Description

Hey there, kitchen friend! Craving the cozy vibes of a bubbly, cheesy gratin but want something a little lighter (without sacrificing a drop of flavor)? Enter: this Cheesy Spaghetti Squash Gratin. Roasted golden strands tangled in a luscious blend of Fontina, Gruyère, and Parmesan, all snuggled under a crispy, golden crust. It’s elegant enough for a dinner party, yet easy enough for a Wednesday. Whether you’re looking for a veggie-forward main or a decadent side, this dish brings all the comfort without the carb crash. Let’s get roasting!

Ingredients

Scale

4 medium spaghetti squash (3–4 lbs each)
2–4 tbsp olive oil
2 tsp salt + 2 tsp black pepper
⅔ cup grated Fontina
⅔ cup grated Gruyère
⅔ cup grated Parmesan
½ cup panko breadcrumbs
½ cup seasoned breadcrumbs
⅔–1½ cups milk, half and half, or cream

Instructions

Roast Squash: Halve squash, scoop out seeds, drizzle with oil, and season. Roast cut-side down at 400°F (200°C) for 35–40 mins. Cool, then shred strands into a bowl.
Mix the Magic: Add cheeses, salt, pepper, and ⅔ cup dairy to the squash. Gently fold to combine. Add more dairy if too dry.
Assemble: Transfer to a greased 9×13″ dish. Top with mixed breadcrumbs and spritz with oil.
Bake & Broil: Bake at 375°F (190°C) for 20–25 mins until bubbly. Broil 2–3 mins until golden brown. Rest 5 mins before serving.

Notes

Squeeze squash strands if too watery.
Add sausage, spinach, or herbs for custom flair.
Pre-shred your own cheese for perfect melting.
Freeze unbaked gratin for make-ahead magic.

Prep Time: 20 mins
Cook Time: 45 mins

Nutrition

Calories: 360 cal per serving
Fat: 24g
Carbohydrates: 24g
Protein: 15g