Description
Discover a healthier twist on comfort food with this delicious Spaghetti Squash Au Gratin.
Ingredients
Scale
- 1 Spaghetti Squash (The star ingredient)
- 2 tablespoons Unsalted Butter (Can substitute with olive oil)
- 1 medium Yellow Onion (Diced)
- 2 cloves Garlic (Minced)
- 1 tablespoon All-Purpose Flour (Can substitute with gluten-free flour)
- 2 cups Whole Milk (Can substitute with almond milk)
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1/4 teaspoon Nutmeg
- 1 cup Gruyere Cheese (Shredded)
- 1 cup Sharp Cheddar Cheese (Shredded)
- 1/2 cup Parmesan Cheese (Grated)
- 1 cup Panko Breadcrumbs (Can substitute with crushed gluten-free crackers)
- 1/4 cup Fresh Parsley (Optional garnish)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C).
- Prepare Squash: Halve the spaghetti squash lengthwise and scoop out the seeds.
- Season Squash: Drizzle with melted butter and sprinkle with salt and black pepper.
- Roast Squash: Place cut-side down on a parchment-lined baking sheet and roast for 45-60 minutes.
- Shred Squash: Use a fork to scrape out the flesh into strands.
- Melt Butter: In a saucepan, melt the remaining unsalted butter over medium heat.
- Sauté & Cook Roux: Add diced onion and garlic, cook until translucent, then add flour to form a roux.
- Make Sauce: Gradually whisk in milk, stirring until the mixture simmers and thickens.
- Season Sauce: Stir in salt, pepper, nutmeg, Gruyere, cheddar, and parmesan cheese until melted.
- Combine: Mix shredded squash with cheese sauce until covered.
- Bake: Transfer into a greased baking dish, top with panko and cheese, bake for 20-25 minutes.
- Rest: Allow to cool for 5-10 minutes and garnish with parsley.
Notes
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 50 mg