Oh my goodness, let me tell you about my love affair with Spaghetti Squash Au Gratin! This dish is a total game-changer when it comes to comfort food. It’s creamy, cheesy, and just the right amount of indulgent, all while being a vegetarian delight! Every time I make it, my kitchen fills with the most heavenly aroma, and I can hardly wait for it to come out of the oven. Trust me, the first forkful of that cheesy goodness combined with the tender strands of spaghetti squash is pure bliss. It’s perfect for cozy dinners, impressing guests, or even just treating yourself on a weeknight. If you’re looking for a satisfying main dish that makes veggies shine, you’ve hit the jackpot with this one!
Ingredients
- 1 medium spaghetti squash
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
How to Prepare Spaghetti Squash Au Gratin
Preheat the Oven and Prepare the Squash
First things first, you’ll want to preheat your oven to 375°F (190°C). While that’s heating up, grab your spaghetti squash and carefully cut it in half lengthwise. Be cautious here; those squash can be tough! Scoop out the seeds with a spoon—don’t worry, it’s easier than it sounds. Now, brush the insides of each half with a good drizzle of olive oil, and sprinkle with salt and black pepper. This is where the flavor begins, so don’t skimp!
Bake the Squash
Next, place the squash halves cut side down on a baking sheet lined with parchment paper. This helps with easy cleanup! Bake them in the preheated oven for about 30-40 minutes until they’re tender. You’ll know they’re ready when you can easily pierce the skin with a fork. Just think of the wonderful aroma filling your kitchen while you wait—yum!
Make the Cheese Sauce
While the squash is baking, let’s whip up that dreamy cheese sauce! In a saucepan over medium heat, pour in the heavy cream and toss in the minced garlic, salt, pepper, and paprika. Stir it gently as it warms up. Once it’s heated through, add in the shredded cheddar and grated parmesan cheese. Keep stirring until everything is melted and wonderfully creamy. It’s going to be cheesy perfection—trust me!
Combine and Bake Again
Once your squash is baked and tender, take it out of the oven and let it cool for a minute. Now, scrape the insides with a fork to create those lovely strands. Combine the spaghetti squash strands with your luscious cheese sauce, mixing it all together in a baking dish. Top it off with a little extra cheese (because why not?). Pop it back in the oven for another 15 minutes until it’s bubbly and golden on top. Oh, you’re in for a treat!
Why You’ll Love This Recipe
- Quick preparation means you can whip this up even on busy weeknights.
- Rich, cheesy flavors that satisfy any comfort food craving.
- Vegetarian-friendly, making it a perfect main dish for meatless meals.
- Versatile—feel free to mix in your favorite veggies or proteins!
- It’s a hit with both kids and adults, so everyone will love it.
- Perfect for leftovers; it tastes just as good the next day!
Tips for Success
To ensure your Spaghetti Squash Au Gratin turns out absolutely divine, here are a few tips from my kitchen to yours! First, pick a spaghetti squash that feels heavy for its size; it’s usually a good sign of ripeness. When you’re scooping out the seeds, don’t stress if you leave a little flesh behind; that just adds extra flavor! For the cheese sauce, feel free to experiment with different cheeses—Gruyère or mozzarella can add a nice twist. And if you want to elevate it further, toss in some cooked bacon or sautéed mushrooms for added depth. Lastly, let it rest for a few minutes after baking; it helps the flavors meld beautifully!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use. Typically, a serving of Spaghetti Squash Au Gratin contains about 320 calories, 28g of fat, 10g of protein, and 10g of carbohydrates. It’s a deliciously satisfying dish that’s also quite filling!
FAQ about Spaghetti Squash Au Gratin
Can I use a different type of cheese?
Absolutely! While I love cheddar and parmesan, you can mix it up with your favorites like Gruyère or mozzarella for a different flavor profile. Just remember that the melting qualities might vary!
What if I don’t have heavy cream?
No worries! You can substitute with half-and-half or whole milk, but the sauce might not be as rich and creamy. If you have cream cheese, mixing that in can also work wonders!
Can I make this ahead of time?
Yes! You can prepare the squash and cheese sauce in advance, then combine and bake when you’re ready to serve. Just make sure to store everything in the fridge until you’re set to pop it in the oven!
How do I know when the squash is fully cooked?
The squash is done when you can easily pierce the skin with a fork, and the strands inside are tender. It should also smell heavenly—trust your nose!
Can I add protein to this dish?
Of course! Adding cooked chicken, sausage, or even chickpeas can amp up the protein content and make it even heartier. Just mix them in with the cheese sauce before combining with the squash!
Storage & Reheating Instructions
To store your delicious Spaghetti Squash Au Gratin leftovers, let it cool completely before transferring it to an airtight container. It’ll keep well in the fridge for about 3-5 days. When you’re ready to enjoy it again, simply reheat in the oven at 350°F (175°C) for about 20 minutes, or until warmed through. You can also pop it in the microwave for a quicker option, heating in 30-second intervals until hot. Just be careful not to overcook it!
Print
Spaghetti Squash Au Gratin: 5 Reasons to Indulge Today
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cheesy and creamy dish made with spaghetti squash.
Ingredients
- 1 medium spaghetti squash
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the spaghetti squash in half and scoop out the seeds.
- Brush the inside with olive oil, salt, and pepper.
- Place the squash halves cut side down on a baking sheet.
- Bake for 30-40 minutes until tender.
- While baking, heat cream in a saucepan and add garlic, salt, pepper, and paprika.
- Stir in cheddar and parmesan until melted.
- Scrape the spaghetti squash into strands and mix with the cheese sauce.
- Transfer to a baking dish and top with additional cheese.
- Bake for another 15 minutes until bubbly and golden.
Notes
- Adjust cheese types based on preference.
- Can add cooked bacon for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg
Keywords: Spaghetti Squash Au Gratin