This vegetarian spaghetti squash au gratin is sweetened with sweet potato and combined with homemade bechamel sauce. A treat for the whole family.

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Recipe Summary

prep:
20 mins
cook:
2 hrs 40 mins
additional:
30 mins
total:
3 hrs 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Place spaghetti squash in a baking dish.

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  • Bake in the preheated oven until squash is tender when pricked with a fork, about 1 hour. Remove from oven and set aside until almost completely cooled. Cut in half and remove seeds using a spoon. Shred squash meat using a fork and discard the peel.

  • Combine shredded spaghetti squash and sweet potato in a bowl. Press cloves into peeled onion.

  • Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the butter will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Pour in warm milk, 2 tablespoons at a time, and keep stirring until sauce thickens. Add onion and bay leaf, cover, and simmer over low heat, stirring from time to time to prevent burning, for 20 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.

  • Remove onion and bay leaf from bechamel sauce and and season sauce with salt and pepper. Pour sauce over spaghetti squash-sweet potato mixture and mix well. Transfer spaghetti squash mixture into the prepared baking dish.

  • Bake in the preheated oven until top is golden brown, 50 to 60 minutes.

Nutrition Facts

345 calories; protein 8.4g; carbohydrates 46.8g; fat 15.6g; cholesterol 40.3mg; sodium 242mg. Full Nutrition
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