Name: Creamy Spaghetti Squash Au Gratin
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 medium spaghetti squash, halved and seeded; 2 cloves garlic, minced; 1 small onion, finely chopped; 1 tbsp butter or olive oil; 1/2 cup heavy cream or half-and-half; 2 oz cream cheese; 1 cup shredded cheddar cheese; 1/4 cup grated Parmesan cheese; Salt and pepper, to taste; 1/8 tsp ground nutmeg (optional); Fresh parsley, chopped (optional, for garnish)

Jump to Recipe·Leave a Review

This Creamy Spaghetti Squash Au Gratin is one of my favorite ways to turn a humble squash into a rich and cheesy side dish—or even a full-on cozy dinner. I roast tender spaghetti squash and mix it with a creamy, garlicky cheese sauce before baking it until bubbly and golden on top. It’s low-carb, comforting, and packed with flavor in every bite.

Creamy Spaghetti Squash Au Gratin

Why You’ll Love This Recipe

I love how this dish feels indulgent while still being light. Spaghetti squash has that naturally buttery texture that pairs so well with cheese and cream. It’s also a great way to sneak in veggies without sacrificing taste. Whether I serve it as a side or enjoy a big bowl as my main course, it never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Spaghetti squash, halved and seeded
Garlic, minced
Onion, finely chopped
Butter or olive oil
Heavy cream or half-and-half
Cream cheese
Shredded cheddar cheese
Parmesan cheese
Salt and pepper
Nutmeg (optional, for added warmth)
Fresh parsley (optional for garnish)

Directions

I start by roasting the spaghetti squash at 400°F for about 35–40 minutes until the flesh is tender and can be scraped into strands with a fork.
While it’s roasting, I sauté onion and garlic in butter until soft and fragrant.
I stir in heavy cream and cream cheese, letting everything melt into a smooth sauce.
I add in shredded cheddar and parmesan, whisking until the sauce is creamy and thickened.
Once the squash is cool enough to handle, I scrape the strands into a mixing bowl and combine them with the cheese sauce.
I transfer the mixture to a baking dish, sprinkle extra cheese on top, and bake it until bubbly and golden—about 15–20 minutes.
I garnish with fresh parsley before serving for a little color and freshness.

Servings and timing

This recipe serves about 4 people as a side, or 2 to 3 as a main. It takes around 15 minutes to prep, 40 minutes to roast the squash, and 20 minutes to finish baking—so it’s ready in just over an hour.

Variations

I sometimes mix in cooked bacon or ham for extra protein and smokiness.
For a sharper flavor, I swap the cheddar for Gruyère or aged gouda.
If I want to lighten it up, I use half-and-half instead of heavy cream.
I’ve also stirred in chopped spinach or kale for some greens.
To make it spicier, I add a pinch of cayenne or crushed red pepper.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 3 days. When reheating, I warm it in the oven at 350°F until hot and bubbly again. The microwave works too, but I cover it loosely to keep the cheese from drying out.

FAQs

Can I make this ahead of time?

Yes, I assemble it in the baking dish and store it in the fridge. When I’m ready, I just bake it until heated through and golden.

Is this dish keto-friendly?

Yes, it’s naturally low in carbs and high in fat from the cheese and cream, making it perfect for a keto-style meal.

What’s the best way to cook spaghetti squash?

I always roast it cut-side down at 400°F—it caramelizes slightly and gets that perfect tender texture.

Can I freeze this dish?

I don’t usually freeze it because the texture can get watery, but if I do, I reheat it in the oven straight from frozen.

What protein can I add to make it a full meal?

I’ve added shredded chicken, ground turkey, or even sausage to the cheese mixture for a heartier version.

Conclusion

This Creamy Spaghetti Squash Au Gratin is a cozy, cheesy dish that brings out the best in this underrated vegetable. I love how easy it is to customize and how it hits that comfort food craving while keeping things a bit lighter. Whether I serve it on the side or as the main event, it always gets rave reviews at the table.