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.
Ingredients.
- 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.
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!
Recipe.
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Spaghetti Squash Gratin
Ingredients
- 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
Instructions
- 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.
Laura says
Hi, can this recipe be made ahead and then frozen?
Pam Greer says
I don't know, I've never tried it. The squash is pretty liquidy, but since it's baked, it might be okay.
Jamie says
Awesome! This is such a great spaghetti dish with a twist! Definitely looks absolutely delicious and yummy! Making this dish to my list of baked recipes! Loved it!
Zhen says
I love anchovies, so I can already imagine how good this Squash Gratin will taste! Never seen a Spaghetti Gratin so got to try!
Ann says
This was a wonderful side dish option. I tend to make the same side dishes, so it was nice to change things up!
Susan@LunaCafe says
I really need to jump on the spaghetti squash bandwagon. Not sure why I avoid it. Maybe this dish will get me onboard. Looks great! 🙂
Pam Greer says
This is definitely my favorite way to make it!
Jameson Fink says
What a great idea to use up a ginormous spaghetti squash. And, yes, I'd like to see a photo of that beer fridge!
Pam Greer says
Okay, I will try to get a photo of it! It's such a classic!
Kare @ Kitchen Treaty says
Two of my favorite things - spaghetti squash and gratin! This looks like such a crowd-pleaser,
Pam Greer says
It is definitely my new favorite way to eat spaghetti squash!
swathi says
Delicious spaghetti squash gratin love this creamy treat sure breadcrumbs gives nice crunch, Thanks for sharing with Hearth and soul blog hop. pinning.
grace says
spaghetti squash is so much fun! this is the first time i've seen it used in a gratin, and i like it!
Jeri says
I don't eat a lot of spaghetti squash either, but if you still have some left or they send you another, it is perfect for an orange and black Halloween dish. I make a black bean and chorizo "sauce" and serve it over the "spaghetti." It's hearty and lite at the same time.
Pam Greer says
Oh, that sounds wonderful!
Marjie says
Cheese is the answer to everything. Pretty dish.
Monique says
Is it even possible that your photos just get better and better?:)
Pam Greer says
Oh, you are so sweet! It's this gratin, it knows it's beautiful!
Tina says
The gratin looks very good but I really want to see that blue fridge now!
Pam Greer says
I'll take some pics of it!
Joanne says
You've made me crave spaghetti squash! Big time.
Pam Greer says
You've got to try this, you would love it!
Melynda@OurSundayCafe says
It has been years since I had spaghetti squash and honestly I was not impressed, but maybe I should try it again.
Pam Greer says
This is possibly the best spaghetti squash has ever been for me.