Spaghetti Squash Au Gratin
Spaghetti Squash Au Gratin is a comforting and indulgent dish that combines tender strands of spaghetti squash with a luscious, creamy cheese sauce and a perfectly golden-brown topping. This low-carb delight is ideal for cozy evenings or festive gatherings, promising to impress guests while satisfying cravings. With its rich flavors and simple preparation, you’ll find yourself making this dish time and time again.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup heavy cream
- 1 cup grated sharp cheddar cheese
- 1/2 cup grated Gruyère cheese
- 1 tsp garlic powder
Instructions
- Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
- Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle olive oil over the cut sides. Season generously with salt and pepper.
- Place the squash halves cut-side down on the baking dish and roast for about 40 minutes until tender.
- While roasting, whisk together heavy cream, garlic powder, and half of the grated cheeses in a bowl; season to taste.
- After roasting, flip the squash over and scrape out the strands with a fork into a separate bowl. Mix with the creamy sauce until well coated.
- Transfer the mixture back into the squash shells, sprinkle remaining cheese on top, and bake for an additional 15-20 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 1/4 of recipe (approximately 200g)
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg
Keywords: Experiment with different cheeses like mozzarella or goat cheese for varied flavors. Add sautéed vegetables or crispy bacon for extra texture and taste. Leftovers can be stored in an airtight container in the fridge for up to four days; reheat at 350°F until warmed through.