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Creamy spaghetti squash gratin dish topped with cheese and herbs.

Spaghetti Squash Gratin

A comforting and cheesy dish featuring roasted spaghetti squash, perfect for both weeknight dinners and special occasions.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium spaghetti squash Cut in half lengthwise
  • 1 cup shredded cheese Cheddar or mozzarella work wonderfully
  • 1 cup heavy cream Feel free to use lighter alternatives
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup grated Parmesan cheese
  • for garnish Fresh parsley

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise, carefully scoop out the seeds.
  3. Place the squash cut-side down on a baking sheet and roast in the oven for about 30-40 minutes until tender.
Making the Sauce
  1. In a saucepan, mix the heavy cream, minced garlic, salt, pepper, and Italian seasoning. Heat gently until it’s just simmering.
Combining and Baking
  1. Once the squash is cooked, scrape the flesh into strands using a fork and transfer them to a mixing bowl.
  2. Combine the spaghetti squash strands with your cream mixture and half of the shredded cheese; stir until everything is well mixed.
  3. Pour the mixture into a greased baking dish, topping it with the remaining shredded cheese and the Parmesan.
  4. Bake for another 20-25 minutes, or until the top is bubbly and golden.
  5. Finish with a garnish of fresh parsley before serving.

Notes

For best results, roast the spaghetti squash with a drizzle of olive oil and a sprinkle of salt. Consider using a combination of cheeses for more flavor. Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months.