There is nothing more comforting than a bubbly dish on a cold winter night.
It is time to cozy up with something warm and wonderfully cheesy.
This Creamy Spaghetti Squash Au Gratin delivers all the comfort you crave.
You won’t even miss the potatoes in this low-carb masterpiece.
Why You’ll Love This Creamy Spaghetti Squash Au Gratin
This dish is a total winner for busy winter evenings.
It feels like a fancy holiday side but remains very budget-friendly.
The squash provides a light base for the rich, garlicky sauce.
Your family will love the golden, bubbly Gruyère crust on top.
It is the perfect comfort food for a healthy reset.
Simple Method
Don’t let the squash intimidate you today.
Roasting it makes the strands tender and easy to pull.
You simply toss everything together and bake until golden.
Even beginner cooks can master this impressive side dish easily.
Ingredients You’ll Need
This recipe uses simple staples you likely have in your kitchen.
- 1 medium spaghetti squash (approximately 3 pounds)
- 2 tablespoons olive oil
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup grated Parmesan cheese
- 1 cup shredded Gruyère cheese
Step-by-Step
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the spaghetti squash in half lengthwise, remove the seeds, and brush the flesh with olive oil.
- Place the squash cut-side down on the baking sheet and roast for 40 minutes until the skin is easily pierced with a fork.
- Remove squash from the oven and reduce the oven temperature to 375°F (190°C).
- Scrape the squash into strands using a fork and place them in a colander for 5 minutes to drain excess moisture.
- In a small saucepan over medium heat, combine heavy cream, minced garlic, thyme, salt, and pepper; simmer for 5 minutes until slightly thickened.
- Transfer the drained squash strands to a greased 1.5-quart baking dish.
- Add half of the Parmesan and Gruyère cheeses to the squash and toss to combine.
- Pour the cream mixture over the squash and top with the remaining cheese.
- Bake for 15 to 20 minutes until the cheese is golden brown and the sauce is bubbling.
Best Ways to Enjoy It
Serve this warm right from the oven for the best experience.
It pairs perfectly with roasted chicken or a simple steak.
Add a crisp green salad to balance the creamy richness.
Set the table and enjoy a cozy night in tonight.
Keep It Fresh
Store any leftovers in an airtight container in your fridge.
They will stay fresh for up to three days.
Reheat in the oven at 350°F to keep the topping crisp.
You can also microwave individual portions for a quick lunch.
Tips for Best Results
- Drain the squash well to avoid a watery sauce.
- Don’t skip the fresh thyme for the best herbal aroma.
- Use a fork to scrape the squash for perfect strands.
- Grate your own cheese for a smoother melt.
- Roast the squash ahead of time to save dinner prep.
- Watch the oven closely so the cheese doesn’t burn.
Ways to Switch It Up
- Add cooked bacon bits for a smoky flavor boost.
- Swap Gruyère for sharp cheddar for a kid-friendly version.
- Stir in fresh spinach for extra garden-fresh nutrients.
Quick Answers
Can I make this ahead of time?
Yes, you can roast the squash a day early.
Assemble the dish and bake it when you are ready.
Is this recipe keto-friendly?
Absolutely, it is very low in carbs.
The squash and cheese are perfect for keto lifestyles.
I hope this cozy dish brings warmth to your kitchen tonight. It is the perfect way to enjoy a healthy, filling meal together. Happy cooking, friends!
— Katie Wood
Ingredients
- 1 medium spaghetti squash (approximately 3 pounds)
- 2 tablespoons olive oil
- 1 cup heavy cream
- 2 cloves garlic , minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup grated Parmesan cheese
- 1 cup shredded Gruyère cheese
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the spaghetti squash in half lengthwise, remove the seeds, and brush the flesh with olive oil.
- Place the squash cut-side down on the baking sheet and roast for 40 minutes until the skin is easily pierced with a fork.
- Remove squash from the oven and reduce the oven temperature to 375°F (190°C).
- Scrape the squash into strands using a fork and place them in a colander for 5 minutes to drain excess moisture.
- In a small saucepan over medium heat, combine heavy cream, minced garlic, thyme, salt, and pepper; simmer for 5 minutes until slightly thickened.
- Transfer the drained squash strands to a greased 1.5-quart baking dish.
- Add half of the Parmesan and Gruyère cheeses to the squash and toss to combine.
- Pour the cream mixture over the squash and top with the remaining cheese.
- Bake for 15 to 20 minutes until the cheese is golden brown and the sauce is bubbling.
