Oh my goodness, let me tell you about my love affair with spaghetti squash! It’s such a fun veggie to work with, and when you bake it up in this Spaghetti Squash Au Gratin, it transforms into a creamy, cheesy delight that just warms the soul. I remember the first time I tried this recipe—I was looking for a healthy twist on comfort food, and wow, did this dish deliver! The creamy texture, combined with the rich flavors of cheddar and Parmesan, makes it a winning side or even a main dish. Trust me, you’re going to want to make this again and again!
Ingredients
- 1 medium spaghetti squash
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 tablespoon chopped fresh parsley
How to Prepare Spaghetti Squash Au Gratin
Preheat and Prepare the Squash
First things first, let’s get that oven preheated to 375°F (190°C). While that’s warming up, grab your medium spaghetti squash and carefully cut it in half lengthwise. You’ll want to scoop out the seeds and stringy bits—this can be a little messy, but don’t worry! Just think of it as prepping your canvas for a delicious masterpiece. Once you’ve done that, place the squash halves cut-side down on a baking sheet lined with parchment paper. Bake for about 30-40 minutes until the flesh is tender and you can easily scrape it with a fork. You’ll know it’s done when it feels soft to the touch, and the smell wafting through your kitchen is absolutely heavenly!
Making the Cream Mixture
While your squash is baking, let’s get started on that creamy goodness! In a saucepan over medium heat, pour in 1 cup of heavy cream. Add the minced garlic, salt, black pepper, and paprika. Give it a good stir and let it simmer for about 5 minutes, just enough to meld those flavors together. You’ll want to keep an eye on it and stir occasionally so it doesn’t burn—nobody wants that! Once it’s heated through and fragrant, just set it aside for a moment while you prepare the next step.
Combining Ingredients
Now, the moment we’ve been waiting for! Carefully take the baked squash out of the oven and let it cool for a minute. Then, using a fork, scrape the squash flesh into a mixing bowl. It should come out in delightful spaghetti-like strands! Next, pour in that luscious cream mixture and half of your shredded cheddar cheese. Mix it all together until it’s well combined—this is where the magic happens! Once everything is blended nicely, transfer the mixture into a greased baking dish. Top it off with the remaining cheddar and the grated Parmesan cheese, because let’s be real, more cheese is always better!
Final Baking Steps
Pop that baking dish back into the oven and let it bake for an additional 15-20 minutes. You’ll want to keep an eye on it until the cheese is melted and bubbling away, creating a beautiful golden crust. Once it’s ready, take it out and let it cool for just a few minutes. This is the perfect time to sprinkle some chopped fresh parsley on top for a pop of color and freshness. Now, dig in and enjoy the creamy, cheesy goodness of your Spaghetti Squash Au Gratin—you’ve earned it!
Why You’ll Love This Recipe
- Quick preparation: You can whip this up in just over an hour, making it perfect for busy weeknights.
- Creamy texture: The combination of heavy cream and cheeses creates a rich, velvety dish that’s simply irresistible.
- Healthy vegetarian option: Packed with nutrients from spaghetti squash, it’s a guilt-free indulgence that doesn’t skimp on flavor.
- Family-friendly: Even the pickiest eaters will love this cheesy twist on a veggie dish.
- Versatile: Serve it as a main dish or a side—either way, it’s sure to impress!
- Leftover friendly: Enjoy it the next day; it reheats beautifully and tastes just as delicious.
Tips for Success
Now, before you dive into making your Spaghetti Squash Au Gratin, let me share some of my favorite tips for making it absolutely perfect! Trust me, these little nuggets of wisdom will take your dish to the next level.
- Selecting the right squash: When choosing your spaghetti squash, look for one that feels heavy for its size and has a smooth, firm skin. Avoid any that have soft spots or blemishes. This ensures you’ll get that perfect texture when cooked!
- Cooking time is key: Keep an eye on that baking time! If your squash isn’t tender enough, it won’t scrape easily. Give it a good poke with a fork after 30 minutes; if it feels soft, it’s ready. If not, pop it back in for a few more minutes.
- Perfecting the cream mixture: When heating the cream, make sure to stir often to prevent it from scorching on the bottom. You want it to be warm and infused with those lovely garlic and spice flavors, but not boiling. A gentle simmer is all you need!
- Mixing it all together: When you combine the squash with the cream and cheese, be sure to mix gently but thoroughly. You want that creamy goodness to coat every strand without mashing up the squash too much—maintaining some texture is key.
- Watch the final bake: During the last 15-20 minutes, keep an eye on the cheese. You want it golden and bubbly, but not burnt! If it’s browning too fast, you can cover it loosely with foil to slow things down.
- Garnish for flair: Don’t skip the parsley garnish! It adds a fresh pop of color and a hint of herbal brightness that complements the rich, cheesy dish beautifully.
These tips will help you whip up a Spaghetti Squash Au Gratin that not only tastes incredible but also looks stunning on your table. Enjoy the cooking process and have fun with it!
Nutritional Information
When it comes to enjoying Spaghetti Squash Au Gratin, it’s always good to know what you’re eating, right? Here’s a rough estimate of the nutritional values per serving. Remember, these are just estimates and can vary based on specific ingredients and portion sizes:
- Calories: 350
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 600mg
- Carbohydrates: 12g
- Fiber: 2g
- Sugar: 2g
- Protein: 10g
This dish is not only delicious but also provides a good balance of creamy richness and nutritional benefits from the spaghetti squash. Enjoy your cheesy goodness worry-free!
FAQ Section
Can I use a different cheese in Spaghetti Squash Au Gratin?
Absolutely! While cheddar and Parmesan are my go-to favorites for that creamy and cheesy flavor, you can mix it up with Gruyère, mozzarella, or even a bit of feta for a tangy twist. Just remember to keep some of that melty goodness in there!
How should I store leftovers?
To store your Spaghetti Squash Au Gratin leftovers, let them cool completely, then transfer them to an airtight container. They’ll last in the fridge for about 3-4 days. Just make sure it’s sealed tight to keep all that cheesy goodness in!
Can I freeze Spaghetti Squash Au Gratin?
Yes, you can! I recommend freezing it before baking for the best results. Just assemble the dish, cover tightly with foil or plastic wrap, and pop it in the freezer. When you’re ready to enjoy it, thaw it in the fridge overnight and then bake as directed. Keep in mind that the texture might change a bit, but it’ll still taste delicious!
How do I reheat Spaghetti Squash Au Gratin?
To reheat, simply place your leftovers in an oven-safe dish and cover with foil. Bake at 350°F (175°C) for about 20-25 minutes until heated through. You can also microwave individual portions, but I find the oven keeps the texture so much nicer!
What can I serve with Spaghetti Squash Au Gratin?
This dish pairs wonderfully with a simple side salad or some roasted veggies for a complete meal. You could also serve it alongside grilled chicken or fish if you want to add some protein! It’s super versatile!
Storage & Reheating Instructions
After enjoying your delicious Spaghetti Squash Au Gratin, you might find yourself with some leftovers. No worries—this dish stores beautifully! To keep it fresh, let the leftovers cool completely before transferring them to an airtight container. I like to use glass containers since they help keep everything nice and fresh. You can store it in the refrigerator for about 3-4 days. Just make sure it’s sealed tight to lock in that cheesy goodness!
If you want to keep it for longer, you can freeze it before baking. Just assemble the dish in a freezer-safe container, cover it tightly with foil or plastic wrap, and pop it in the freezer. When you’re ready to enjoy it again, let it thaw in the fridge overnight. The next day, bake it as directed for that warm, comforting flavor!
When it comes to reheating, I recommend using the oven for the best results. Preheat it to 350°F (175°C), place your leftovers in an oven-safe dish, and cover it with foil to prevent drying out. Bake for about 20-25 minutes, or until it’s heated through and the cheese is all melty again. If you’re in a hurry, you can microwave individual portions, but trust me, the oven keeps that creamy texture much nicer!
Enjoy your Spaghetti Squash Au Gratin leftovers just as much as the first time around! The flavors only get better with a little time, so dig in!
Print
Spaghetti Squash Au Gratin: 5 Creamy Comfort Delights
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and cheesy spaghetti squash dish baked to perfection.
Ingredients
- 1 medium spaghetti squash
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the spaghetti squash in half and remove the seeds.
- Place the squash halves cut-side down on a baking sheet and bake for 30-40 minutes.
- While the squash is baking, heat the cream in a saucepan over medium heat.
- Add garlic, salt, pepper, and paprika to the cream and stir.
- Once the squash is cooked, scrape the flesh into a bowl.
- Mix the squash with the cream mixture and half of the cheddar cheese.
- Transfer the mixture to a baking dish and top with remaining cheddar and Parmesan cheese.
- Bake for an additional 15-20 minutes until cheese is melted and bubbly.
- Garnish with parsley before serving.
Notes
- Ensure the squash is fully cooked before scraping the flesh.
- You can add cooked bacon for extra flavor.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg
Keywords: Spaghetti Squash Au Gratin