Spaghetti Squash Au Gratin

Indulge in the creamy, cheesy delight of Spaghetti Squash Au Gratin—an irresistible low-carb twist on a comfort food classic. This dish features tender roasted spaghetti squash strands folded into a velvety sauce made with sharp cheddar, Parmesan, and a hint of garlic and paprika for a subtle kick. Baked to bubbly, golden perfection, it’s a satisfying combination of wholesome vegetables and rich, cheesy goodness. Perfect as a hearty side dish or a stand-alone entrée, this recipe is ideal for weeknight dinners or crowd-pleasing potlucks. Garnish with fresh parsley for a pop of color and brightness, and enjoy a guilt-free gratin that’s both indulgent and nutritious!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 whole (about 2-3 pounds) spaghetti squash
• 2 tablespoons unsalted butter
• 1 medium (diced) yellow onion
• 2 cloves (minced) garlic
• 1 cup heavy cream
• 1 cup (shredded) sharp cheddar cheese
• 0.5 cup (grated) Parmesan cheese
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 2 tablespoons (chopped, optional for garnish) fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds using a spoon.

Step 3

Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes, or until the flesh is tender and can be easily shredded with a fork.

Step 4

While the squash is roasting, heat a large skillet over medium heat. Add the butter and let it melt.

Step 5

Add the diced onion to the skillet and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 6

Reduce the heat to low and stir in the heavy cream. Let it warm for 1-2 minutes, then add the sharp cheddar cheese and half of the grated Parmesan cheese. Stir until the cheese has fully melted and the mixture is smooth and creamy. Season with salt, black pepper, and paprika.

Step 7

Once the spaghetti squash is done roasting, remove it from the oven and let it cool for a few minutes, until it’s safe to handle. Use a fork to shred the flesh into long, spaghetti-like strands. Discard the shell.

Step 8

Reduce the oven temperature to 375°F (190°C).

Step 9

Gently fold the shredded squash into the cheese sauce, ensuring it is evenly coated.

Step 10

Transfer the mixture to a greased 9x9-inch baking dish. Sprinkle the remaining Parmesan cheese evenly over the top.

Step 11

Bake at 375°F for 15-20 minutes, or until the top is bubbly and golden brown.

Step 12

Remove from the oven and let it cool for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(1696.9g)

Amount per serving	% Daily Value*
Calories	2261.8

Total Fat 186.7g	0%
Saturated Fat 103.5g	0%
Polyunsaturated Fat 10.0g
Cholesterol 490.2mg	0%
Sodium 5066.8mg	0%
Total Carbohydrate 90.7g	0%
Dietary Fiber 18.9g	0%
Total Sugars 32.7g
Protein 54.0g	0%

Vitamin D 0IU	0%
Calcium 1549.9mg	0%
Iron 5.0mg	0%
Potassium 1587.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.4%

Protein: 9.6%

Carbs: 16.1%