Spaghetti Squash Gratin
Gluten Free Living – 2014
Spaghetti Squash Gratin is absolutely heavenly. It’s also a wonderful way to prepare spaghetti squash. I prepared a thick, creamy, cheese sauce with gluten free flour. Then I added onions, garlic and red pepper for flavor, and parsley, thyme, rosemary, salt and pepper for seasonings. This dish was spectacular.
Follow Me On Instagram!
The cheese blend I used is exquisite. H-E-B has an Italian cheese blend that is a mixture of six different cheeses: mozzarella, parmesan, romano, asiago, fontina and provolone which provides a marvelous combination of flavors that’s incredible.
A few weeks ago I needed to use up a couple of spaghetti squashes that were going to go bad if I didn’t use them up. I went ahead and baked the squash and placed the squash in a bowl in my refrigerator for a few days trying to figure out a way to use it. That’s when I decided to try to make a cheesy gratin recipe with it. Wow, it was terrific.
I loved the crunchy squash in this thick, cheesy herb sauce. I was telling our company about it last Friday night and the gal wanted to try it so I heated it up and went ahead and served it along with my Pepperoni Pizza Chili and everything else I served that night. She and her husband both loved it.
If you’re looking for a way to use up spaghetti squash, or you’d like a different way to prepare it that’s quick, easy and delicious, then try your hand at this recipe sometime. It’s great for a Meatless Monday dish, as a side dish, and it’s also great heated up for leftovers! Spaghetti Squash Parmesan is healthy and clean although it’s not exactly low in calories since it’s in a cheesy, cream sauce. We loved this savory and tasty way to serve spaghetti squash and hope you will too.
Spaghetti Squash Gratin is a fantastic meatless main dish recipe.
Each spoonful is fantastic! Spaghetti Squash Gratin has such a creamy, cheesy sauce seasoned lightly with thyme, parsley and rosemary.
This is a great way to use up spaghetti squash.
Here’s what I did.
Bake spaghetti squash in a 350 oven for about an hour. Cut squash in half, remove pulp and seeds, and remove the squash from the shell with a fork. Set aside.
Meanwhile, prepare sauce: Melt butter in a large saucepan over medium heat. Add onions, red bell pepper, and garlic. Saute until veggies are tender.
Add parsley, thyme, rosemary, salt and pepper and stir to combine.
Work in gluten free flour with a whisk.
Add half-and-half about 1/4 cup at a time until all the cream has been added. Then add milk or additional half-and-half. Stir until all the milk/cream has been combined.
Add Italian cheese blend. This H-E-B Italian 6-cheese blend has mozzarella, parmesan, romano, asiago, provolone and fontina and is one of the best cheese blends we’ve ever tasted.
Add spaghetti squash to the cheese sauce. Stir to combine and heat through.
To serve: ladle Spaghetti Squash Gratin into bowls.
Sprinkle with additional cheese, thyme, rosemary, and parsley for garnish, as desired.
Spaghetti Squash Gratin is a clean eating recipe that’s gluten free.
Our company loved the savory tastes of this delicious casserole. I highly recommend this dish for holiday menus.
Here’s the recipe.
SPAGHETTI SQUASH GRATIN
(My own concoction)
Spaghetti Squash Gratin
Equipment
- 1 large roasting pan to roast spaghetti squash
- 1 large Dutch Oven or stock pot
- 1 sharp knife to cut vegetables
- 1 large mixing bowl
- 1 whisk
- measuring cups
- measuring spoons
- 1 wooden spoon
Ingredients
- 1 large spaghetti squash cooked
- 1 stick unsalted butter
- 1 large onion diced
- 4 cloves garlic sliced
- 1 red pepper diced
- 2 tbsp. dried parsley
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 2 cups half-and-half
- 1 cup 2% milk or 3 cups half-and-half
- 1 tsp. salt
- 3/4 tsp. ground black pepper
- 1/2 cup gluten free flour or you can use regular all-purpose flour
- 8 oz. bag Italian cheese blend Asiago, Provolone, Parmesan, Romano, Fontina and Mozzarella
- 1/2 cup Italian cheese blend for garnish, as desired
- 2 tsp. dried thyme or dried rosemary or dried parsley for garnish
Instructions
- Bake spaghetti squash about an hour at 350.
- Set aside to cool about 15-30 minutes.
- Slice in half, remove pulp and seeds; discard.
- Remove the strands of spaghetti squash with a fork.
- Put in a bowl and set aside.
- Melt butter in Dutch oven.
- Add onion, garlic, and red pepper and sauté over medium heat until veggies are tender – about 5 minutes.
- Add salt, pepper, thyme, rosemary and parsley and stir to combine.
- Add gluten free flour (or regular flour) with a whisk.
- Slowly stir in half-and-half and milk about ¼ cup at a time until all of the liquid is incorporated into the veggie mixture.
- Add 8-ounces Italian cheese blend and stir to combine.
- Heat through a minute or two until the cheese melts.
- Add spaghetti squash and stir to combine.
- Serve garnished with more cheese and seasonings if desired.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 1 large spaghetti squash, cooked, seeds and pulp removed, and removed from shell
- 1 stick butter
- 1 large onion, diced
- 4 garlic cloves, sliced
- 1 red pepper, diced
- 2 tbsp. dried parsley
- 1 tsp. thyme
- 1 tsp. rosemary
- 2 cups half-and-half
- 1 cup 2% milk (or 3 cups half-and-half)
- 1 tsp. salt
- ¾ tsp. pepper
- ½ cup [url href=”http://www.bobsredmill.com/” target=”_blank” title=”bobs red mill”]Bob’s Red Mill[/url] all-purpose gluten free flour
- 8-oz. Italian cheese blend: Asiago, Provolone, Parmesan, Romano, Fontina and Mozzarella
- Extra cheese for garnish, as desired
- Extra thyme, rosemary and parsley for garnish, as desired
- Bake spaghetti squash about an hour at 350.
- Set aside to cool about 15-30 minutes.
- Slice in half, remove pulp and seeds and remove the strands of spaghetti squash with a fork.
- Put in a bowl and set aside.
- Melt butter in Dutch oven.
- Add onion, garlic, and red pepper and sauté over medium heat until veggies are tender – about 5 minutes.
- Add salt, pepper, thyme, rosemary and parsley and stir to combine.
- Add flour with a whisk.
- Slowly stir in half-and-half and milk about ¼ cup at a time until all of the liquid is incorporated into the veggie mixture.
- Add Italian cheese blend and combine.
- Heat through a minute or two until the cheese melts.
- Add spaghetti squash and stir to combine.
- Serve garnished with more cheese and seasonings if desired.
The cheese sauce for spaghetti squash is amazing.
Here’s a spoonful for you!
Spaghetti Squash Gratin is a terrific side dish for Thanksgiving and Christmas too.
You may also enjoy these delicious recipes!
Spaghetti Squash Gratin
Equipment
- 1 large roasting pan to roast spaghetti squash
- 1 large Dutch Oven or stock pot
- 1 sharp knife to cut vegetables
- 1 large mixing bowl
- 1 whisk
- measuring cups
- measuring spoons
- 1 wooden spoon
Ingredients
- 1 large spaghetti squash cooked
- 1 stick unsalted butter
- 1 large onion diced
- 4 cloves garlic sliced
- 1 red pepper diced
- 2 tbsp. dried parsley
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 2 cups half-and-half
- 1 cup 2% milk or 3 cups half-and-half
- 1 tsp. salt
- 3/4 tsp. ground black pepper
- 1/2 cup gluten free flour or you can use regular all-purpose flour
- 8 oz. bag Italian cheese blend Asiago, Provolone, Parmesan, Romano, Fontina and Mozzarella
- 1/2 cup Italian cheese blend for garnish, as desired
- 2 tsp. dried thyme or dried rosemary or dried parsley for garnish
Instructions
- Bake spaghetti squash about an hour at 350.
- Set aside to cool about 15-30 minutes.
- Slice in half, remove pulp and seeds; discard.
- Remove the strands of spaghetti squash with a fork.
- Put in a bowl and set aside.
- Melt butter in Dutch oven.
- Add onion, garlic, and red pepper and sauté over medium heat until veggies are tender – about 5 minutes.
- Add salt, pepper, thyme, rosemary and parsley and stir to combine.
- Add gluten free flour (or regular flour) with a whisk.
- Slowly stir in half-and-half and milk about ¼ cup at a time until all of the liquid is incorporated into the veggie mixture.
- Add 8-ounces Italian cheese blend and stir to combine.
- Heat through a minute or two until the cheese melts.
- Add spaghetti squash and stir to combine.
- Serve garnished with more cheese and seasonings if desired.
8 Comments
susan
February 4, 2019 at 5:44 pm
Can the spaghetti squash parm be frozen?
Teresa
February 4, 2019 at 9:04 pm
Yes, Susan. You can freeze this recipe.
Holiday Casseroles and Side Dishes – Can't Stay Out of the Kitchen
June 12, 2016 at 10:24 am
[…] recipe). A couple other favorites are Creamy Spinach Gratin (my favorite way to eat spinach), Spaghetti Squash Gratin (another drool-worthy recipe), Sweet Potato Bacon Boats (I could eat this every day and not get […]
Mediterranean Spaghetti Squash – Can't Stay Out of the Kitchen
July 20, 2015 at 11:03 am
[…] Spaghetti Squash Gratin […]
Spaghetti Squash Parmesan – Can't Stay Out Of The Kitchen
January 28, 2015 at 3:55 pm
[…] Spaghetti Squash Gratin […]
This Site
December 7, 2014 at 8:13 am
Hello very nice website!! Guy .. Beautiful .. Amazing ..
I will bookmark your blog and take the feeds additionally?
I am glad to find numerous helpful information right here in the put up, we need work out more strategies on This Site
regard, thanks for sharing. . . . . .
Shari Kelley
February 12, 2014 at 7:09 pm
That looks wonderful, Teresa! I love spaghetti squash. What a great way to fix it. It looks so creamy and comforting. I love the addition of the herbs, too. Thanks for another great recipe!
Teresa
February 12, 2014 at 7:24 pm
Yes, it was so tasty. If you plant spaghetti squash in your garden this year, this may be a great way to prepare it! Thanks again for stopping by. You’re a great encouragement to me.