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Spaghetti Squash Au Gratin

A creamy and cheesy baked spaghetti squash casserole with Gruyère and Parmesan, perfect for cozy dinners and holiday meals.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: American, Autumn
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Squash Base
  • 1 large spaghetti squash halved and seeded
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
Cream Sauce
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup Gruyère cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 0.5 tsp dried thyme
  • 0.25 tsp nutmeg
Topping
  • 0.5 cup mozzarella cheese shredded
  • 2 tbsp fresh parsley chopped
  • 2 tbsp Parmesan cheese extra for topping

Equipment

  • Baking sheet
  • Large skillet
  • Mixing spoon
  • Casserole dish

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Cut spaghetti squash in half lengthwise and remove seeds.
  3. Drizzle squash with olive oil and season with salt and pepper.
  4. Place cut-side down on a baking sheet and roast for 35–40 minutes until tender.
  5. Scrape squash into strands using a fork and set aside.
  6. Reduce oven temperature to 375°F (190°C).
  7. Melt butter in a skillet and sauté garlic until fragrant.
  8. Add heavy cream, thyme, nutmeg, and half the Parmesan cheese. Stir until smooth.
  9. Mix spaghetti squash strands into the cream sauce.
  10. Fold in Gruyère cheese.
  11. Transfer mixture into a greased casserole dish.
  12. Top with mozzarella and remaining Parmesan cheese.
  13. Bake for 20–25 minutes until golden and bubbly.
  14. Broil briefly for extra browning if desired.
  15. Garnish with parsley and serve warm.

Notes

For extra flavor, add crispy bacon or sautéed mushrooms. Allow the squash to drain slightly before mixing with the sauce to prevent excess moisture.