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    Home » Side Dishes

    Spaghetti Squash Gratin

    LAST UPDATED: October 31, 2022 PUBLISHED: October 20, 2014 By Pam Greer 24 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    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!

    Casserole dish with a crispy breadcrumb topping on a wooden tray.

    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.

    Close up of browned gratin topping on casserole.

    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!

    Platter of green beans with mushrooms and bacon on a lace tablecloth.
    Instant Pot Green Beans with Bacon and Mushrooms
    Use the Instant Pot to make perfectly cooked green beans infused with flavor from the bacon and the mushrooms!
    Click here to see the recipe
    Apples and cabbage in a red skillet.
    Sautéed Cabbage and Apples
    After a quick sauté in butter and spices, crisp tender apples and cabbage are topped with pomegranate seeds and fresh dill.
    Click here to see the recipe
    Red and white bowl filled with parsley covered potatoes.
    Buttered Parsley Potatoes
    Ready in about 20 minutes, these potatoes are so easy to make and everyone loves them! Fluffy on the inside and buttery on the outside!
    Click here to see the recipe
    Platter of honey orange carrots.
    Honey Orange Roasted Carrots
    So easy and so delicious! Just a few ingredients and about 30 minutes are all you need to make these sweet and tangy carrots.
    Click here to see the recipe

    Recipe.

    **As an Amazon affiliate I earn from qualifying purchases.

    Close up of crispy topping on spaghetti squash casserole.
    Print Pin Save Saved!
    5 from 34 votes

    Spaghetti Squash Gratin

    Turn spaghetti squash into a rich, creamy casserole!
    Course Side Dish
    Cuisine American
    Prep Time 15 minutes
    Cook Time 1 hour 30 minutes
    Total Time 1 hour 45 minutes
    Servings 8
    Calories 104kcal

    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.

    Notes

    To cook the spaghetti squash -  prick the squash all over with a sharp knife.  Bake on a baking sheet at 375°F for an hour and 20 minutes.  Flipping it over about half way through.  Remove from the oven and when it's cool enough to handle, cut it in half lengthwise and using a fork, scoop out the strands. 
    Substitutions for sage - rosemary, thyme, Italian seasoning. 
    Can add ½ cup of grated cheese when you mix the squash with the sauce. 

    Equipment

    1 Casserole Dish

    Nutrition

    Calories: 104kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 224mg | Potassium: 131mg | Fiber: 1g | Sugar: 3g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg

    More Side Dish Recipes

    • Spicy Mango Coleslaw
    • Steamed Baby Bok Choy
    • Vietnamese Pickled Carrots
    • Greek Village Salad

    Reader Interactions

    Comments

    1. Laura says

      January 04, 2023 at 10:39 pm

      Hi, can this recipe be made ahead and then frozen?

      Reply
      • Pam Greer says

        January 05, 2023 at 2:59 pm

        I don't know, I've never tried it. The squash is pretty liquidy, but since it's baked, it might be okay.

        Reply
    2. Jamie says

      November 04, 2022 at 9:49 am

      5 stars
      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!

      Reply
    3. Zhen says

      November 03, 2022 at 3:28 am

      5 stars
      I love anchovies, so I can already imagine how good this Squash Gratin will taste! Never seen a Spaghetti Gratin so got to try!

      Reply
    4. Ann says

      November 02, 2022 at 10:48 am

      5 stars
      This was a wonderful side dish option. I tend to make the same side dishes, so it was nice to change things up!

      Reply
    5. Susan@LunaCafe says

      January 07, 2015 at 3:24 pm

      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! 🙂

      Reply
      • Pam Greer says

        January 08, 2015 at 6:02 am

        This is definitely my favorite way to make it!

        Reply
    6. Jameson Fink says

      January 07, 2015 at 11:01 am

      What a great idea to use up a ginormous spaghetti squash. And, yes, I'd like to see a photo of that beer fridge!

      Reply
      • Pam Greer says

        January 07, 2015 at 1:16 pm

        Okay, I will try to get a photo of it! It's such a classic!

        Reply
    7. Kare @ Kitchen Treaty says

      January 07, 2015 at 10:38 am

      Two of my favorite things - spaghetti squash and gratin! This looks like such a crowd-pleaser,

      Reply
      • Pam Greer says

        January 07, 2015 at 1:16 pm

        It is definitely my new favorite way to eat spaghetti squash!

        Reply
    8. swathi says

      October 26, 2014 at 12:38 am

      Delicious spaghetti squash gratin love this creamy treat sure breadcrumbs gives nice crunch, Thanks for sharing with Hearth and soul blog hop. pinning.

      Reply
    9. grace says

      October 22, 2014 at 7:50 am

      spaghetti squash is so much fun! this is the first time i've seen it used in a gratin, and i like it!

      Reply
    10. Jeri says

      October 21, 2014 at 1:33 am

      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.

      Reply
      • Pam Greer says

        October 21, 2014 at 6:42 am

        Oh, that sounds wonderful!

        Reply
    11. Marjie says

      October 20, 2014 at 6:49 pm

      Cheese is the answer to everything. Pretty dish.

      Reply
    12. Monique says

      October 20, 2014 at 9:48 am

      Is it even possible that your photos just get better and better?:)

      Reply
      • Pam Greer says

        October 20, 2014 at 10:41 am

        Oh, you are so sweet! It's this gratin, it knows it's beautiful!

        Reply
    13. Tina says

      October 20, 2014 at 9:27 am

      The gratin looks very good but I really want to see that blue fridge now!

      Reply
      • Pam Greer says

        October 20, 2014 at 10:41 am

        I'll take some pics of it!

        Reply
    14. Joanne says

      October 20, 2014 at 7:23 am

      You've made me crave spaghetti squash! Big time.

      Reply
      • Pam Greer says

        October 20, 2014 at 10:41 am

        You've got to try this, you would love it!

        Reply
    15. Melynda@OurSundayCafe says

      October 20, 2014 at 6:59 am

      It has been years since I had spaghetti squash and honestly I was not impressed, but maybe I should try it again.

      Reply
      • Pam Greer says

        October 20, 2014 at 10:41 am

        This is possibly the best spaghetti squash has ever been for me.

        Reply

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