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I am really obsessed with this Spaghetti Squash Au Gratin! It’s so creamy and cheesy and the perfect side for…well, anything! If you have trouble eating your veggies, this recipe is for you! Everything is better with cheese!
Ingredients Needed For Spaghetti Squash Au Gratin
- spaghetti squash
- olive oil
- sea salt
- black pepper
- salted butter
- all-purpose flour
- milk
- white cheddar
- sharp cheddar
Kitchen Tools Used In This Recipe
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Buy Now → How To Make Spaghetti Squash Au Gratin
First, we need to roast the spaghetti squash. This can be done ahead of time and refrigerated until you are ready to make the Au Gratin. No more than five days.
Preheat the oven to 400 degrees and line a sheet pan with parchment. Cut the squash into halves and scoop out the seeds. Drizzle with olive oil.
Flip the squash over onto the parchment and bake for 40 – 45 minutes.
Remove from oven and let cool for a few minutes just so they are easier to shred.
Run a fork through each squash to make “spaghetti”. If you are making the squash ahead of time, let it cool and store in an airtight container.
When you are ready to finish the Au Gratin. Use a medium saucepan to melt the butter on a medium-low heat.
Add the flour to the melted butter and mix immediately.
Slowly add the milk, stirring continuously. Bring the sauce to a low boil for a few minutes until is thickens up. You want the consistency of a creamy sauce but so thick that it’s like a paste.
Evenly pour the sauce into each of the spaghetti squash halves.
Top with the shredded cheese mixture.
Bake the squash at 350 for 30 – 45 minutes until the cheese is bubbly and lightly browned.
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Spaghetti Squash Au Gratin
- Total Time: 1 hour 30 minutes
- Yield: 4 Servings 1x
Ingredients
- 2 spaghetti squash
- 2 tbsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Au Gratin
- 1 tbsp salted butter
- 1 tbsp all-purpose flour
- 1 cup milk
- 2 oz white cheddar, shredded
- 2 oz sharp cheddar, shredded
Instructions
- Pre-heat oven to 400 degrees and line a sheet pan with parchment or foil.
- Cut each squash in half and scoop out seeds.
- Drizzle each half with olive oil and season with salt and pepper to taste.
- Flip over on to parchment so skin side is up.
- Bake for 45 minutes.
- Remove from oven and reduce oven temp to 350.
- Flip over squash and shred with a fork to make “spaghetti”.
- In a medium saucepan, melt butter over medium-low heat.
- Add flour, stirring continuously.
- Then slowly add milk, stirring continuously.
- Let sauce come to a low boil a for few minutes, continue to stir so it doesn’t burn or stick.
- Evenly pour sauce into each of the squash halves.
- Evenly top each half with cheese.
- Bake for 30 – 45 minutes until cheese is bubbly and slightly browned.
- Enjoy!
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course, Side Dish
Nutrition
- Calories: 203