Unbelievably Cheesy Spaghetti Squash Au Gratin Recipe

Okay, seriously, have you ever craved comfort food but felt *slightly* guilty about it? I get it! That’s where this Spaghetti Squash Au Gratin comes in. It’s cheesy, dreamy, and totally hits the spot, but guess what? It’s secretly packed with veggies! My family practically inhales this stuff, and honestly, I’m not mad about it. I stumbled upon this recipe years ago when I was trying to sneak more veggies into my picky eater’s diet, and wow, it’s become a staple. I always knew *Spaghetti Squash Au Gratin* would be the ticket!

Why You’ll Love This Spaghetti Squash Au Gratin

Seriously, what’s not to love? This Spaghetti Squash Au Gratin is just pure comfort food heaven, but without *all* the guilt. I mean, come on, it’s:

• Easy to make: Minimal fuss, maximum flavor. Promise!
• Cheesy and flavorful: Melty cheese is my love language, and this speaks volumes.
• Vegetarian-friendly: Meatless Monday just got a major upgrade.
• A healthier alternative: All the cozy feels of au gratin, but with a veggie twist. Win-win!

Ingredients for Spaghetti Squash Au Gratin

Alright, gather ’round! Here’s what you’ll need to whip up this cheesy masterpiece. Don’t worry, it’s mostly stuff you probably already have! You’ll want: 1 spaghetti squash (halved and seeded, obvi!), 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1 tablespoon of butter, 1/4 cup of all-purpose flour, 2 cups of milk, 1/4 teaspoon of nutmeg (trust me on this one!), 1/2 cup of grated Gruyere cheese, and 1/2 cup of grated Parmesan cheese.

How to Make Spaghetti Squash Au Gratin: Step-by-Step Instructions

Okay, time to get cooking! Don’t be intimidated, it’s way easier than it looks. Just follow these steps, and you’ll have a bubbling, cheesy dish of Spaghetti Squash Au Gratin in no time. I promise!

1. First things first: Preheat your oven to 400°F (200°C). This is super important, so don’t skip it! While the oven’s heating up, let’s get that squash ready.

2. Prep the squash: Halve your spaghetti squash and scoop out all those seeds (save ’em to roast later if you’re feeling fancy!). Drizzle the cut sides with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Don’t be shy!

3. Bake the squash: Place the squash halves cut-side down on a baking sheet (line it with parchment for easy cleanup!). Bake for 40-50 minutes, or until the squash is tender. You should be able to easily pierce it with a fork. If it’s still hard, give it a few more minutes. No one likes crunchy squash!

4. Shred the squash: Once the squash is cool enough to handle (careful, it’s HOT!), use a fork to shred the inside into those spaghetti-like strands. This is the fun part! Set it aside for now.

5. Make the cheesy sauce: Okay, this is where the magic happens. Melt 1 tablespoon of butter in a saucepan over medium heat. Once melted, whisk in 1/4 cup of all-purpose flour. Cook for about 1 minute, stirring constantly. You’re making a roux! It should look kind of like wet sand. Don’t let it burn!

6. Add the milk: Gradually whisk in 2 cups of milk until the sauce is smooth. Keep whisking to avoid lumps! Bring the sauce to a simmer, then reduce the heat to low and cook for about 5 minutes, or until the sauce has thickened up. It should be able to coat the back of a spoon. If it’s too thin, just keep simmering! If it’s too thick, add a splash more milk.

7. Cheese it up! Take the sauce off the heat and stir in 1/4 teaspoon of nutmeg (don’t skip this!), 1/2 cup of grated Gruyere cheese, and 1/2 cup of grated Parmesan cheese. Stir until all the cheese is melted and the sauce is smooth and dreamy.

8. Combine and bake: Gently combine the shredded spaghetti squash with the cheese sauce. Make sure all the squash is nicely coated in that cheesy goodness.

9. Bake it till bubbly: Pour the squash mixture into a baking dish (I use an 8×8 inch dish, but anything similar will work). Bake for 20-25 minutes, or until the top is golden brown and bubbly. Drool-worthy!

10. Let it rest: This is the hardest part, I know! But trust me, let the Spaghetti Squash Au Gratin stand for a few minutes before serving. This helps the sauce set up a bit, and it won’t be scorching hot. Plus, it gives you a chance to admire your creation!

Tips for the Best Spaghetti Squash Au Gratin

Okay, so you’ve got the basics down, but wanna take your Spaghetti Squash Au Gratin from “good” to “OMG AMAZING!”? Of course, you do! Here are my top tips for a guaranteed cheesy, delicious success:

• Pick the right squash: Look for a spaghetti squash that feels heavy for its size. That usually means it’s nice and dense! And make sure it’s free of soft spots or bruises.
• Sauce too thin? No problem!: If your cheese sauce isn’t thickening up enough, mix a teaspoon of cornstarch with a tablespoon of cold milk and whisk it into the sauce. Simmer for a minute or two, and it’ll be perfect!
• Golden-brown perfection: Want that extra crispy top? Pop the au gratin under the broiler for the last minute or two, but WATCH IT LIKE A HAWK! We’re going for golden brown, not burnt.

Variations on Spaghetti Squash Au Gratin

Alright, so you’ve mastered the classic. Now, let’s get a little crazy! The beauty of this Spaghetti Squash Au Gratin is that it’s like a blank canvas. Wanna add some extra flavor? Here are some of my favorite ways to jazz it up. Trust me, it’s hard to go wrong!

• Cheese, please!: Swap out the Gruyere and Parmesan for cheddar, mozzarella, or even a little smoked Gouda. Ooh la la! Just make sure it melts well.

• Veggie power: Stir in some sautéed spinach (squeeze out the excess water first!), some roasted mushrooms (like these Spinach Mushroom Ricotta Stuffed Zucchini!), or even some caramelized onions. Veggies galore!

• Protein boost: Add some diced cooked ham, crispy bacon crumbles, or even some shredded rotisserie chicken. Suddenly, it’s a main course! Just don’t go overboard.

Serving Suggestions for Spaghetti Squash Au Gratin

Okay, you’ve got this amazing, cheesy, veggie-packed Spaghetti Squash Au Gratin… now what do you serve with it? Don’t stress, I’ve got you covered! This stuff pairs perfectly with so many things. I often serve it with a simple green salad, or sometimes, if I’m feeling fancy, I’ll whip up my Garlic Butter Chicken and Broccoli. And hey, if you’re grilling, a Grilled Steak Bowl with Sauce is always a winner!

Frequently Asked Questions About Spaghetti Squash Au Gratin

Got questions? I’ve got (hopefully!) answers! Here are a few of the things I get asked most often about this Spaghetti Squash Au Gratin. Don’t be shy – if you have another question, drop it in the comments!

Can I use frozen spaghetti squash?

Totally! Just thaw it completely and squeeze out any excess water before adding it to the cheese sauce. Fresh is best, but frozen works in a pinch!

Can I make this ahead of time?

You bet! You can assemble the Spaghetti Squash Au Gratin a day ahead of time and store it in the fridge. Just add a few extra minutes to the baking time to make sure it’s heated through.

What other cheeses can I use?

Oh, the possibilities! Cheddar, mozzarella, provolone, fontina… they all work great! Just choose cheeses that melt well and that you enjoy the flavor of. Don’t be afraid to experiment. Trust me, it will come out cheesy and delicious.

Estimated Nutritional Information for Spaghetti Squash Au Gratin

Okay, so you’re probably wondering about the nutritional info, right? Here’s a quick estimate of what you’re looking at per serving (but remember, it’s just an estimate!). We’re talking calories, fat, protein, carbs – the whole shebang!

Enjoy Your Delicious Spaghetti Squash Au Gratin!

Alright, there you have it! My (not-so) secret recipe for oh-so-comforting Spaghetti Squash Au Gratin. I really hope you give it a try! And if you do, pretty please leave a comment and let me know how it turned out. Did you love it? Did you tweak it? I wanna know! Bonus points if you snap a pic and share it on social media! Thanks so much for trying my recipe – happy cooking!

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