Spaghetti Squash Gratin

Transform your dinner table with this decadent Spaghetti Squash Gratin—a low-carb comfort food masterpiece. This creamy casserole features tender roasted spaghetti squash strands enveloped in a rich, velvety sauce made with heavy cream, cream cheese, sharp cheddar, and Parmesan, all elevated by the warmth of sautéed garlic and just a hint of paprika. Topped with a golden, bubbly cheese crust and garnished with fresh parsley, this dish offers a sophisticated way to enjoy spaghetti squash. Perfect as a side dish or vegetarian main course, this recipe is baked to perfection in under an hour, making it a show-stopping yet accessible addition to your meal rotation. Serve it up fresh from the oven for a warm, cheesy delight your whole family will love!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 medium spaghetti squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 4 ounces cream cheese, softened
• 0.75 cups Parmesan cheese, grated
• 1 cup sharp cheddar cheese, shredded
• 2 tablespoons fresh parsley, chopped
• 0.5 teaspoons paprika

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

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

Step 3

Brush the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 4

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

Step 5

While the squash is roasting, prepare the creamy sauce. In a medium saucepan over medium heat, melt the butter and sauté the minced garlic for 1-2 minutes, until fragrant.

Step 6

Stir in the heavy cream and cream cheese, whisking until the cream cheese is fully melted and the mixture is smooth.

Step 7

Add 1/2 cup of grated Parmesan cheese, 3/4 cup of shredded cheddar cheese, 1/2 teaspoon of paprika, and the remaining salt and pepper. Stir until the cheese is melted and the sauce is thick and creamy. Remove from heat.

Step 8

Once the spaghetti squash is cool enough to handle, use a fork to scrape out the flesh, creating spaghetti-like strands. Place the strands into a large mixing bowl.

Step 9

Pour the cheese sauce over the squash strands and stir well to combine.

Step 10

Transfer the mixture to a greased 9x13-inch baking dish. Spread it out evenly and top with the remaining 1/4 cup of Parmesan cheese and 1/4 cup of cheddar cheese.

Step 11

Bake in the 400°F (200°C) oven for 15 minutes, or until the top is golden and bubbly.

Step 12

Remove from the oven and let the gratin cool for 5 minutes. Sprinkle with chopped parsley before serving. Enjoy!

Nutrition Facts

Serving size	(2366.3g)

Amount per serving	% Daily Value*
Calories	2543.4

Total Fat 201.0g	0%
Saturated Fat 91.7g	0%
Polyunsaturated Fat 20.9g
Cholesterol 411.3mg	0%
Sodium 7382.9mg	0%
Total Carbohydrate 140.5g	0%
Dietary Fiber 29.2g	0%
Total Sugars 53.5g
Protein 73.7g	0%

Vitamin D 28.5IU	0%
Calcium 2039.7mg	0%
Iron 9.2mg	0%
Potassium 2667.0mg	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: 67.9%

Protein: 11.1%

Carbs: 21.1%