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For the best Spaghetti Squash Au Gratin, gather these items: - 1 medium spaghetti squash - 1 cup heavy cream - 1 cup grated Gruyère cheese - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1/2 teaspoon nutmeg - 1 tablespoon olive oil - Salt and pepper to taste - 1/2 cup breadcrumbs - Fresh parsley, chopped (for garnish) Using fresh and high-quality ingredients makes a big difference. Choose a firm spaghetti squash with a smooth skin. The cream should be rich and thick. I always prefer using Gruyère cheese for its great flavor. Freshly grated cheese melts better than pre-packaged options. Also, buy fresh garlic for a stronger taste. You can swap some ingredients if needed. For a lighter dish, use half-and-half instead of heavy cream. Any melty cheese works well. Try cheddar or mozzarella if you want a different flavor. If you need a dairy-free option, use coconut cream and a dairy-free cheese. You can skip the breadcrumbs for a lower-carb option. Just top with extra cheese instead. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This step is key for even cooking. Next, take a medium spaghetti squash. Cut it in half lengthwise. Use a spoon to scoop out the seeds. Drizzle olive oil inside each half. Season with salt and pepper. Place the squash cut-side down on a baking sheet. Roast it in the oven for about 30-40 minutes. Check for tenderness; the flesh should pull into strands easily. While the squash roasts, grab a medium saucepan. Heat it on medium heat. Add minced garlic and sauté for about one minute until fragrant. Pour in one cup of heavy cream, stirring gently. Bring this mixture to a simmer. Add a pinch of nutmeg and season with salt and pepper. Reduce the heat and mix in one cup of grated Gruyère cheese. Stir until it melts. Then add half a cup of grated Parmesan cheese. Make sure everything blends well. Once the squash cools, use a fork to scrape the flesh into spaghetti-like strands. In a large mixing bowl, combine these strands with the creamy cheese mixture. Mix it all well. Transfer the combined mixture to a greased baking dish. Top with breadcrumbs and the rest of the Parmesan cheese. Bake in the oven for 20-25 minutes. Look for a golden, bubbling top. Once done, let it cool slightly. Garnish with chopped parsley before serving. Enjoy your scrumptious spaghetti squash au gratin! To roast spaghetti squash well, first, cut it in half. Use a sharp knife for safety. Scoop out the seeds with a spoon. Then, drizzle the inside with olive oil. Add salt and pepper for taste. Place the squash cut-side down on a baking sheet. Roast it at 375°F (190°C) for 30 to 40 minutes. You know it's done when you can easily pull the flesh into strands with a fork. You can change the flavor of your dish easily. Add more garlic for a stronger taste. A pinch of red pepper flakes gives a nice kick. Want a sweeter touch? Add a little maple syrup or honey. For a fresh taste, mix in some lemon juice. Always taste your mixture before baking. Adjust the seasonings to match your preference. To make this dish, you will need a few key tools. Here’s a list to help you prepare: - Sharp knife - Spoon for scooping seeds - Baking sheet - Medium saucepan - Mixing bowl - Fork for shredding squash - Greased baking dish These tools will help you create a delicious spaghetti squash au gratin with ease. Having the right equipment makes cooking more fun and less stressful. Pro Tips Choosing the Right Squash: Look for a spaghetti squash that feels heavy for its size with a firm skin, indicating freshness and good flavor. Enhancing Flavor: For an extra flavor kick, consider adding diced onion or a pinch of cayenne pepper to the cheese sauce. Breadcrumb Alternatives: If you prefer a gluten-free option, substitute regular breadcrumbs with crushed gluten-free crackers or almond flour. Serving Suggestions: This dish pairs beautifully with a simple green salad or roasted vegetables for a complete meal. {{image_2}} To make this dish vegetarian, simply keep the cheese. For a vegan version, swap the heavy cream with coconut cream or cashew cream. Use a plant-based cheese that melts well. Nutritional yeast can add a cheesy flavor too. You can also add in some cooked veggies like spinach or mushrooms for extra nutrients. These swaps keep the dish creamy and delicious. Cheese choices can change the taste of your dish. Instead of Gruyère, try cheddar or fontina for a sharper flavor. A mix of cream cheese and mozzarella gives a rich texture. If you want something tangy, goat cheese works great. Just remember to adjust the amount based on how strong you want the flavor. For a heartier meal, add protein to your au gratin. Cooked chicken or turkey can blend well. You can also use cooked sausage or bacon for a smoky flavor. If you prefer plant-based options, try adding lentils or chickpeas. They add protein without changing the creamy texture. Adjust your cooking time based on the protein you choose to ensure everything cooks through. To keep your Spaghetti Squash Au Gratin fresh, store it in an airtight container. I recommend letting it cool first. This helps avoid steam buildup. Place the leftovers in the fridge. Use them within three days for the best taste. When you’re ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Transfer the dish to an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 15-20 minutes. You can also use a microwave. Just heat in short bursts, checking often. If stored properly in the fridge, your Spaghetti Squash Au Gratin lasts up to three days. If you want to keep it longer, consider freezing it. In the freezer, it can last for about two months. Just make sure to label it with the date. Spaghetti Squash Au Gratin is a creamy, cheesy dish. It uses roasted spaghetti squash as a base. The squash gets mixed with heavy cream, Gruyère, and Parmesan cheese. Then, you top it with breadcrumbs for a crunchy finish. This dish is rich in flavor and texture. It's a great way to enjoy vegetables in a comforting style. Yes, you can make this dish ahead of time. Prepare the spaghetti squash and cheese mix. Then, store them in the fridge. When ready to bake, combine them and add breadcrumbs. Bake as you normally would. This method saves time on busy days. Just remember to adjust the baking time if the dish is cold from the fridge. You know the spaghetti squash is done when it is tender. When you poke it with a fork, it should feel soft. You can also pull the strands easily from the shell. This usually takes about 30-40 minutes in the oven at 375°F. If you see a little browning on the edges, that’s a good sign too! We covered how to make a delicious Spaghetti Squash Au Gratin. I shared the key ingredients, tips for quality, and substitution ideas. You learned step-by-step instructions for cooking and baking. I included useful tricks for perfect roasting and flavor adjustments. We also explored variations, storage, and reheating tips. This dish is easy to make and can fit many diets. Enjoy experimenting with flavors and alternatives to make it your own!

Spaghetti Squash Au Gratin

A creamy and cheesy spaghetti squash dish baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 medium spaghetti squash
  • 1 cup heavy cream
  • 1 cup grated Gruyère cheese
  • 0.5 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 0.5 teaspoon nutmeg
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 0.5 cup breadcrumbs
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil, and season with salt and pepper.
  • Place the squash cut-side down on a baking sheet and roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and easily pulled into strands with a fork.
  • While the squash is roasting, heat a medium saucepan over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute).
  • Pour in the heavy cream, stirring, and bring it to a simmer. Add the nutmeg and season with salt and pepper.
  • Reduce the heat and stir in the Gruyère and half of the Parmesan cheese until melted and well combined.
  • Once the squash is cooked, allow it to cool slightly before scraping the flesh with a fork to create spaghetti-like strands.
  • Combine the spaghetti squash strands with the creamy cheese mixture in a large mixing bowl, ensuring everything is well mixed.
  • Transfer the mixture into a greased baking dish. Top evenly with breadcrumbs and the remaining Parmesan cheese.
  • Bake in the oven for 20-25 minutes, or until the top is golden and bubbling.
  • Remove from the oven and let it cool slightly. Garnish with chopped fresh parsley before serving.

Notes

Garnish with fresh parsley for added flavor.
Keyword cheesy, gratin, spaghetti squash, vegetarian