Ingredients
Scale
- 1 large spaghetti squash (about 3–4 pounds)
- 4 tablespoons unsalted butter, divided
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 teaspoon nutmeg
- 1 cup grated Gruyere cheese, divided
- 1 cup grated sharp cheddar cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise. Scoop out the seeds.
- Drizzle the squash with 2 tablespoons of melted butter. Sprinkle with salt and pepper.
- Roast the squash cut-side down for 45-60 minutes, until tender.
- Shred the squash with a fork and set aside.
- Melt the remaining butter in a saucepan. Sauté onion and garlic.
- Add flour to make a roux, then whisk in milk gradually.
- Simmer the sauce until thickened. Season with salt, pepper, and nutmeg.
- Stir in 3/4 cup each of Gruyere and cheddar cheese, and 1/4 cup Parmesan.
- Combine the shredded squash with the cheese sauce.
- Transfer to a greased baking dish.
- Mix remaining cheeses and breadcrumbs, then sprinkle over the top.
- Bake for 20-25 minutes until golden and bubbly.
- Let rest for 5-10 minutes before serving. Garnish with parsley if desired.
Notes
- For a crispier topping, broil for the last 2-3 minutes.
- Substitute almond flour for a gluten-free roux.
- Use dairy-free cheese for a vegan version.
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg