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Spaghetti Squash Gratin | Can't Stay Out of the Kitchen | this fantastic #recipe features #spaghettisquash in a thick and creamy #cheese sauce. It's a terrific #casserole for #holidays like #Thanksgiving or #Christmas or serve it as an entree for #MeatlessMondays. #glutenfree #Italian #MeatlessMainDish

Spaghetti Squash Gratin

Teresa Ambra
Spaghetti Squash Gratin is so delectable. This amazing spaghetti squash casserole has a rich, creamy, cheese sauce seasoned with thyme, rosemary and parsley. It's an excellent way to enjoy spaghetti squash and can be used as a side or a meatless main dish.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Veggie/Side Dish/Casserole/Meatless
Cuisine Italian
Servings 8
Calories 404 kcal

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

Calories: 404kcalCarbohydrates: 26gProtein: 15gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 61mgSodium: 399mgPotassium: 446mgFiber: 5gSugar: 9gVitamin A: 1372IUVitamin C: 30mgCalcium: 302mgIron: 4mg
Keyword gluten free, mozzarella cheese, parmesan cheese, side dish, spaghetti squash, vegetable
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