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Spaghetti Squash Au Gratin

Close-up of a freshly baked spaghetti squash au gratin in a baking dish, topped with melted cheese and parsley.
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A cheesy, baked spaghetti squash casserole that is low-carb and gluten-free, perfect for a weeknight dinner.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded Gruyere cheese
  • 1/4 cup shredded cheddar cheese
  • 1 clove garlic, minced
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon chopped fresh parsley, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Brush the cut sides of the squash with olive oil and season with salt and pepper.
  4. Place the squash halves cut-side down on a baking sheet.
  5. Roast for 30-40 minutes, or until tender when pierced with a fork.
  6. Let the squash cool slightly, then use a fork to scrape out the strands.
  7. In a bowl, combine the spaghetti squash strands, heavy cream, Parmesan cheese, Gruyere cheese, cheddar cheese, minced garlic, salt, and pepper.
  8. Mix well to combine.
  9. Transfer the mixture to a greased baking dish.
  10. Bake for 15-20 minutes, or until bubbly and golden brown on top.
  11. Garnish with fresh parsley before serving.

Notes

  • For a richer flavor, you can add a pinch of nutmeg to the squash mixture.
  • If you don’t have Gruyere, Swiss cheese can be substituted.
  • This dish pairs well with roasted chicken or pork.
  • Consider this a healthy alternative to traditional potato gratins.

Nutrition

Find it online: https://gourmetgaze.com/spaghetti-squash-au-gratin-recipe/