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Spaghetti Squash Au Gratin is a healthy and delicious main dish that is not only good for you but also incredibly easy to make. This dish is made with just a few simple ingredients like spaghetti squash, onions, butter, cheddar cheese, salt, and pepper.
It has a perfect balance of flavors, with the spaghetti squash being balanced out by the slightly sweet flavor of caramelized onions, the creaminess of the butter, and the sharpness of cheddar cheese.
Ingredients You’ll Need
- 1 Spaghetti Squash: look for a squash that is firm and heavy for its size, with dull, not shiny, hard skin. The skin should be hard, not easily punctured by your fingernail
- 1 Onion: choose a yellow onion for a sweet mild flavor. They’re great for caramelizing
- Spices and Seasonings: red pepper flakes and garlic powder are great options for this, but feel free to mix and match accordingly to your tastes
- Sour Cream: this adds a nice creamy texture, feel free to substitute it with plain greek yogurt as well
- Cheese: cheddar cheese is a great option, but feel free to use whatever cheese you like. Vegan cheese works as well!
How to Make Spaghetti Squash Au Gratin
This Spaghetti Squash Au Gratin is a perfect way to enjoy a comforting and satisfying meal while keeping it light and healthy, without spending hours in the kitchen.
- This recipe is one of the simplest and quickest you’ll follow! Yet, it results in a satisfying and filling dish. Halve and remove the seeds from your spaghetti squash. Place your halves in a microwave-safe bowl and fill with ¼ inch of water.
- Do it one half at a time. Microwave for 12 minutes. Remove from the microwave and use a fork to shred your spaghetti squash into strands and set aside. Cut up your onions. Heat the butter in a medium-sized skillet until melted.
- Add the onions, red pepper flakes, garlic powder, salt, and pepper to taste. Cook the onions until brown and caramelized. In a bowl, mix together the spaghetti squash, onions, half of the cheese, and all of the sour cream.
- Pour this mixture into a baking dish and top off with the rest of the cheese. Bake in the oven for 20 minutes. Then broil it for 3-5 minutes until the cheese on top is slightly brown! Remove from the oven and enjoy!
Tips for Cooking Spaghetti Squash
- Let cool after cooking in the microwave for easier handling.
- Gently scrape to create long, spaghetti-like strands
- You can poke some holes in the squash before microwaving it to allow the steam to escape and prevent the squash from bursting.
- Cook time for spaghetti squash depends on size so check periodically between 8-12 minutes to make sure it doesn’t overcook.
Make Ahead and Storage Tips
This dish is great to make ahead of time in bulk as meal prep for your week since it is very simple and takes little time to make. You can store this dish in the refrigerator for 3-5 days in an airtight container.
You can freeze this dish in an airtight container for up to 2 weeks!
To reheat: Place inside a 375 F for 10 minutes and then broil for 2 minutes with some extra cheese on top.
Ingredients
- 1 medium sized spaghetti squash
- 1 medium yellow onion, sliced thinly
- 3 tablespoons butter
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup freshly shredded sharp cheddar cheese
Instructions
- Preheat your oven to 375F.
Preparing the Spaghetti Squash:
- Cut in half and remove the seeds
- Place the halves in a microwave-safe dish and add water to the dish, about ¼ inch high Cover the dish loosely with plastic wrap and microwave the halved spaghetti squash for 8-12 minutes, checking periodically for doneness
- Let cool until it’s safe to handle to the touch Use a fork to gently scrape the squash to separate it from its skin and create strands
- Place the strands into a bowl and set aside
Preparing the Onions:
- Melt the butter in a medium-sized skillet over medium heat.
- Once the butter is melted add in your onions and seasonings
- Cook the onions until lightly browned
Putting it together:
- In a medium-sized bowl, Mix together the onions spaghetti squash, sour cream, and half of the cheese. Pour into a greased oven-safe dish
- Top it off with the rest of the cheese
- Bake in the oven for 20 minutes
- After 20 minutes broil for 2-5 minutes until golden brown on top, Remove, serve, and enjoy the best Spaghetti Squash Au Gratin ever!
Nutrition Information:
Amount Per Serving:Calories: 115Total Fat: 5gCarbohydrates: 11gProtein: 8g
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FAQs
Try roasting the squash cut side down at a lower temperature for a little longer. I have found that spaghetti squash will be mushy on the outside and more firm on the inside if they are cooked at too high of a temperature.
Why is my baked spaghetti squash watery? ›
I find that adding too much oil and too much salt at this stage makes the squash a bit watery, so a light drizzle and a light sprinkle will do. Then, poke a few holes in the skin of the squash with a fork and place it cut side down on a baking sheet. Pop it in a pre-heated 400°F oven.
Should spaghetti squash be crunchy when cooked? ›
The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for 15 to 20 minutes more.
How do you soften spaghetti squash before cutting? ›
Prick it all over with a fork and bake at 400°F for 10 minutes, or until it's soft enough to slice in two. Option 2: Microwave the squash. Prick it all over with a fork and microwave in 1-minute bursts until it's soft enough to cut.
How do you cook squash so it doesn't get soggy? ›
The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.
How to make spaghetti squash not so watery? ›
Give the slices a touch of salt, but not too much! Adding too much salt can cause the squash to get too watery as it cooks. And then you'll be left with mushy strands. You're only seasoning to cook the squash here, and you can add more salt once it has cooked to actually season it to your taste.
Why does my spaghetti squash look like a watermelon? ›
A cross between a Delicata and Spaghetti Squash, this green and beige striped, watermelon-shaped squash is a hybrid of the spaghetti squash. Like its cousins, it was named because the flesh separates into spaghetti-like strands when cooked and its skin carries the characteristics of the Delicata.
Why is spaghetti squash good for you? ›
Spaghetti squash is a nutrient-dense food, meaning it's low in calories but a decent source of several key vitamins and minerals. In particular, spaghetti squash is a good source of pantothenic acid. It's also a decent source of fiber, vitamin C, manganese, vitamin B6, and niacin.
Why does my cooked spaghetti squash taste bitter? ›
Extreme cold, heat, drought or too much irrigation, or even a lack of plant nutrients, excessive pest infestation or disease can all create these elevated levels of cucurbitacin in the squash resulting in a bitter flavor.
Is it okay to eat undercooked spaghetti squash? ›
As a certified executive chef, Tiner says the short answer is simple: Yes, you can. "You can eat raw squash, however, the taste may not be to everyone's liking," Tiner notes. "Squash contains a toxin known as Cucurbitacin E, which can give the squash a bitter taste.
To soften spaghetti squash for cutting, preheat your oven to 375°F (190°C). Pierce the squash several times with a fork, then microwave it for about 4-5 minutes to soften the skin. Alternatively, place the whole squash in the oven for 10-15 minutes. This makes cutting easier.
Can I eat an entire spaghetti squash? ›
Cutting a spaghetti squash can be hazardous because the shell is so hard. For that reason, some people roast them whole in the oven. You can also cook a whole spaghetti squash in a pressure cooker or a slow cooker with a little water.
What happens if you pick spaghetti squash too early? ›
Even if you accidentally harvested your squashes early, and they are green and unripe, you can still cook them as summer squash or let them continue to ripen off the vine to make squash spaghetti.
Can dogs eat spaghetti squash? ›
Dogs can eat spaghetti squash in moderation. The vitamins in spaghetti squash support your dog's immune system, and the fiber can contribute to a healthy gut. However, the rind can be a choking hazard, and the seeds can lead to digestive system issues.
Why did my spaghetti squash turn to mush? ›
It's easy to end up with mushy spaghetti squash noodles. Here are some tips to avoid this! Don't overcook them – This is the #1 reason that noodles become a mushy, watery mess! Stick to the times noted above and don't allow the squash to become soft to the touch.
How do you keep squash from being watery? ›
To prevent your squash casserole from being too watery, it's important to get as much liquid out of the squash during the initial cooking process as possible. Straining the squash helps to remove excess water that leaches out of the cooked squash, and it cools the squash before it is added to the casserole.
How do you make spaghetti not soggy? ›
Cook it to al dente ( to the tooth) so when you bite it is still a bit dry/partially and firm inside. By the time you drain it and add it to the sauce (yes, you read that right, add the pasta to the sauce and not “pasta in the bowl and ladle sauce over it) the pasta will be perfectly done and not “soggy”.
What is the best way to keep spaghetti squash? ›
Keep the squash uncovered in a cool, dark, dry area for up to 3 months. The ideal storage space for whole, raw squash is a dark, cool area such as a cabinet, pantry, or closet.
