1 medium spaghetti squash (approx. 3 pounds / 1.36 kg)
1 cup (100 g) grated Parmesan cheese
1/2 cup (120 ml) heavy cream
2 cloves garlic, minced
1/4 cup (60 ml) whole milk
1 tablespoon (14 g) butter
Salt to taste
Freshly ground black pepper to taste
1/4 cup (25 g) breadcrumbs (optional for topping)
2 tablespoons (8 g) fresh parsley, chopped (optional for garnish)
Instructions:
Preheat the oven: Start by preheating your oven to 400°F (200°C) to make sure it’s hot enough when you put in the spaghetti squash. This helps it cook evenly and the flesh becomes tender.
Cut and clean the squash: Carefully cut the spaghetti squash lengthwise in half with a sharp knife. Use a spoon to scoop out all the seeds and stringy fibers, clearing space so the flesh cooks well and separates into strands easily later.
Bake the squash: Place the squash halves cut-side down on a baking sheet lined with aluminum foil or parchment paper—trust me, this makes cleanup so much easier. Bake for 35 to 40 minutes, or until you can pierce the flesh with a fork and it easily pulls apart.
Scoop out the flesh: When ready, carefully remove the hot squash halves. Use a fork to scrape the flesh, separating it into spaghetti-like strands. Place the strands in a large mixing bowl.
Prepare the creamy sauce: Time for the sauce! In a small skillet, melt the butter over medium heat. Add the minced garlic and sauté for about one minute until fragrant but not browned to keep that fresh, delicious flavor.
Add cream and milk: Slowly add the heavy cream and milk to the skillet. Stir gently and heat for about 2 minutes, making sure it doesn’t boil—otherwise, the cream might separate and lose its smooth, creamy texture.
Mix sauce with squash: Pour this creamy mixture over the spaghetti squash strands in your bowl and carefully mix so each strand gets coated well.
Add cheese and season: Now add the grated Parmesan cheese, salt, and pepper to taste. Mix gently to combine all the flavors without breaking up the strands.
Prepare for baking: Transfer everything to a greased baking dish or one lined with parchment paper. If you want a crispy topping (highly recommended), sprinkle breadcrumbs over the surface.
Bake the gratin: Almost done! Bake at 375°F (190°C) for about 15 minutes, or until the top is golden and bubbly, signaling the cheese is melted and the gratin is ready—this is easy to spot.
Garnish and serve: Finally, sprinkle fresh chopped parsley over the top to add color and freshness before serving. Enjoy this healthy delight!
Prep Tips:
Cooking the squash: Make sure to cook it until very tender so the strands separate easily.
Space in the baking dish: Don’t overload the baking dish; leave space so the gratin comes out golden and crispy.
Fresh garlic: Always use fresh, finely minced garlic for better flavor and aroma.
Adjust seasoning: Taste the mixture before baking to adjust salt and pepper to your liking.
Golden gratin: To get a more golden crust, put the oven on broil for the last 2-3 minutes, but watch carefully so it doesn’t burn. Trust me, it can happen!
Side Suggestions:
Pair your Parmesan Spaghetti Squash Gratin with a fresh spinach salad tossed with lemon vinaigrette and walnuts.
Grilled chicken with Provencal herbs is also a delicious option.
Homemade crispy garlic bread is a must-have with this kind of dish.
For your drink, a chilled Chardonnay white wine will be spectacular.
And for dessert, how about a light lemon meringue tart?
Recipe Variations
Sautéed mushrooms: Oh, so delicious! Just add sautéed mushrooms for an extra rich earthy flavor.
Crispy bacon: Mmm, tasty! Include some chopped crispy bacon for a smoky, salty touch.
Cheese blend: Oh my gosh! Using a mix of mozzarella and Parmesan will give you not only a creamier gratin but also a spectacular flavor.
Fresh spinach: Yum! Incorporate chopped fresh spinach to add not only color and nutrients but also a bold flavor.
Spicy version: If you love spice, make a version by adding finely chopped jalapeños and a bit of chili powder.
