Creamy Spaghetti Squash Au Gratin

1. Low-Carb Comfort Food : Spaghetti squash replaces traditional pasta for a lighter, healthier option.
2. Creamy & Cheesy : A luscious blend of cream, garlic, and cheese creates a decadent sauce.
3. Easy to Make : Simple steps and wholesome ingredients make this recipe approachable for all skill levels.
4. Versatile : Serve as a side dish, vegetarian main course, or even a holiday potluck favorite.
5. Crowd-Pleasing : Even carb-lovers will adore this cheesy, comforting dish.

Ingredients You’ll Need

Serves 4–6

For the Spaghetti Squash:

• 1 medium spaghetti squash (about 3–4 lbs)
• 1 tbsp olive oil
• Salt and pepper , to taste

For the Creamy Sauce:

• 2 tbsp unsalted butter
• 2 cloves garlic , minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp nutmeg (optional, but adds depth)
• Salt and pepper , to taste

For the Topping:

• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (optional, for extra crunch)
• 1 tbsp chopped fresh parsley (for garnish)

Step-by-Step Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 400°F (200°C) . Line a baking sheet with parchment paper or lightly grease it.

Step 2: Roast the Spaghetti Squash

1. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Drizzle the cut sides with olive oil and season with salt and pepper.
2. Place the squash halves cut-side down on the prepared baking sheet. Roast for 30–40 minutes , or until the flesh is tender and easily shreds into strands with a fork. Remove from the oven and let cool slightly.

Step 3: Make the Creamy Sauce

1. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute , until fragrant.
   

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