Spaghetti Squash Au Gratin: A Delicious and Healthy Recipe

• porcie: 8 servings
• aktívny čas: 20 minutes
• celkový čas: 1 hour 30 minutes

Ingrediencie

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)

Postup

Preheat oven to 400u00b0F (200u00b0C).

Prepare the squash: Cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits.

Season the squash: Drizzle the cut sides of the squash with 2 tablespoons of melted butter. Sprinkle generously with salt and pepper.

Roast the squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 45-60 minutes, or until the squash is easily pierced with a fork and the flesh is tender.

Shred the spaghetti squash: Once cool enough to handle, use a fork to shred the flesh into spaghetti-like strands. Set aside.

Melt the butter: In a large saucepan over medium heat, melt the remaining 2 tablespoons of butter.

Sautu00e9 the onion and garlic: Add the chopped onion to the melted butter and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.

Make a roux: Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to create a roux.

Whisk in the milk: Gradually whisk in the milk, a little at a time, ensuring that there are no lumps. Continue whisking until the sauce is smooth.

Simmer the sauce: Bring the sauce to a simmer over medium heat, stirring constantly. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.

Season the sauce: Stir in the salt, pepper, and nutmeg. Taste and adjust seasonings as needed.

Add the cheese: Remove the saucepan from the heat. Stir in 3/4 cup of the Gruyere cheese, 3/4 cup of the cheddar cheese, and 1/4 cup of the Parmesan cheese until the cheese is melted and the sauce is smooth and creamy. Reserve the remaining cheese for topping.

Combine squash and sauce: Add the shredded spaghetti squash to the cheese sauce and stir gently to combine.

Transfer to baking dish: Pour the spaghetti squash mixture into a greased 9x13 inch baking dish.

Prepare the topping: In a small bowl, combine the remaining 1/4 cup Gruyere cheese, 1/4 cup cheddar cheese, 1/4 cup Parmesan cheese, and panko breadcrumbs.

Sprinkle the topping: Sprinkle the cheese and breadcrumb mixture evenly over the top of the spaghetti squash.

Bake the au gratin: Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and bubbly.

Let it rest: Remove the au gratin from the oven and let it rest for 5-10 minutes before serving.

Garnish and serve: Garnish with chopped fresh parsley, if desired. Serve hot and enjoy!