, sauté onion, garlic, salt, pepper, and thyme until fragrant.
- Prepare Creamy Mixture: Mix sour cream, Parmesan, half of cheddar, and milk until smooth. Add squash strands and combine.
- Bake: Transfer mixture to a baking dish, top with cheddar and breadcrumbs, bake until golden.
- Rest and Serve: Let it rest before serving.
Notes
- You can add cooked bacon, ham, or sautéed mushrooms for extra flavor.
- Swap sour cream for Greek yogurt for a lighter version.
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 4g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
