Description
A baked dish featuring tender spaghetti squash mixed with a creamy cheese sauce.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup shredded Gruyère cheese
- 1/2 cup shredded Parmesan cheese
- 1/4 cup breadcrumbs
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet and roast for 30 to 40 minutes, or until tender.
- Let the squash cool slightly, then use a fork to scrape out the strands. Set aside.
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for one minute.
- Gradually whisk in the milk until the mixture thickens into a sauce.
- Stir in the salt, pepper, and nutmeg.
- Remove the sauce from the heat. Stir in the Gruyère and Parmesan cheese until melted and smooth.
- Combine the squash strands with the cheese sauce in a bowl.
- Transfer the mixture to a small baking dish.
- Sprinkle the breadcrumbs evenly over the top.
- Bake for 15 minutes, or until the topping is golden brown and the dish is bubbly.
Notes
- You can substitute cheddar cheese for Gruyère if desired.
- For extra flavor, add a pinch of cayenne pepper to the cheese sauce.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 25
- Fiber: 4
- Protein: 18
- Cholesterol: 55
Keywords: spaghetti squash, au gratin, baked squash, cheese side dish, vegetarian