Spaghetti Squash Gratin makes the perfect side dish, rich and creamy with a crispy cheesy topping.
If you've been wondering what to do with spaghetti squash, this is your answer!
If you've been looking for a delicious new side dish, you've come to the right place.
When my CSA gave me a huge spaghetti squash, I thought about making my Spaghetti Squash with Kale and Bacon. That sounded good, but I was planning on making an Oven Braised Chicken and wanted a side dish to go along with it.
When I found this recipe from Martha Stewart, it sounded like just what I was looking for and it was!
It's rich and creamy, but not overly so. A little bit of cheese in the bread topping makes it crispy.
- Chicken broth - homemade preferably - Instant Pot Chicken Stock.
- Whole milk - can use lower fat, but I wouldn't recommend it. This squash casserole gets it's creaminess from the milk.
- Garlic cloves.
- All purpose flour and butter.
- Anchovies - I know it sounds weird, but they give it a unami flavor, not fishy at all!
- Sage - fresh if you have it, otherwise dried. Could also use thyme or rosemary.
- Spaghetti squash - roasted. This is the easiest way to do spaghetti squash in the oven, otherwise if you have an Instant pot, you can do it this way - Instant Pot Spaghetti Squash.
- Bread crumbs - for that crispy topping.
- Parmesan cheese - freshly grated.
Step by step instructions.
Roasting the spaghetti squash.
Begin by roasting the squash. I find it difficult to cut the squash when it's whole. So this method of roasting the squash whole is the easiest method that I have found (though you can use an Instant Pot, like the recipe I linked to above.
Preheat the oven to 375°f.
Prick the spaghetti squash a few times with a small, sharp knife.
Roast on a baking sheet for an hour and 20 minutes (or until it's tender when pierced with a knife) turning it halfway through.
When cool enough to handle, scrape out the flesh with fork to get the strands.
Prepare the casserole.
Over medium high heat bring the broth, milk and garlic to a boil. Boil for 1 minute. Turn off the heat and slowly whisk in the flour. Pour into a bowl.
In the same pot, melt the butter over medium heat and add the anchovies and 2 teaspoons of the sage. And cook, stirring for about a minute. Return the broth mixture to the pan. Simmer for about 6 minutes, until thickened. Scoop out the garlic.
Add the squash to the sauce, either in the pan or just in a 2 quart casserole dish and season with salt and pepper.
Combine the rest of the sage, the bread crumbs and the parmesan cheese in a small bowl and sprinkle over the top of the casserole.
Bake for 20 to 25 minutes or until the casserole is bubbling and golden on top.
This is so good. It manages to be rich and creamy with just the smallest amount of cheese in the topping.
What I love about this recipe is even though it is good the way it is, it is so easy to change it up.
I wouldn't say no to a half cup of shredded gruyere cheese added while you are simmering the sauce.
You could add mushrooms, maybe roast them in the oven during the last 20 minutes of the squash roasting and simply add them when you add the squash.
This would make a great side dish for the holidays, to change things up a bit, but be prepared to make it more often than that, because everyone loves it!
More side dishes to try!
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Spaghetti Squash Gratin
- 5 cups spaghetti squash cooked
- 1 cup chicken broth
- 1 cup whole milk
- 2 cloves garlic peeled and smashed
- 3 tablespoons all-purpose flour
- 1 tablespoon unsalted butter
- 2 anchovy filets chopped
- 3 teaspoons fresh sage chopped
- salt and pepper
- ¾ cup bread crumbs
- 2 tablespoons parmesan cheese grated
- Preheat the oven to 375°f.
- In a saucepan over medium-high heat, bring the milk, broth and garlic to a boil and cook for 1 minutes. Turn off the heat and slowly whisk in the flour. Pour into a bowl.
- In the same pot, melt the butter over medium heat and add the anchovies and 2 teaspoons of the sage. Heat for about a minute. Then pour the broth mixture back into the pot. Bring to a simmer and simmer for about 6 minutes or until slightly thickened. Scoop out the garlic.
- Mix the cooked squash (see note) and the sauce either in your saucepan or right in your casserole dish. Season with salt and pepper.
- In a small bowl, combine 1 teaspoon of the sage, the breadcrumbs and the parmesan cheese. Sprinkle this over the top of the gratin.
- Bake until bubbly and golden, about 20-25 minutes.