Description

Creamy Spaghetti Squash Au Gratin is a low-carb, cheesy casserole made with roasted spaghetti squash and a rich, garlicky cheese sauce. Baked until bubbly and golden, it’s a cozy, satisfying dish perfect as a comforting side or main course.

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)

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Instructions

Preheat oven to 400°F (200°C). Place spaghetti squash halves cut-side down on a baking sheet and roast for 35–40 minutes, or until tender.
Meanwhile, in a skillet over medium heat, sauté onion and garlic in butter until softened and fragrant, about 5 minutes.
Add heavy cream and cream cheese. Stir until melted and smooth.
Mix in shredded cheddar, Parmesan, salt, pepper, and nutmeg if using. Stir until thick and creamy.
When squash is cool enough to handle, scrape the flesh into strands with a fork and place in a mixing bowl.
Combine squash strands with cheese sauce and mix well.
Transfer to a greased baking dish. Sprinkle additional cheese on top if desired.
Bake at 375°F for 15–20 minutes, or until bubbly and golden.
Garnish with chopped parsley before serving.

Notes

Mix in cooked bacon, ham, or shredded chicken for added protein.

Try Gruyère or gouda instead of cheddar for a flavor twist.

Stir in chopped spinach or kale for extra greens.

Use half-and-half to lighten the dish, or add cayenne for spice.

Reheats best in the oven; microwave with a loose cover to retain moisture.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 290
Sugar: 4g
Sodium: 410mg
Fat: 23g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 11g
Cholesterol: 65mg