If you’re searching for a dish that magically transforms a simple vegetable into a showstopping comfort food, Creamy Spaghetti Squash Au Gratin is it. Imagine delicate strands of roasted squash blanketed in an irresistibly rich, garlicky cheese sauce with a touch of nutmeg and crowned with a bubbly, golden topping. This recipe is all about coaxing sweetness and flavor from humble ingredients, dazzling even the toughest veggie skeptics at your table. Whether you need an impressive holiday side or a cozy weeknight treat, Creamy Spaghetti Squash Au Gratin is about to be your new go-to favorite.

Creamy Spaghetti Squash Au Gratin Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Creamy Spaghetti Squash Au Gratin is in its short and sweet ingredient list — each one plays an essential role, building layers of comfort, silkiness, and that crave-worthy cheese pull. Here’s what you’ll need, along with tips to make every element shine.

Spaghetti squash: Roasting brings out its natural sweetness and magically transforms it into gorgeous, golden “spaghetti.” 1 medium (about 3 pounds) is perfect for this gratin.
Unsalted butter: The foundation for a rich sauce; choose unsalted so you can control the seasoning.
Onion: Finely chopped, it adds subtle sweetness and a savory depth behind the scenes.
Garlic: Just two cloves, but they perfume the whole gratin with cozy aroma and flavor.
Heavy cream: This is the secret to that creamy, luxurious cheese sauce — don’t skimp!
Gruyère cheese: Melts beautifully and offers a nutty, slightly earthy flavor that sets this au gratin apart.
Parmesan cheese: Adds salty, umami complexity and a lovely golden finish.
Salt: Essential for waking up all the other flavors; taste and adjust to your liking.
Black pepper: Just a touch balances the richness with a gentle, warming heat.
Ground nutmeg (optional): A pinch delivers subtle warmth — especially magical paired with creamy cheese.
Breadcrumbs or crushed pork rinds (optional): For a crunchy, golden topping — choose pork rinds for a keto-friendly crunch.
Chopped parsley: A final flourish of freshness and color just before serving.

How to Make Creamy Spaghetti Squash Au Gratin

Step 1: Roast the Spaghetti Squash

Start by preheating your oven to 400°F. Carefully halve your spaghetti squash lengthwise and scoop out those seeds (an ice cream scoop works wonders here). Lay the squash cut-side down on a parchment-lined baking sheet, which helps the flesh steam a bit so it becomes perfectly tender. Roast for 35 to 40 minutes until the flesh gives easily when pierced with a fork. After a short cool, use a fork to rake the flesh into lustrous spaghetti-like strands. Set those beautiful golden ribbons aside.

Step 2: Sauté Onion and Garlic

While the squash roasts, melt the butter in a large skillet over medium heat. Add finely chopped onion and cook, stirring often, until soft and aromatic — about 4 to 5 minutes. Stir in the minced garlic and let it cook for just 30 seconds. This quick sizzle releases loads of flavor without risk of burning.

Step 3: Make the Creamy Cheese Sauce

Now for the magic: Pour in the heavy cream and bring it up to a gentle simmer. Add the shredded Gruyère and grated Parmesan in batches, letting them melt smoothly into the cream with each addition. Sprinkle in the salt, black pepper, and a pinch of nutmeg if you like a whisper of wintery warmth. Stir until the sauce is molten, luscious, and glossy.

Step 4: Combine with Squash

Fold the roasted spaghetti squash strands right into that creamy cheese sauce. Toss until each golden strand is generously coated and everything is evenly combined – it should look outrageously creamy and promising even before baking!

Step 5: Assemble and Bake

Generously butter or grease a 9×9-inch baking dish. Pour in your luscious squash mixture and smooth it into an even layer. For that irresistible French gratin finish, scatter the top with breadcrumbs (or pork rinds, if you’re going low-carb). Bake at 375°F for 15 to 20 minutes. You’re looking for bubbling edges and a golden, crisped topping. Let it rest for a few minutes, then garnish with plenty of fresh chopped parsley. Your Creamy Spaghetti Squash Au Gratin is ready to steal the show!

How to Serve Creamy Spaghetti Squash Au Gratin

Garnishes

Garnishing is your chance to add color and a burst of freshness. A shower of chopped parsley over the hot, bubbling gratin not only wakes up the creamy richness but also gives it a restaurant-worthy finish. You could also try a sprinkle of extra cheese, a dusting of cracked black pepper, or even some chives or thyme if you want to riff on the flavor.

Side Dishes

Creamy Spaghetti Squash Au Gratin pairs beautifully with a simple green salad dressed in a tangy vinaigrette. For a cozy dinner, serve it alongside roasted chicken or grilled salmon. It’s also fantastic beside simply prepared steaks, pork chops, or as part of a vegetarian spread with roasted Brussels sprouts or sautéed green beans.

Creative Ways to Present

Want to turn heads at the table? Try spooning Creamy Spaghetti Squash Au Gratin back into the empty squash shells and baking until golden — the presentation is just as impressive as the flavor! For intimate dinners, bake individual portions in small ramekins, or serve buffet-style with a build-your-own garnish station. No matter the occasion, this gratin always looks dazzling straight from the oven.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Spaghetti Squash Au Gratin will keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen, making every bite even more delicious the next day.

Freezing

This dish can be frozen after baking for longer storage. Let it cool completely, then wrap tightly in foil or transfer to a freezer-safe container. It will keep for 1 to 2 months. Note that the texture may be a bit softer after thawing, but it will still be wonderfully cheesy and comforting.

Reheating

To reheat, simply cover the baking dish with foil and warm in a 350°F oven until heated through, about 15 to 20 minutes. For individual servings, the microwave works perfectly as well — just heat gently so the cheese sauce doesn’t separate.

FAQs

Can I substitute another cheese for Gruyère?

Absolutely! Mozzarella is a delicious melt-in alternative if you want a more classic “cheesy” pull, or try Swiss or fontina for a similar nutty flavor. Just be sure to use something that melts well so the gratin stays creamy.

Is Creamy Spaghetti Squash Au Gratin keto-friendly?

Yes, as long as you skip the breadcrumbs and use crushed pork rinds or leave the topping off entirely, Creamy Spaghetti Squash Au Gratin fits beautifully into a low-carb or keto diet — plus, it’s gluten-free if you avoid traditional crumbs!

Can I prepare this dish in advance?

Definitely! Assemble the gratin up to the point of baking, cover, and refrigerate for up to 24 hours. When ready, sprinkle with your topping and bake as directed, adding a few extra minutes if it’s cold from the fridge.

What kind of dish works best for baking the gratin?

A ceramic or glass 9×9-inch baking dish is perfect for even heat distribution, but you can also use any similarly sized oven-safe pan. For a fun twist, bake in individual ramekins for single-serve portions.

Can I use other vegetables in this recipe?

But of course! If you want to mix things up, try adding sautéed mushrooms, spinach, or small florets of cauliflower for extra texture and nutrition. The creamy cheese sauce works wonders on just about any roasted vegetable.

Final Thoughts

There’s just something magical about pulling Creamy Spaghetti Squash Au Gratin bubbling from the oven — it feels celebratory yet comforting, indulgent but veggie-forward. If you’re looking for a way to fall in love with spaghetti squash all over again (or for the first time!), give this recipe a try. You might just find yourself making it on repeat, sharing its creamy, cheesy goodness with everyone who comes to your table.

Creamy Spaghetti Squash Au Gratin Recipe

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4.6 from 28 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and creamy goodness of this Creamy Spaghetti Squash Au Gratin. A delightful low-carb side dish that’s cheesy, flavorful, and satisfying. Perfect for a cozy dinner or special gathering.

Ingredients

Scale

Squash:

1 medium spaghetti squash (about 3 pounds)

Sauce:

2 tablespoons unsalted butter
1 small onion, finely chopped
2 garlic cloves, minced
1 cup heavy cream
1 cup shredded Gruyère cheese
½ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon ground nutmeg (optional)

Topping:

¼ cup breadcrumbs or crushed pork rinds (optional)
chopped parsley, for garnish

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Instructions

Preheat oven and prep squash: Preheat oven to 400°F. Cut spaghetti squash in half, scoop out seeds, and roast cut-side down until tender.
Prepare sauce: Cook onion in butter until soft, add garlic, pour in cream, and simmer with cheeses and seasonings until smooth.
Combine ingredients: Fold cooked squash into the sauce, transfer to a baking dish, and top with breadcrumbs or pork rinds.
Bake: Bake until bubbly and golden.
Serve: Garnish with parsley and enjoy!