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Vegetarian, Classics and bistro fare

Spaghetti squash gratin with green salad

This spaghetti squash gratin is a vegetarian dish for 4 people, ready in 1 hour and 10 minutes, rated easy, for about €1.90 per serving. The squash roasts until it separates into noodle like strands, then gets mixed with homemade bechamel before baking under melted cheese. The key is squeezing the squash dry so the gratin doesn't turn watery.

Spaghetti squash is in season, so tonight we're turning it into a cheesy bechamel gratin, with a green salad on the side.

Spaghetti squash gratin with green salad
Total time
1 h 10
Difficulty
Easy
Cost per person
€1.90
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Spaghetti squash has a texture that surprises people the first time, tender strands that look like noodles but keep the squash's mild, slightly sweet flavor. Coated in a creamy bechamel and baked under melted cheese, it turns into a comforting dish, far from the sometimes plain image of fall vegetables.

This is a good dish for a calm weeknight, since it needs little hands on work even though roasting the squash takes time. Kids usually take to it easily thanks to the melted cheese and the fun noodle like texture, and the green salad on the side adds just enough freshness to balance the meal.

The ingredients

4 people

Fruits and vegetables

  • Spaghetti squash 1.5 kg
  • Green salad 1

Dairy

  • Butter 40 g
  • Milk 50 cl
  • Shredded Swiss cheese 120 g

Pantry

  • Flouroften in the pantry 40 g
  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Gluten

The step by step recipe

  1. Cut the squash in half lengthwise, remove the seeds and roast it at 200°C, cut side down. 40 min

    A drizzle of olive oil on the baking sheet keeps the skin from sticking.

  2. Meanwhile, melt the butter, stir in the flour, then gradually whisk in warm milk for a smooth bechamel. 8 min

    Whisk constantly and season with the nutmeg, salt and pepper.

  3. Scrape the squash flesh with a fork to pull it apart into strands.

    Press the strands in a clean kitchen towel to squeeze out water, otherwise the gratin will turn watery.

  4. Mix the squash with the bechamel, pour into a baking dish and top with the shredded cheese.

    Save a little bechamel to spread over the top before adding the cheese.

  5. Bake at 200°C until golden and serve with the salad dressed in olive oil, vinegar, salt and pepper. 15 min

    Let it rest for five minutes, it's easier to serve once it's settled a bit.

Our tips to get it right

  • Pick a spaghetti squash that feels heavy for its size, a sign it's dense and juicy inside.
  • Poke a few holes in the skin before roasting if you cook it whole, so it doesn't burst in the oven.
  • Taste the bechamel before mixing it with the squash, that's your chance to adjust the salt and nutmeg.

The variations

  • Swap the Swiss cheese for Comté or Gruyère for a sharper, more pronounced flavor.
  • Stir in diced bacon or ham for a heartier, non vegetarian version.
  • For a quicker kid friendly version, bake the mixture in small individual ramekins, they cook faster and each child gets their own portion.

What to serve it with

  • Green salad with vinaigrette
  • Toasted country bread
  • Sparkling water with lemon

Storage

The gratin keeps for 2 to 3 days in the fridge in an airtight container. It freezes well once cooled, in a suitable container, for up to 2 months. Reheat it in the oven rather than the microwave so it keeps its golden top.

Questions about this dish

How do you know when spaghetti squash is done?

The skin should give easily under a knife tip and the flesh should pull apart into strands with a fork without resistance. It takes about 40 minutes in a 200°C oven, cut side down.

Can you make this gratin ahead of time?

Yes, you can assemble the gratin the day before and keep it unbaked in the fridge. Let it sit out briefly before baking so the center isn't too cold.

What if the gratin releases too much water while baking?

That usually means the squash wasn't squeezed dry enough before mixing with the bechamel. Press the strands firmly in a clean kitchen towel next time to avoid this.

Can you replace the cow's milk in the bechamel?

You can use a plain plant based milk like soy or oat, the bechamel will be slightly less rich but still works. Keep the same amounts of butter and flour for the right texture.

How long does it take to make a spaghetti squash gratin with a green salad?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a spaghetti squash gratin with a green salad?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a spaghetti squash gratin with a green salad cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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