Creamy Spaghetti Squash Au Gratin is a luxurious, low-carb take on classic comfort food. With its tender, noodle-like strands, spaghetti squash becomes the perfect base for a rich and cheesy sauce that melts into every bite. This dish combines the earthy charm of roasted squash with the indulgent depth of Gruyère or Swiss cheese and a touch of Parmesan for a golden, savory crust. It’s ideal for cooler nights, cozy gatherings, or simply when you crave something hearty without the heaviness of pasta.
What makes this recipe truly special is its versatility. The squash roasts into strands that hold up beautifully in a creamy cheese sauce, delivering a creamy texture that remains light. Gruyère adds a nutty, upscale touch, while Parmesan lends a salty finish that crisps beautifully on top. And since it’s naturally gluten-free and lower in carbs, it’s a guilt-free indulgence that still satisfies those cheesy cravings.
Whether you’re following a low-carb diet, gluten-free lifestyle, or just looking for a more wholesome alternative to traditional au gratin potatoes or pasta, this dish checks all the boxes. It works beautifully as a side dish for roasted meats or as a main when paired with a crisp salad or sautéed vegetables. It’s also easy to prepare ahead and bake when ready, making it convenient for meal planning or entertaining.
Roasting the squash concentrates its flavor and softens its texture just enough to contrast beautifully with the silky cheese sauce. And the final bake ensures that bubbly, golden top that everyone looks forward to—every forkful rich with layers of creaminess and comfort.
Servings and timing:
- Serves: 4–6
- Ready in: 1 hour
Ingredients:
- 1 medium spaghetti squash
- 2 tablespoons butter
- 2 cloves garlic, minced
- ½ cup heavy cream
- 1 cup shredded Gruyère or Swiss cheese
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions:
- Roast the squash:
Preheat your oven to 375°F (190°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Place both halves cut side down on a baking sheet lined with parchment paper or foil. Roast for 35–40 minutes, or until the flesh is tender and can be easily shredded with a fork. - Prepare the squash strands:
Once the squash is cool enough to handle, use a fork to scrape out the flesh into long, spaghetti-like strands. Set aside in a bowl. - Make the cheese sauce:
In a large skillet over medium heat, melt the butter and sauté the garlic until fragrant—about 1 minute. Pour in the heavy cream and bring it to a gentle simmer. - Melt the cheese:
Stir in the shredded Gruyère (or Swiss) and half of the Parmesan cheese. Continue stirring until the cheese is completely melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste. - Combine squash and sauce:
Fold the roasted squash strands into the cheese sauce. Stir gently to coat the strands evenly without breaking them down too much. - Bake the gratin:
Transfer the creamy squash mixture into a greased baking dish. Sprinkle the remaining Parmesan cheese evenly over the top. Bake in the preheated oven for 10–15 minutes, or until the top is golden and bubbly. - Garnish and serve:
Remove from the oven and garnish with chopped fresh parsley if desired. Serve hot as a main or comforting side dish.
Variations :
- Mushroom Boost: Add sautéed mushrooms or caramelized onions for a deeper, earthier flavor.
- Protein Packed: Stir in cooked chicken, bacon, or pancetta for a more filling main dish.
- Herb Infused: Mix in fresh thyme or rosemary for an aromatic lift.
- Keto Upgrade: Swap heavy cream for cream cheese and use a sharp cheddar for added fat and boldness.
Tips :
- Choose a medium squash: It should weigh about 2.5–3 pounds to yield enough strands for the cheese sauce.
- Prep ahead: Roast the squash and make the sauce up to 2 days in advance, then assemble and bake when needed.
- Avoid sogginess: After roasting, blot the squash strands lightly with a paper towel to absorb excess moisture before combining with the sauce.
- Broil to finish: For a beautifully browned crust, place under the broiler for 2–3 minutes after baking.
