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Golden brown Spaghetti Squash Au Gratin in a white baking dish with melted Gruyère cheese

Spaghetti Squash Au Gratin

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Calories: 380
Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash (approximately 3 lbs)
  • 2 tablespoons extra -virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic , minced
  • 1 cup heavy cream
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 cup Gruy ère cheese, shredded
  • 1/2 cup Parmesan cheese, finely grated
  • 1/2 cup Panko breadcrumbs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Slice the spaghetti squash in half lengthwise and remove the seeds using a spoon.
  3. Brush the flesh of the squash with olive oil and season with a pinch of salt and pepper. Place cut-side down on a parchment-lined baking sheet and roast for 40 to 45 minutes until tender.
  4. Remove squash from oven and allow to cool slightly. Use a fork to scrape the flesh into long, spaghetti-like strands, then transfer the strands to a large mixing bowl.
  5. In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
  6. Whisk in the heavy cream and thyme. Simmer for 3 to 5 minutes until the liquid reduces slightly and coats the back of a spoon.
  7. Pour the cream mixture over the squash strands. Fold in 1/2 cup of the Gruyère and 1/4 cup of the Parmesan.
  8. Transfer the mixture to a buttered 2-quart baking dish. Spread evenly.
  9. In a small bowl, combine the remaining cheeses with the Panko breadcrumbs. Sprinkle this mixture over the top of the squash.
  10. Bake for 15 minutes at 400°F (200°C), or until the top is golden brown and the cream sauce is bubbling.