Spaghetti Squash Au Gratin: A Delightful Twist with Turkey Bacon
Spaghetti Squash Au Gratin is a delicious twist on traditional recipes, combining creamy cheese sauce with roasted spaghetti squash.
Equipment
- oven
- Baking Sheet
- Saucepan
- fork
- baking dish
- parchment paper
Ingredients
Vegetables
- 1 large spaghetti squash (about 3-4 pounds)
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
Dairy
- 3 cups whole milk
- 1 cup grated Gruyere cheese divided
- 1 cup grated sharp cheddar cheese divided
- ½ cup grated Parmesan cheese divided
Baking Essentials
- 4 tablespoons unsalted butter divided
- 4 tablespoons all-purpose flour
- ¼ cup panko breadcrumbs
Spices
- ½ teaspoon salt , plus more to taste
- ¼ teaspoon black pepper , plus more to taste
- ¼ teaspoon nutmeg
Garnish
- 2 tablespoons chopped fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits.
- Drizzle the cut sides of the squash with 2 tablespoons of melted butter. Sprinkle generously with salt and pepper.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 45-60 minutes, or until the squash is easily pierced with a fork and the flesh is tender.
- Once cool enough to handle, use a fork to shred the flesh into spaghetti-like strands. Set aside.
Making the Sauce
- In a large saucepan over medium heat, melt the remaining 2 tablespoons of butter.
- Add the chopped onion to the melted butter and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to create a roux.
- Gradually whisk in the milk, a little at a time, ensuring that there are no lumps. Continue whisking until the sauce is smooth.
- Bring the sauce to a simmer over medium heat, stirring constantly. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
- Stir in the salt, pepper, and nutmeg. Taste and adjust seasonings as needed.
- Remove the saucepan from the heat. Stir in ¾ cup of the Gruyere cheese, ¾ cup of the cheddar cheese, and ¼ cup of the Parmesan cheese until the cheese is melted and the sauce is smooth and creamy. Reserve the remaining cheese for topping.
- Add the shredded spaghetti squash to the cheese sauce and stir gently to combine.
Baking
- Pour the spaghetti squash mixture into a greased 9×13 inch baking dish.
- In a small bowl, combine the remaining ¼ cup Gruyere cheese, ¼ cup cheddar cheese, ¼ cup Parmesan cheese, and panko breadcrumbs.
- Sprinkle the cheese and breadcrumb mixture evenly over the top of the spaghetti squash.
- Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and bubbly.
- Remove the au gratin from the oven and let it rest for 5-10 minutes before serving.
- Garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
Notes
Don’t overcook the squash. Use good quality cheese for the best flavor. Adjust the seasonings to your liking. The au gratin can be assembled ahead of time and stored in the refrigerator for up to 24 hours. Add a few minutes to the baking time if baking from cold. For a little kick, add a pinch of red pepper flakes to the cheese sauce. Feel free to experiment with different types of cheese. For a heartier meal, add some cooked bacon, ham, or sausage to the spaghetti squash mixture. Ensure your cheese is vegetarian-friendly, as some Parmesan cheeses use animal rennet.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 30mgIron: 5mg
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