Cheesy Spaghetti Squash Gratin

Are you ready for something that feels indulgent but still keeps things on the lighter side? This Cheesy Spaghetti Squash Gratin is the perfect balance—creamy, cheesy, and with just the right amount of savory goodness. Picture tender strands of roasted spaghetti squash smothered in a rich, cheesy sauce, all baked to golden perfection. It’s comfort food with a twist, and trust me, it’ll win over even the pickiest eaters.

Whether you’re trying to sneak more veggies into your meals or you’re just craving something hearty but healthy, this gratin hits all the right notes. It’s a game-changer in the world of veggie dishes, and once you try it, you’ll be hooked!

Why You’ll Love Cheesy Spaghetti Squash Gratin

Comforting and Creamy: The spaghetti squash becomes irresistibly tender, and the creamy cheese sauce coats every strand in cheesy, comforting goodness.

Low-Carb and Veggie-Packed: If you’re cutting down on carbs or just looking for a veggie-filled dish, this gratin is a perfect choice. You won’t miss the pasta, I promise!

Customizable: Want to make it a little bolder? Add some garlic, smoked paprika, or even a sprinkle of cayenne. You can make it as simple or as zesty as you like.

Quick and Easy: While it takes a little time to roast the squash, the rest of the recipe comes together so easily. Plus, the kitchen will smell like a cheesy dream while it’s baking.

Crowd-Pleasing: This one’s guaranteed to impress at family dinners, parties, or any gathering. It’s rich and satisfying but feels light enough for everyone to go back for seconds.

Ingredients in Cheesy Spaghetti Squash Gratin
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Spaghetti Squash: The star of the show, with its naturally light, slightly sweet flavor and stringy texture that mimics pasta. Roasting it brings out its natural sweetness and depth.

Cheddar Cheese: Sharp, melty, and gooey, cheddar gives this gratin its creamy, savory flavor. It’s the ultimate cheese to pair with squash.

Parmesan Cheese: Adds a nutty, salty kick that balances out the richness of the cheddar and enhances the flavors of the squash.

Cream or Milk: For that luscious, creamy base. You can use heavy cream for extra indulgence, or opt for milk for a lighter version.

Garlic and Onion: The aromatic base that infuses the dish with depth and richness. Garlic brings that signature punch, and onion adds sweetness when sautéed.

Eggs: To bind everything together, giving the gratin structure and helping it set perfectly in the oven.

Herbs (Thyme, Parsley): Fresh herbs add a pop of brightness and freshness that cuts through the creaminess, making each bite feel balanced.

Breadcrumbs (optional): For a crunchy, golden topping that adds texture and that satisfying contrast to the smooth, creamy inside.

Instructions

Preheat Your Equipment: Start by preheating your oven to 375°F (190°C). This ensures it’s hot and ready to give your gratin that perfect golden-brown finish.

Roast the Squash: Slice the spaghetti squash in half lengthwise, remove the seeds, and roast it cut-side down on a baking sheet for 40–45 minutes, or until the flesh is tender and easily shredded into strands with a fork.

Prepare the Cheesy Sauce: While the squash roasts, sauté chopped onions and garlic in a bit of olive oil until they’re soft and fragrant. Add in the cream or milk, bring to a simmer, and stir in the cheddar and Parmesan cheeses. Keep stirring until it’s nice and smooth.

Prepare the Squash: Once the squash is done roasting, let it cool slightly. Use a fork to scrape the flesh into long strands and place them in a large bowl. It should resemble spaghetti!

Combine Everything: In the bowl with the squash, mix in the cheesy sauce, beaten eggs, and fresh herbs. Stir until everything is well combined and evenly coated.

Transfer to a Baking Dish: Pour the mixture into a greased baking dish, spreading it out evenly. If you’re using breadcrumbs, sprinkle them generously on top for that crispy, golden finish.

Bake to Perfection: Bake for 20–25 minutes, or until the top is golden and bubbly. Your kitchen will smell absolutely amazing!

Serve and Enjoy: Let the gratin cool for a few minutes before serving. Garnish with extra fresh herbs and enjoy!

How to Serve Cheesy Spaghetti Squash Gratin

Fresh Salads: Pair with a light, crisp salad to balance the richness of the gratin. A simple green salad with a lemon vinaigrette is the perfect match.

Grilled Meats: Serve alongside grilled chicken, steak, or even salmon for a complete, satisfying meal.

Roasted Vegetables: For an even heartier veggie meal, serve with roasted root vegetables like carrots, sweet potatoes, or Brussels sprouts.

Garlic Bread: For those who aren’t worried about carbs, a slice of buttery garlic bread can never hurt. It’s great for sopping up any cheesy sauce that may spill over!

Additional Tips

Prep Ahead: You can roast the squash and make the cheesy sauce ahead of time. Just combine everything and bake it off when you’re ready to serve.

Spice It Up: Feel free to experiment with spices like nutmeg, smoked paprika, or even a bit of hot sauce for an unexpected kick.

Make It Lighter: Use low-fat milk or a dairy-free alternative like coconut milk to reduce the richness. You can also use a lighter cheese like mozzarella for a milder flavor.

Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, but be mindful of keeping the top crispy.

Freezer-Friendly: This gratin freezes beautifully. Just bake it, let it cool, and store in an airtight container in the freezer for up to 3 months.

FAQ Section

Q1: Can I use another type of squash?
A1: You can! Butternut or acorn squash would work well in place of spaghetti squash, though the texture will be different.

Q2: Can I make this ahead of time?
A2: Yes! Prepare everything and refrigerate it before baking. You can then bake it off when you’re ready to eat.

Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the texture.

Q4: Can I freeze this gratin?
A4: Yes! Freeze it after baking, and when you’re ready to eat, just thaw and reheat. It’s perfect for meal prep.

Q5: Can I skip the egg?
A5: The egg helps bind everything together, but if you need to make it egg-free, try adding a little extra cheese or a tablespoon of flour to help with the texture.

Q6: Can I add bacon or sausage?
A6: Absolutely! Cooked bacon or sausage would add a wonderful savory element to the gratin.

Q7: Is this dish gluten-free?
A7: Yes, it is gluten-free as long as you skip the breadcrumbs or use a gluten-free variety.

Q8: Can I use a different cheese?
A8: Yes, feel free to swap the cheddar and Parmesan with other cheeses like Gruyère, mozzarella, or Gouda.

Q9: How do I make the topping extra crispy?
A9: Use panko breadcrumbs or a mix of breadcrumbs and grated Parmesan for an extra crunchy topping.

Q10: Can I make this dish dairy-free?
A10: Yes! Use dairy-free cheese and a plant-based milk (like almond or oat milk) to make it dairy-free.

Conclusion

This Cheesy Spaghetti Squash Gratin is comfort food at its finest—creamy, cheesy, and so satisfying. It’s the perfect way to enjoy the goodness of spaghetti squash while treating yourself to something indulgent yet healthy. Whether you’re serving it as a side dish or enjoying it as the main event, this gratin is sure to become a new favorite. Give it a try, and let the cheesy magic happen!

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