Spaghetti Squash Gratin

Spaghetti Squash Gratin

Serves 4-6
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour


  • 1 tablespoon canola or olive oil
  • 1 Medium onion (diced)
  • 2 cloves garlic (minced)
  • 4 cups cooked spaghetti squash
  • ½ cup milk
  • 2 Large eggs
  • ¾ cup grated old cheddar cheese (about 150g, divided)
  • salt and pepper (to taste)


To cook squash:
1. Roast (cut squash in half, remove seeds and bake cut side down at 400F for about 40 mins) or microwave (pierce skin with sharp knife all over, cook for 10-15 minutes, depending on size, rotating squash halfway through).
2. Preheat oven to 375F. Heat oil in a large skillet over medium heat. Add onion and sauté until soft, about 4-5 minutes. Add garlic and sauté for additional 1-2 minutes. Add squash, about ¼ tsp salt and ⅛ tsp pepper, sauté for additional 3 minutes. Remove from heat.
3. In a large bowl, whisk milk, eggs, approximately ½ tsp salt and ⅛ tsp pepper (or to taste). Add squash mixture and ½ cup cheese and stir until well combined.
4. Transfer mixture into an oiled baking dish (picture is a 1.4L Corningware). Bake for 35-40 minutes until golden brown.