Spaghetti Squash, Cheese, and the Tale of My First Epic Mess

Alright, first things first—can I just tell you: the first time I made Cheesy Spaghetti Squash Au Gratin, I thought I could hack the squash in half like you see in those quick TikTok vids. Nope. The thing skittered off the board and nearly landed in Buster's (my dog’s) water bowl. Ever since, I've started microwaving it a couple minutes first; makes it way easier to cut (trust me, not worth risking your fingertips). Anyway, point is, this dish’s become my get-out-jail-free-card when I crave something super comforting but want to sneak in a veggie or two. Oh—side note—I spilled half the cheese once and just… well, covered it up with more cheese. You won’t notice. Promise.

Why You'll Love This (Or, Why My Family Does)

I make this when Wednesday feels a bit too much like Monday and dinner just needs to feel snuggly but not like a total carb-fest. My kids eat anything with "au gratin" in the name—as long as there’s enough cheese to disguise the fact that there’s squash. (My partner claims he can always taste squash, but last time he didn’t even realize what it was; small victory!) Also, honestly, grating cheese is oddly therapeutic once you get going.

What You Need (And a Few Cheeky Swaps)

1 medium spaghetti squash (~3 lbs)—if they’re all massive at your shop, just use half.
Olive oil—a glug, or use melted butter if you’re feeling that way.
½ onion, diced (I’ve skipped the onion in a pinch, and no one revolted.)
2-3 garlic cloves, minced. Or, okay, a generous spoon of pre-chopped garlic. Who’s judging?
¾ cup sour cream, or Greek yogurt honestly works if that’s what you have.
1 cup shredded sharp cheddar (though my grandmother swore by Kraft block cheese; personally, whatever’s in the fridge goes in).
1 cup shredded Gruyère, or Swiss if you can’t find Gruyère—it’s expensive where I live!
½ cup grated Parmesan (from a can works, but fresh is fancyish).
Salt & pepper to taste (I always oversalt, so start small).
½ teaspoon smoked paprika, or try regular if you’re not feeling fancy.
Handful of fresh chives or parsley, if you’re feeling chef-y.

How To Whip This Up (A Mix of Precise-ish and Go-With-It Directions)

Preheat your oven to 400°F (I’ve kinda forgotten this… more than once).
Stab the spaghetti squash with a knife a few times (don’t hold it like a football!). Then, microwave it for 3-5 minutes to soften. Cut lengthwise—careful, it will be hot.
Scoop out seeds with a spoon. Drizzle the inside with olive oil and sprinkle a bit salt & pepper. Place cut-side down on a lined baking sheet. Roast around 35-40 minutes, until the flesh strands easily with a fork. (Here’s where I usually sneak a taste—hot, but yum!)
When it’s cool enough, scrape those lovely spaghetti-like strands into a bowl. Squash skin? Bin it. Or compost, if that’s your jam.
In a skillet, heat a splash of olive oil, and toss in your onions. Sauté till translucent; add the garlic for a minute or so longer. (The kitchen will smell like you’ve made an effort; bonus points.)
Stir in the shredded cheddar, Gruyère, sour cream, and most of the Parmesan, plus paprika. Fold in the roasted squash. Mix until the cheese is melty and everything looks—well, a bit messy. That’s fine.
Spread the mix in a buttered 2-quart baking dish. Top with the leftover Parmesan, and maybe a rebel’s handful of more cheddar.
Bake 20 minutes until bubbly and the cheese is browned just right. If you like it extra crispy, shove it under the broiler for a minute or two (don’t walk away, trust me).
Sprinkle with chives or parsley. Let it cool a bit so you don’t burn your tongue. Dig in!

Things I Learned (So You Don’t Have To)

Once, I forgot to drain the squash after roasting; it turned a bit soupy. Pat it down with a paper towel if there’s a lot of liquid. Not the end of the world though.
You can ditch the onions if you’re feeling lazy, but garlic is a must. It just is.
I tend to think it tastes even better on day two. Not sure why—maybe magic?

Some Experimental Twists That Actually (Mostly) Worked

I’ve tried tossing in leftover ham. Tasty, not quite classic.
One time, I tried using Monterey Jack instead of Gruyère—came out fine, maybe a little blander, so extra garlic needed!
Ok, don’t use blue cheese. Just don’t. Unless… you really hate your family. (Just kidding. Sort of.)

If You Don’t Have Fancy Gear—No Problem

A sharp knife is handy for the squash, but honestly, I’ve used a bread knife in a pinch. Mixing bowls—well, I once used a salad bowl because all the real bowls were already in the dishwasher. Cheese grater is helpful, but a veggie peeler can sorta work if you’re desperate (not that I’ve ever done that, cough).

What About Leftovers?

I stash leftovers (when we have any, which isn’t often) in a sealed container in the fridge. Keeps well for about 3 days, although—let’s be real—it’s usually mysteriously gone after 24 hours thanks to midnight snackers. I don't recommend freezing, it gets a bit watery.

How Do I Serve This? (No Rules, Just Yums)

We like it as a main with a crisp salad on the side, honestly—anything green. For fancier nights, it’s a killer side next to roast chicken. Sometimes I sneak a spoonful cold from the fridge, but you didn’t hear that from me. Also, great with this tangy salad dressing from Serious Eats—trust me, it works.

Pro Tips (AKA Stuff I Messed Up)

I once tried to speed up roasting the squash by blasting the oven to 475°F. The outside burnt, inside was raw. Just… don’t.
If you dump in too much cheese, it’ll look greasy—but actually, I find it still tastes fab. If you’re worried, blot with a paper towel, or better yet, just act like that’s how it’s meant to be.
Trying to layer all the cheese on top sometimes leads to a cap that lifts off in one sheet. Sprinkle a bit inside, leave some for the top.

FAQs From Actual People (Well, Friends and My Mom)

Can you make this dairy-free? You could try with vegan cheese and coconut yogurt. I haven’t, but my friend Jeanie says it works (but not quite as rich). Or check out this vegan take by Minimalist Baker.
Is it kid-friendly? I mean, my kids eat it, but they’ll eat anything if there’s cheese on top. Maybe try extra cheddar for picky eaters?
Can you prep ahead? Yes! I assemble, keep in the fridge, and then bake when ready. Actually, on second thought, I find it works better if you add the cheese topping just before baking so it doesn’t get soggy.
Can you use frozen squash? Honestly, I tried it; looked weird, tasted fine. Go for it in a pinch?
What’s with all the cheese? What’s NOT with all the cheese? But use less if you want. Or try a smoky cheese for a little twist.

And before I forget, if you’ve never worked with spaghetti squash, Bon Appétit’s guide is actually pretty useful—if only to prove I’m not making this up!

Cheesy Spaghetti Squash Au Gratin