Spaghetti Squash Gratin
Transform your dinner table with this decadent Spaghetti Squash Gratin—a low-carb comfort food masterpiece. This creamy casserole features tender roasted spaghetti squash strands enveloped in a rich, velvety sauce made with heavy cream, cream cheese, sharp cheddar, and Parmesan, all elevated by the warmth of sautéed garlic and just a hint of paprika. Topped with a golden, bubbly cheese crust and garnished with fresh parsley, this dish offers a sophisticated way to enjoy spaghetti squash. Perfect as a side dish or vegetarian main course, this recipe is baked to perfection in under an hour, making it a show-stopping yet accessible addition to your meal rotation. Serve it up fresh from the oven for a warm, cheesy delight your whole family will love!
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Recipe Information
Ingredients
- 2 medium spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 0.75 cups Parmesan cheese, grated
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons paprika
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the spaghetti squash in half lengthwise and scoop out the seeds using a spoon.
Brush the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven for 35-40 minutes, or until the flesh is tender and easily shredded with a fork.
While the squash is roasting, prepare the creamy sauce. In a medium saucepan over medium heat, melt the butter and sauté the minced garlic for 1-2 minutes, until fragrant.
Stir in the heavy cream and cream cheese, whisking until the cream cheese is fully melted and the mixture is smooth.
Add 1/2 cup of grated Parmesan cheese, 3/4 cup of shredded cheddar cheese, 1/2 teaspoon of paprika, and the remaining salt and pepper. Stir until the cheese is melted and the sauce is thick and creamy. Remove from heat.
Once the spaghetti squash is cool enough to handle, use a fork to scrape out the flesh, creating spaghetti-like strands. Place the strands into a large mixing bowl.
Pour the cheese sauce over the squash strands and stir well to combine.
Transfer the mixture to a greased 9x13-inch baking dish. Spread it out evenly and top with the remaining 1/4 cup of Parmesan cheese and 1/4 cup of cheddar cheese.
Bake in the 400°F (200°C) oven for 15 minutes, or until the top is golden and bubbly.
Remove from the oven and let the gratin cool for 5 minutes. Sprinkle with chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.0 g | 258% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 20.9 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 7383 mg | 321% | |
| Total Carbohydrate | 140.5 g | 51% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 53.5 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 2040 mg | 157% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2667 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
