Description
A creamy, comforting low-carb Spaghetti Squash Au Gratin featuring tender spaghetti squash strands baked in a rich cheddar and Parmesan cheese sauce topped with a golden, bubbly crust. This dish is quick to prepare, light yet satisfying, making it perfect for family dinners or entertaining guests.
Ingredients
Scale
Main Ingredients
- 1 medium spaghetti squash (about 3–4 pounds)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
Optional Ingredients
- Fresh thyme leaves or other fresh herbs (rosemary, sage, chives) for seasoning
- 1/4 cup breadcrumbs for topping
Instructions
- Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Lightly coat the flesh with olive oil. Place the halves cut side down on a parchment-lined baking sheet and roast for about 40 minutes, or until the flesh shreds easily with a fork into spaghetti-like strands.
- Make the Cheese Sauce: While the squash roasts, melt butter in a saucepan over medium heat. Sauté the minced garlic until fragrant. Whisk in the heavy cream, then gradually add shredded cheddar and Parmesan cheeses, stirring until melted and smooth. Season with salt, pepper, and fresh thyme or other herbs if desired.
- Combine and Assemble: Once the squash is roasted, use a fork to scrape the flesh into strands directly into a large mixing bowl. Pour the warm cheese sauce over the squash strands and gently toss to coat evenly.
- Bake Au Gratin: Transfer the mixture to a buttered baking dish. Sprinkle breadcrumbs on top if using, to create a crisp crust. Bake in the preheated oven at 375°F (190°C) for 15 to 20 minutes until the top is golden brown and bubbly.
Notes
- Choose a medium-sized spaghetti squash for even cooking and easy shredding.
- Do not overcook the squash to prevent mushiness when baked with the sauce.
- Use freshly grated cheeses for best melting texture and flavor.
- Adjust salt and seasoning after making the cheese sauce, before mixing with squash.
- Let the dish rest 5 minutes after baking to set the sauce and ease serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 75mg
Keywords: spaghetti squash, au gratin, low carb, cheesy, comfort food, gluten free, baked squash, creamy, cheddar, Parmesan
