Creamy Dreamy Spaghetti Squash Au Gratin: A Comfort Food Masterpiece

Spaghetti squash, often relegated to a simple side dish, gets a major upgrade in this decadent and comforting Spaghetti Squash Au Gratin. This recipe transforms the humble squash into a creamy, cheesy, and utterly irresistible main course (or a show-stopping side). It’s perfect for a chilly evening, a potluck gathering, or any time you’re craving something truly special.

This isn’t your average squash recipe. We’re talking layers of tender spaghetti squash strands, a rich and flavorful cream sauce, and a generous blanket of perfectly browned cheese. The beauty of this dish lies in its simplicity. While it tastes incredibly indulgent, it’s surprisingly easy to make and relies on pantry staples.

## Why You’ll Love This Spaghetti Squash Au Gratin

* **Comfort Food at its Finest:** This dish is pure comfort food, with its creamy texture, cheesy goodness, and satisfying warmth.
* **Easy to Make:** Despite its impressive presentation, this recipe is straightforward and requires minimal culinary expertise.
* **Versatile:** Customize it to your liking with different cheeses, vegetables, and seasonings.
* **Healthy-ish:** Okay, it’s au gratin, so it’s not exactly a health food. But spaghetti squash is a nutrient-rich vegetable that adds fiber and vitamins to your diet. You can also lighten it up by using reduced-fat dairy products.
* **Make-Ahead Friendly:** Prepare the au gratin ahead of time and bake it just before serving.

## Ingredients You’ll Need

* **Spaghetti Squash:** The star of the show! Look for a squash that feels heavy for its size and has a firm, smooth skin.
* **Heavy Cream:** Provides the richness and creaminess that makes this dish so decadent. You can substitute with half-and-half for a lighter version, but the texture won’t be quite as luxurious.
* **Butter:** Used to sauté the aromatics and create a flavorful base for the cream sauce.
* **All-Purpose Flour:** Helps to thicken the cream sauce. Gluten-free flour blends also work well.
* **Garlic:** Adds a savory depth of flavor.
* **Nutmeg:** A pinch of nutmeg enhances the creaminess and adds a subtle warmth.
* **Gruyere Cheese:** My personal favorite for au gratin. It melts beautifully and has a nutty, slightly sweet flavor. You can substitute with other cheeses like cheddar, fontina, or provolone.
* **Parmesan Cheese:** Adds a salty, umami flavor and helps to create a golden-brown crust.
* **Salt and Pepper:** To season the dish to perfection.
* **Optional Add-Ins:** Cooked bacon or pancetta, sautéed mushrooms, chopped spinach, fresh herbs (thyme, rosemary, sage).

## Step-by-Step Instructions

Let’s get cooking! Follow these simple steps to create your own delicious Spaghetti Squash Au Gratin.

### 1. Prepare the Spaghetti Squash

* **Preheat Oven:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
* **Cut the Squash:** Carefully cut the spaghetti squash in half lengthwise. This can be a bit tricky, so use a sharp knife and be extra cautious. You can microwave the squash for 2-3 minutes to soften it slightly if needed.
* **Remove Seeds:** Scoop out the seeds and stringy bits from the center of each half.
* **Season:** Drizzle the cut sides of the squash with olive oil, salt, and pepper.
* **Roast:** Place the squash cut-side down on the prepared baking sheet and roast for 45-60 minutes, or until the flesh is tender and easily pierced with a fork. The cooking time will vary depending on the size of your squash.
* **Cool Slightly:** Remove the squash from the oven and let it cool slightly.
* **Shred the Squash:** Use a fork to shred the squash into spaghetti-like strands. Transfer the strands to a large bowl.

### 2. Make the Cream Sauce

* **Melt Butter:** In a saucepan over medium heat, melt the butter.
* **Sauté Garlic:** Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
* **Add Flour:** Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help to thicken the sauce.
* **Gradually Add Cream:** Slowly pour in the heavy cream, whisking constantly to prevent lumps from forming.
* **Simmer:** Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened slightly. Continue whisking occasionally.
* **Season:** Remove the saucepan from the heat and season with salt, pepper, and a pinch of nutmeg. Taste and adjust the seasonings as needed.
* **Add Cheese:** Stir in half of the Gruyere cheese and half of the Parmesan cheese until melted and smooth. Reserve the remaining cheese for topping.

### 3. Assemble the Au Gratin

* **Combine:** Pour the cream sauce over the spaghetti squash strands in the bowl and toss to combine everything evenly. Add any optional ingredients like cooked bacon or sautéed mushrooms at this stage.
* **Transfer to Baking Dish:** Transfer the spaghetti squash mixture to a greased 9×13 inch baking dish (or a similarly sized oven-safe dish).
* **Top with Cheese:** Sprinkle the remaining Gruyere and Parmesan cheese evenly over the top of the squash mixture.

### 4. Bake the Au Gratin

* **Bake:** Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. If the top is browning too quickly, you can tent it with foil.
* **Broil (Optional):** For an extra crispy top, broil for the last 1-2 minutes, watching carefully to prevent burning.
* **Let it Rest:** Remove the au gratin from the oven and let it rest for 5-10 minutes before serving. This will allow the sauce to thicken slightly.

## Tips for Success

* **Don’t Overcook the Squash:** Overcooked spaghetti squash will be mushy. You want it to be tender but still have some texture.
* **Use Good Quality Cheese:** The cheese is a key component of this dish, so use the best quality you can afford. Gruyere and Parmesan are classic choices, but feel free to experiment with other cheeses.
* **Adjust the Seasoning:** Taste the sauce and squash mixture frequently and adjust the seasonings to your liking. Don’t be afraid to add a little extra salt, pepper, or nutmeg.
* **Make it Ahead:** You can assemble the au gratin ahead of time and store it in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
* **Broil with Caution:** Broiling can quickly burn the cheese, so watch it very carefully.
* **Prevent Soggy Squash:** If you find your roasted squash is too watery, gently squeeze out excess moisture with a clean kitchen towel before mixing with the cream sauce.

## Variations and Customizations

* **Add Protein:** Stir in cooked bacon, pancetta, shredded chicken, or Italian sausage for a heartier meal.
* **Add Vegetables:** Sauté mushrooms, spinach, kale, or other vegetables and add them to the squash mixture.
* **Spice it Up:** Add a pinch of red pepper flakes to the cream sauce for a little heat.
* **Use Different Cheeses:** Experiment with different cheeses like cheddar, fontina, provolone, or mozzarella.
* **Add Herbs:** Fresh herbs like thyme, rosemary, or sage add a wonderful flavor.
* **Garlic Lovers:** Roast the garlic cloves alongside the spaghetti squash for an extra garlicky flavor.
* **Crumb Topping:** For extra crunch, top the au gratin with a mixture of breadcrumbs, melted butter, and Parmesan cheese before baking.
* **Lighten It Up:** Use half-and-half instead of heavy cream, reduce the amount of cheese, or add more vegetables to lighten up the dish.
* **Vegan Au Gratin:** Substitute the heavy cream with a cashew cream sauce, use vegan butter, and top with nutritional yeast instead of cheese.

## Serving Suggestions

Spaghetti Squash Au Gratin can be served as a main course or a side dish.

* **Main Course:** Serve with a side salad and crusty bread.
* **Side Dish:** Pair it with roasted chicken, grilled steak, or baked fish.
* **Potluck Dish:** It’s a great dish to bring to potlucks and gatherings because it can be made ahead of time and is always a crowd-pleaser.

## Storage Instructions

* **Refrigerate:** Leftover Spaghetti Squash Au Gratin can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat it in the microwave.
* **Freeze:** While not ideal, you *can* freeze leftover au gratin. However, the texture may change slightly upon thawing. Wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

## Spaghetti Squash Au Gratin Recipe

**Prep time:** 20 minutes
**Cook time:** 1 hour
**Total time:** 1 hour 20 minutes
**Serves:** 6-8

### Ingredients:

* 1 medium spaghetti squash (about 2-3 pounds)
* 2 tablespoons olive oil
* Salt and pepper to taste
* 4 tablespoons butter
* 2 cloves garlic, minced
* 1/4 cup all-purpose flour
* 2 cups heavy cream
* 1/4 teaspoon ground nutmeg
* 1 cup shredded Gruyere cheese, divided
* 1/2 cup grated Parmesan cheese, divided
* Optional add-ins: cooked bacon or pancetta, sautéed mushrooms, chopped spinach, fresh herbs (thyme, rosemary, sage)

### Instructions:

1. **Preheat oven to 400°F (200°C).** Line a baking sheet with parchment paper.
2. **Cut the spaghetti squash in half lengthwise.** Remove the seeds and stringy bits.
3. **Drizzle the cut sides of the squash with olive oil, salt, and pepper.**
4. **Place the squash cut-side down on the prepared baking sheet and roast for 45-60 minutes, or until the flesh is tender.**
5. **Remove the squash from the oven and let it cool slightly.** Use a fork to shred the squash into spaghetti-like strands. Transfer the strands to a large bowl.
6. **In a saucepan over medium heat, melt the butter.** Add the minced garlic and sauté for about 1 minute, or until fragrant.
7. **Whisk in the flour and cook for 1-2 minutes,** stirring constantly.
8. **Slowly pour in the heavy cream,** whisking constantly to prevent lumps from forming.
9. **Bring the sauce to a simmer and cook for 5-7 minutes,** or until it has thickened slightly. Continue whisking occasionally.
10. **Remove the saucepan from the heat and season with salt, pepper, and nutmeg.**
11. **Stir in half of the Gruyere cheese and half of the Parmesan cheese** until melted and smooth. Reserve the remaining cheese for topping.
12. **Pour the cream sauce over the spaghetti squash strands in the bowl and toss to combine.** Add any optional ingredients.
13. **Transfer the spaghetti squash mixture to a greased 9×13 inch baking dish.**
14. **Sprinkle the remaining Gruyere and Parmesan cheese evenly over the top.**
15. **Bake in the preheated oven for 20-25 minutes,** or until the cheese is melted, bubbly, and golden brown. Broil for the last 1-2 minutes for an extra crispy top, if desired.
16. **Let the au gratin rest for 5-10 minutes before serving.**

Enjoy your delicious Spaghetti Squash Au Gratin!

## Final Thoughts

This Spaghetti Squash Au Gratin is a truly special dish that will impress your family and friends. It’s a delicious and comforting way to enjoy spaghetti squash, and it’s surprisingly easy to make. So, give it a try and let me know what you think! I’m confident this will become a new favorite recipe. Bon appétit!