Description

This comforting baked dish features tender strands of spaghetti squash enveloped in a rich, creamy cheese sauce. A golden-brown, bubbly top provides a delightful contrast to the soft interior, with a savory flavor profile enhanced by a hint of fresh herbs.

Ingredients

Scale

1 medium spaghetti squash (about 3 pounds)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk (whole or 2%)
1 teaspoon Dijon mustard (optional)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of ground nutmeg
Salt and freshly ground black pepper to taste
2 cups shredded sharp cheddar cheese, divided
1 cup shredded Gruyere cheese (or Monterey Jack), divided
1/4 cup grated Parmesan cheese (optional, for topping)
Fresh parsley, chopped, for garnish

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Instructions

**Prepare the Spaghetti Squash:** Preheat oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy bits. Place the halves cut-side down on a baking sheet. Roast for 30-45 minutes, or until tender when pierced with a fork. Let cool slightly, then use a fork to scrape out the strands into a large bowl.
**Make the Cheese Sauce:** While the squash roasts, melt butter in a large saucepan or Dutch oven over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk until smooth. Bring the mixture to a gentle simmer, stirring frequently, until it thickens, about 5-7 minutes.
Remove from heat. Stir in Dijon mustard (if using), garlic powder, onion powder, nutmeg, salt, and pepper. Add 1.5 cups of cheddar cheese and 0.75 cups of Gruyere cheese, stirring until melted and smooth.
**Combine and Bake:** Add the cooked spaghetti squash strands to the cheese sauce and stir gently to combine thoroughly.
Pour the mixture into a 9×13 inch baking dish (or similar size). Sprinkle the remaining 0.5 cup cheddar, 0.25 cup Gruyere, and the Parmesan cheese (if using) over the top.
Bake for 20-25 minutes, or until bubbly and the topping is golden brown. If desired, broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
**Serve:** Let rest for a few minutes before serving. Garnish with fresh chopped parsley.

Notes

For a quicker squash preparation, microwave the halves cut-side down with a little water in a microwave-safe dish for 10-15 minutes until tender.

Experiment with different cheese combinations like smoked gouda, fontina, or Monterey Jack for varied flavor profiles.

To make ahead, assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Prep Time: 25 minutes
Cook Time: 60 minutes

Nutrition

Calories: 380
Fat: 22g
Carbohydrates: 25g
Protein: 22g