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Spaghetti Squash Gratin

Combines the comfort of a cheesy casserole with the nutritional value of vitamin- and fiber-rich spaghetti squash. This is a good one to make ahead.
Servings: 6 servings

Ingredients

  • 1 spaghetti squash cut into rings
  • drizzle olive oil
  • sea salt + pepper to taste
  • 2 tbsp salted butter or ghee
  • 1 onion peeled + thinly sliced
  • chicken broth, white wine or water
  • 1 cup sour cream
  • 1 cup sharp cheddar cheese grated
  • 1 cup gruyere cheese grated

Instructions

  • Cut off ends of spaghetti squash, then carefully cut into rings. (To make this very difficult task way easier, I microwave the spaghetti squash for 4 minutes before cutting. This does make the finished squash sliiiiightly more soggy, but it really helps with the cutting.) 
  • Place rings on a large baking sheet, drizzle with olive oil, season with salt + pepper, and bake at 400 for about 25-30 minutes, until cooked through. Shred into "noodles" with fork and discard skins.
  • While spaghetti squash is baking, melt butter in large cast iron skillet over medium heat, then add onions, cooking until they start to brown. Season with salt and splash with a little broth to deglaze the pan and keep the onions from burning. Cook until they're a deep brown, adding splashes of broth as needed to keep the onions moist and not burning. This will take several minutes.
  • Mix together squash, caramelized onions and sour cream, then put half in a medium-sized buttered casserole dish. Top with 1/2 cup each of cheddar + gruyere. Spread the rest of the squash on top and sprinkle with remaining cheddar and gruyere.
  • Bake at 375 degrees for 25 minutes, then broil for a minute or two if needed to create a bubbly, golden brown cheese crust on top.