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Creamy Spaghetti Squash Au Gratin Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free, Low Carb, Vegetarian

Description

This Creamy Spaghetti Squash Au Gratin recipe is a delicious, low-carb alternative to traditional potato gratin. Roasted spaghetti squash is combined with a rich sour cream and cheese sauce, then baked until bubbly and golden on top. It’s a comforting yet healthy side dish perfect for pairing with roast chicken or a fresh green salad.

Ingredients

Main Ingredients

  • 1 medium spaghetti squash (about 2.5 to 3 pounds)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded Gruyère or Swiss cheese, divided
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Preheat and Prepare Squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper.
  2. Roast Squash: Place the squash halves cut side down on a baking sheet and roast for 35–40 minutes, or until tender and easily shredded with a fork. Remove from oven and let cool slightly.
  3. Scrape Squash Strands: Use a fork to scrape the spaghetti squash strands into a large mixing bowl.
  4. Sauté Aromatics: In a skillet over medium heat, melt the butter and sauté the finely chopped onion until soft, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  5. Make Cheese Sauce: Stir in the sour cream, grated Parmesan cheese, half of the shredded Gruyère cheese, ground nutmeg, and crushed red pepper flakes if using. Mix well to combine.
  6. Combine Squash and Sauce: Fold the roasted spaghetti squash strands into the cheese sauce mixture until evenly coated.
  7. Assemble and Bake: Transfer the mixture to a greased 8×8-inch (or similar) baking dish. Top with the remaining Gruyère cheese and bake for 15–20 minutes, or until bubbly and golden brown on top.
  8. Garnish and Serve: Remove from oven, garnish with chopped fresh parsley, and serve hot for a comforting, cheesy side dish.

Notes

  • For a lighter version, substitute Greek yogurt for sour cream.
  • You can prepare this dish a day in advance and bake just before serving.
  • This gratin pairs wonderfully with roast chicken or a crisp green salad.

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