Get ready to wow your taste buds and your dinner guests with this irresistible Creamy Spaghetti Squash Au Gratin. This dish is a luscious blend of tender roasted squash strands, a luxuriously creamy cheese sauce, and a golden, bubbly top that will have everyone asking for seconds. Rich, comforting, and surprisingly simple to make, it’s the perfect marriage of wholesome veggies and decadent flavors — ideal as a hearty side or even a meatless main course. If you’re searching for a satisfying, gluten-free twist on a classic gratin, you’ll fall in love with every cheesy, flavorful forkful.

Creamy Spaghetti Squash Au Gratin Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of fresh, vibrant ingredients to bring this Creamy Spaghetti Squash Au Gratin to life. Each item on this list has a special role, from delivering rich creaminess to adding that irresistible cheesy crust and, of course, infusing the dish with warm, savory notes.

Spaghetti Squash: Roasted until tender, the squash transforms into golden strands that perfectly soak up the creamy sauce.
Olive Oil: A drizzle helps caramelize the squash during roasting for rich flavor and lovely color.
Unsalted Butter: Adds depth and silkiness to the sauce, while letting you control the saltiness.
Garlic: Fresh garlic brings a subtle kick and aromatic base to the creamy sauce.
Yellow Onion: Finely chopped, onion brings gentle sweetness and bulks up the flavor foundation.
Heavy Cream: The star ingredient for unbeatable richness and a luxuriously smooth texture.
Sour Cream: Adds beautiful tang and keeps the sauce creamy and balanced.
Dijon Mustard: Gives an unexpected but delicious zing that cuts through the richness.
Salt and Black Pepper: Essential seasoning to bring every ingredient to life.
Ground Nutmeg: Just a pinch elevates the dish with warm, nutty undertones.
Gruyère Cheese: Melts beautifully, bringing nutty, complex flavor and gooey texture.
Parmesan Cheese: Offers sharp, salty notes in the sauce and a perfect golden-brown finish.
Fresh Parsley: A bright fresh garnish that cuts through all the creamy richness.

How to Make Creamy Spaghetti Squash Au Gratin

Step 1: Roast the Spaghetti Squash

Begin by preheating your oven to 400°F (200°C). Carefully cut your spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, season with a little salt and pepper, then place them cut-side down on a baking sheet. Roast for 35 to 40 minutes until the squash is fork-tender and golden — this roasting step is what brings out the squash’s flavorful sweetness. Set it aside to cool slightly while you prep the creamy filling.

Step 2: Prepare the Creamy Sauce

While the squash is roasting, get started on your sauce. Melt the unsalted butter in a skillet over medium heat. Add in the garlic and onion, letting them sauté until soft and wonderfully fragrant (about 3 minutes). Now, pour in the heavy cream, sour cream, Dijon mustard, salt, pepper, and nutmeg. Stir together and let the mixture simmer gently for a few minutes, just until it thickens ever so slightly. This is where the magic happens — your kitchen will smell absolutely incredible!

Step 3: Add the Cheese

Remove the skillet from the heat and stir in 1 cup of shredded Gruyère and the grated Parmesan cheese. As they melt into the sauce, you’ll notice it become beautifully smooth, shiny, and oh-so-cheesy. Don’t be afraid to give it a little taste for seasoning; this sauce is the star of your Creamy Spaghetti Squash Au Gratin.

Step 4: Combine with Squash Strands

By now, the squash should be cool enough to handle. Grab a fork and rake it through the flesh to create those incredible spaghetti-like strands. Fold the squash strands into your prepared cheese sauce, mixing thoroughly until every strand is coated in that rich, creamy goodness. It’s an irresistibly cheesy mess — in the best possible way.

Step 5: Assemble and Bake

Reduce your oven temperature to 375°F (190°C). Grease a 9×9-inch baking dish and pour in the creamy squash mixture, smoothing it out evenly. Sprinkle the remaining Gruyère cheese on top for the ultimate golden, bubbly crust. Bake for 20 minutes, then finish under the broiler for 2 to 3 minutes until the top becomes deeply golden and irresistibly crisp. Remember to keep a close eye on it — you want that perfect gratin finish.

Step 6: Garnish and Serve

As soon as it’s bubbling and golden, take your Creamy Spaghetti Squash Au Gratin out of the oven and shower it with a handful of chopped fresh parsley. Let it rest for a couple of minutes — if you can resist! — so it slices up nicely. Now, serve warm and swoon over each creamy bite.

How to Serve Creamy Spaghetti Squash Au Gratin

Garnishes

A sprinkle of fresh parsley is a classic garnish that provides a pop of color and freshness, perfectly cutting through the cheese’s richness. If you’re feeling fancy, a dusting of extra Parmesan on top or even some toasted breadcrumbs (for those not strictly gluten-free) can take things to another level. A light crack of black pepper before serving also adds just the right aromatic touch.

Side Dishes

Though Creamy Spaghetti Squash Au Gratin shines as a stand-alone dish, it’s an ideal partner for simply prepared proteins. Pair it with grilled chicken, juicy roast pork, or a zesty salmon fillet for a memorable meal. It also shares the spotlight beautifully with crisp green salads, roasted root vegetables, or sautéed greens.

Creative Ways to Present

For a show-stopping presentation, try scooping the gratin back into the empty squash shells and baking them until bubbly — it’s rustic, fun, and cuts down on dishes! You can also serve individual ramekins for personal-sized portions, or use as a savory filling for stuffed peppers. However you serve, Creamy Spaghetti Squash Au Gratin is sure to impress.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Spaghetti Squash Au Gratin keeps well in the fridge. Spoon any extras into an airtight container and refrigerate for up to three days. That cheesy goodness actually intensifies in flavor as the dish sits, making leftovers extra delicious.

Freezing

If you’re planning ahead, you can freeze individual portions or the whole baked gratin — just let it cool completely first. Wrap tightly or transfer to freezer-safe containers, label, and freeze for up to two months. When you’re ready, thaw overnight in the fridge for best results.

Reheating

To reheat, simply cover and warm in a 350°F oven until hot and bubbly again. For smaller portions, a few minutes in the microwave will do the trick. If you want to revive that signature golden crust, pop it under the broiler for a brief minute or two before serving.

FAQs

Can I make Creamy Spaghetti Squash Au Gratin ahead of time?

Absolutely! You can assemble the dish up to the baking stage, cover, and refrigerate. When you’re ready to serve, simply bake as directed — just add a few extra minutes since it will be cold from the fridge.

What can I use instead of Gruyère cheese?

While Gruyère is classic for its melt and nutty flavor, you can substitute with Swiss cheese, sharp white cheddar, or fontina. Each brings its own flair to the cheesy profile of this gratin.

Is Creamy Spaghetti Squash Au Gratin gluten free?

Yes, this recipe is naturally gluten free, making it a wonderful low-carb, cheesy option for those avoiding wheat or gluten-containing grains. Just double check your Dijon mustard and toppings to be sure.

Can I add protein for a heartier main dish?

Definitely! Cooked bacon, diced ham, shredded rotisserie chicken, or sautéed mushrooms blend right in with the creamy sauce and squash, making the dish even more satisfying.

How do I choose a ripe spaghetti squash?

Look for a squash that feels firm, heavy for its size, and has dull, slightly golden skin without any green spots or major blemishes. A ripe squash will yield the best texture for Creamy Spaghetti Squash Au Gratin.

Final Thoughts

If you’re searching for a new comfort food favorite, Creamy Spaghetti Squash Au Gratin will win you over with its rich flavors, gooey cheese, and wholesome twist on classic gratin. Give it a try with your next meal — you might just find it becomes a year-round staple in your kitchen!

Creamy Spaghetti Squash Au Gratin Recipe

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4.6 from 12 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Indulge in this rich and creamy spaghetti squash au gratin, a delightful low-carb side dish that’s bursting with cheesy goodness. This dish is a perfect way to enjoy the flavors of fall with a healthy twist.

Ingredients

Scale

For the Spaghetti Squash:

1 large spaghetti squash (about 3 pounds)
2 tablespoons olive oil

For the Creamy Sauce:

2 tablespoons unsalted butter
3 cloves garlic, minced
1/2 cup yellow onion, finely chopped
1 cup heavy cream
1/2 cup sour cream
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 1/2 cups shredded Gruyère cheese, divided
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped

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Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C).
Prepare the Squash: Cut the spaghetti squash in half lengthwise, remove seeds, drizzle with olive oil, season, and roast for 35-40 minutes.
Make the Sauce: In a skillet, cook garlic and onion in butter. Add cream, sour cream, mustard, salt, pepper, nutmeg, and cheeses; stir until smooth.
Combine and Bake: Toss squash with sauce, transfer to a baking dish, top with Gruyère, bake for 20 minutes, then broil.
Serve: Garnish with parsley and enjoy!