Hearty Cheesy Spaghetti Squash Au Gratin Bake (Print Version)

Cheesy Spaghetti Squash Au Gratin is a comforting bake. Roasted squash, creamy cheese sauce, and a crispy topping make for a satisfying, easy meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 80 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Spaghetti Squash Base

01 - 1 medium spaghetti squash (about 3-4 lbs)
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste

→ Creamy Cheese Sauce

04 - 4 tbsp unsalted butter
05 - 4 tbsp all-purpose flour
06 - 3 cups whole milk
07 - 1 cup shredded sharp cheddar cheese, freshly grated
08 - 1/2 cup shredded Gruyère cheese, freshly grated
09 - 1/2 tsp garlic powder
10 - Pinch of freshly grated nutmeg (or ground nutmeg)
11 - Salt and freshly ground black pepper, to taste

→ Crispy Topping

12 - 1/2 cup Panko breadcrumbs
13 - 1/4 cup grated Parmesan cheese

→ Optional Extras

14 - 1/4 cup chopped fresh parsley or chives, for garnish
15 - Pinch of cayenne pepper for a little kick

# Instructions:

01 - Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise – this can be a workout, so be careful! Scoop out the seeds and stringy bits. Brush the cut sides with a little olive oil, season with salt and pepper, then place cut-side down on a baking sheet. Roast for 35-45 minutes, or until fork-tender. This is where the magic starts; you'll smell that sweet, earthy aroma filling your kitchen. Don't rush it; that caramelization is key for a flavorful Cheesy Spaghetti Squash Au Gratin.
02 - Once roasted, let the squash cool enough to handle. Use a fork to gently scrape out the 'spaghetti' strands into a colander. This step is super important! I've made the mistake of not draining it enough, and the gratin ended up a bit watery. Really press down on the squash in the colander to get rid of excess moisture. You want those strands firm, not soggy, for the best texture in your Cheesy Spaghetti Squash Au Gratin.
03 - While the squash cools, melt the unsalted butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1-2 minutes, stirring constantly, until it forms a pale, nutty-smelling roux. Slowly whisk in the whole milk, a little at a time, until smooth. Bring to a gentle simmer, stirring, until the sauce thickens. It should coat the back of a spoon. This is the heart of your Cheesy Spaghetti Squash Au Gratin; it's going to smell so rich and inviting!
04 - Remove the saucepan from the heat. Stir in the sharp cheddar, Gruyère, garlic powder, and a pinch of nutmeg. Keep stirring until all the cheese is completely melted and the sauce is smooth and glossy. Season with salt and black pepper to taste. I always sneak a little taste here to make sure it's perfectly seasoned – don't be shy! This creamy, dreamy sauce is what makes this Cheesy Spaghetti Squash Au Gratin so irresistible.
05 - In a large bowl, combine the drained spaghetti squash strands with about two-thirds of your glorious cheese sauce. Stir gently to coat everything evenly. Pour this mixture into a greased 9x13 inch baking dish. This is where it starts looking like a real dish! Make sure it’s spread out evenly. Honestly, I sometimes get a little messy here, but it’s all part of the fun of making a truly homemade Cheesy Spaghetti Squash Au Gratin.
06 - Pour the remaining cheese sauce over the top of the squash mixture. In a small bowl, mix the Panko breadcrumbs with the grated Parmesan cheese and sprinkle evenly over the gratin. Bake for 20-25 minutes, or until the topping is golden brown and bubbly. The smell of toasted breadcrumbs and melted cheese is just incredible – you'll know it's ready when the edges are bubbling and it looks absolutely irresistible. Let it sit for a few minutes before serving, if you can wait!

# Notes:

01 - Don't rush the squash roasting; that caramelization is everything.
02 - Leftovers reheat best gently in the oven, not the microwave, to keep the texture right.
03 - Tried smoked paprika instead of nutmeg once – gave it a nice, unexpected depth!
04 - A sprinkle of fresh chives before serving makes it look fancy without effort.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - large bowl
03 - medium saucepan
04 - whisk
05 - colander
06 - baking sheet

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 20-25g
Total Carbohydrate: 25-30g
Protein: 15-20g

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