Description
Creamy Spaghetti Squash Au Gratin offers a healthy, low-carb twist on the classic gratin. With roasted spaghetti squash, sharp cheddar, and sour cream, this dish provides all the indulgent flavors of traditional gratins, but without the heaviness. Perfect as a side or vegetarian main course, it’s both wholesome and satisfying.
Ingredients
- 1 medium spaghetti squash (about 2–3 lbs)
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup sour cream
- 1 1/2 cups shredded sharp Cheddar cheese
- Salt and pepper, to taste
- Optional: chopped parsley for garnish
Instructions
- Cook the Spaghetti Squash: Preheat the oven to 400°F (200°C). Slice the squash in half lengthwise and scoop out seeds. Roast cut-side down for 30–40 minutes until tender. Let cool, then scrape into strands with a fork.
- Sauté the Aromatics: Melt butter in a skillet over medium heat. Cook chopped onion until soft, about 5 minutes. Add garlic and cook for another 30 seconds.
- Mix the Filling: Add shredded squash to the skillet. Stir in sour cream, salt, and pepper. Add 1 cup shredded Cheddar cheese and mix until melted and creamy.
- Bake It Up: Preheat the broiler. Transfer mixture to a greased baking dish, top with remaining Cheddar, and broil for 2–4 minutes until bubbly and golden.
- Garnish and Serve: Top with fresh parsley if desired. Serve warm as a side or main.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in microwave or oven.
- Make Ahead: Prepare up to the point of baking, refrigerate for up to 24 hours, and bake when ready.
- Freezing: Can be frozen, but texture may change upon reheating.
