Spaghetti Squash Gratin With Basil Recipe (2024)

By Martha Rose Shulman

Spaghetti Squash Gratin With Basil Recipe (1)

Total Time
2 hours 30 minutes
Rating
5(1,302)
Notes
Read community notes

Recently on the Recipes for Health page on Facebook, I asked readers what they were finding in their weekly delivered produce boxes. Requests for spaghetti squash recipes came pouring in. I was working on basil dishes already, so I decided to combine the two ingredients in this gratin.

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Ingredients

Yield:Serves six as a main dish, eight as a side

  • 1spaghetti squash, about 3 pounds
  • 1tablespoon extra virgin olive oil
  • 1medium onion, finely chopped
  • 2garlic cloves, minced
  • Salt
  • freshly ground pepper
  • 3large eggs
  • ½cup low-fat milk
  • 2tablespoons chopped fresh basil (¼ cup basil leaves)
  • 2ounces Gruyère cheese, grated (½ cup)
  • 2tablespoons freshly grated Parmesan or pecorino romano

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

182 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 9 grams protein; 719 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Spaghetti Squash Gratin With Basil Recipe (2)

Preparation

  1. Step

    1

    Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, turning the squash every 20 minutes until it is soft and easy to cut into with a knife. Remove from the heat, and allow the squash to cool until you can handle it. Cut in half lengthwise, and allow to cool further. Remove the seeds and discard. Scoop out the flesh, and place in a bowl. Run a fork through the flesh to separate the spaghetti-like strands, then chop coarsely. Measure out 4 cups squash. (Use whatever remains for another dish, or freeze.)

  2. Oil a 2-quart gratin or baking dish. Heat the oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic and a generous pinch of salt. Cook, stirring, for another 30 seconds to a minute until fragrant. Add the squash. Cook, stirring often, for five minutes until the strands of squash are a little more tender. Season to taste with salt and pepper, and remove from the heat.

  3. Step

    3

    Beat the eggs in a large bowl. Add the milk, salt (about ½ teaspoon), pepper and basil. Stir in the squash mixture and the Gruyère, and combine well. Scrape into the baking dish. Sprinkle the Parmesan or pecorino over the top, and gently press down to moisten.

  4. Step

    4

    Bake 40 to 45 minutes until nicely browned and sizzling. Remove from the heat, and allow to cool for 10 to 15 minutes before serving. Serve hot, warm or room temperature.

Tip

  • Advance preparation:The baked spaghetti squash will keep for four days in the refrigerator. The gratin can be made up to a day ahead and reheated. The recipe can be made through step 2 several hours before completing the gratin and baking.

Ratings

5

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1,302

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Private Notes

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Cooking Notes

S.W. Hubbard

You can save time by steaming the squash in the microwave. Piece it with a knife in a few places and nuke for 5 minutes to soften. Then cut in half, remove the seeds and place the haves in a glass dish with a little water. Steam for another 5 or 6 minutes until the squash can be pulled out with a fork. Mine turned out quite good. I upped the cheese.

Bahram Keramati

Good recipe. I agree with many others that the mixture before baking was too wet. I would try wringing some moisture out of the squash or using less milk, or both. Or even just two eggs?

Also, I would try more Gruyere, perhaps 4 ounces instead to 2?

Finally the final bake temperature is not specified. I used the same 375 and it worked fine.

Weslie

in lieu of fresh basil, i used about 2 large tablespoons of pesto from last years basil crop. also i grated some nutmeg per other suggestions. it turned out very good and a good use of spaghetti squash. will do it again for sure

Paul S

To get the texture right, salt the squash, let it rest a few minutes and squeeze out some of the excess moisture using your hands, as you would zucchini. A few pepper flakes were a welcome spicy addition to this Sunday veg meal.

Bianca

I cooked the spaghetti squash and chopped the onions the day before. This made the cooking time the day after much easier and quicker - about an hour including baking time. I squeezed the spaghetti squash with a cheesecloth to reduce the moisture and only added two eggs and ⅛ cup milk - the texture was perfect. I also added some breadcrumbs on top to give it a little crunch and mixed in some roasted red peppers for a little spice. I’ll absolutely make this again!

Charlotte Still Noble

I added a layer of fresh tomato slices - and the result is fabulous. This recipe is a keeper!

Garrett

Wanted to add a note about peoples concerns over the wateriness of the dish. After the squash has cooled enough to handle, grab handfuls of it and squeeze the heck out of it over the sink prior to putting it in the pan. This should do the trick.

Val

This was delicious, I made the spaghetti squash in my Instant Pot (steam function, halved or quartered on the steamer rack for 10mins with a cup of water) the day before. I strained it in the fridge until the next day and it was perfectly dry and made for a nice light consistency in the finished product. Will definitely make again.

Lynn

This recipe is a keeper. The variations you can make are endless. You can vary the spices and the cheeses. There are lots of things to add. I made it with black olives and feta cheese.

John

my wife loved it; I added more cheese Western Family (a NW low end brand) pre-shredded Cheddar; I know, I'm a Cretan

brutallyfrank

This was delicious though, with the eggs, really more of a kugel than a gratin. I added a lot more cheese (about 6 oz) and a generous grating of nutmeg. It was a big hit!

Karen

I didn't have fresh basil so used 2 tsp. dried. Otherwise I followed the recipe and it came out great. It is a bit time consuming, but worth it! Leftovers were just as good reheated a few days later.

G'day REW

My aunt introduced me to this recipe - her addition: about 1 cup of brown rice - added a bit more density and "stick with you". Fabulous recipe!

lulu in minnesota

My family loved this! They argued over who got the last serving and my husband asked me to double it next time. I followed the recipe, except I used Swiss instead of gruyere and a little more fresh basil. It tasted good and was healthy!

John

nutmeg sounds like a great touch!

Christa

This recipe was very flavorful, warming, and aromatic and easy to make. I used methi leaf rather than basil as it was March and methi leaf was what I had on hand.

Mary

I followed this recipe exactly (with the minor exception of adding sauteed bacon bits) and it turned out perfectly. I think the key to it not being watery was the cooking of the squash in the skillet along with the bacon, onions and garlic. I sure liked cooking the squash whole as it made it so easy to cut!

Mary

Follow recipe using 2 1/2 lb squash. Use green onion instead of regular, use half milk half white wine, lots of bacon.

Victoria C

Made exactly as written and it was delightful. Squash was not too watery, although I suspect that's going to vary each time. I may throw in a little finely chopped spinach next time, just to get some extra veggies.

Victoria C

This was fantastic. No issue with the squash being too wet. Next time, I think I'll sautee mushrooms with the onions. I like the idea of breadcrumbs on top for a little added texture. Perfectly delicious as written though.

jolee

Yum. Did wring well and doubled the cheese about 1/8 tsp nutmeg

Egg Father

Delicious! I followed advice from the comments to drain the squash overnight and use 1/4 cup milk. I added some leftover bread crumbs to the top too.

BakerRee

For spaghetti squash recipes, this is one of the best. I subbed Gruyere for Gouda, and basil for sage and parsley, and whole milk and it came out wonderful.

Wren

Depending on squash, size and freshness, I’ve found baking for an hour can turn it to mush. I check at 30 minutes and pull it by 40 minutes. Might be a bit Al dente but it keeps some texture.

butterbean

As written works great and I’ve also used this as a base to play with (nothing wild- adding a bit of flour to create a roux, deglazing with wine, using some broth, etc). I generally go stove top to oven in a cast iron to cut back on dishes. Goes well with a bright, lemony salad and some garlic bread. Sausages or roast chicken are good additions if you’ve got someone who needs a meat.

aehtorod

Melt-in-your-mouth delicious.Just for the record, because they were what I had, I substituted heavy cream for skimmed milk; fresh parsley and dill for basil; Monterrey Jack for Camembert; and, I added crimini mushrooms. Thank you for such a wonderful recipe!!

gratin notes

Add nutmeg and panko breadcrumbs too

Terry Neal

Delicious. I love spaghetti squash but serving it like spaghetti doesn’t work. This recipe changes all that. Thank you!

Dacia and Chris

This dish was amazing!Some things I did different-I cut then air fried my squash on 360 for 20 mins, it got rid of all moisture, my dish was not watery at all. I used the entire inside of the squash (minus seeds) I didn’t measure out 4 cups.I added Aleppo pepperI used pesto sauce instead of basilI added Italian seasoningI used a shallot I used 4oz of GruyèreI used left over half & half and heavy cream instead of low fat milk.

lauren

This has become a family favorite. Made second batch in a week.

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Spaghetti Squash Gratin With Basil Recipe (2024)

FAQs

How do you keep spaghetti squash from getting soggy? ›

Try roasting the squash cut side down at a lower temperature for a little longer. I have found that spaghetti squash will be mushy on the outside and more firm on the inside if they are cooked at too high of a temperature.

Do you have to cut spaghetti squash in half before cooking it? ›

You need to cut your spaghetti squash in half before cooking it. Don't let spaghetti squash's hard shell scare you!

Why is my baked spaghetti squash watery? ›

I find that adding too much oil and too much salt at this stage makes the squash a bit watery, so a light drizzle and a light sprinkle will do. Then, poke a few holes in the skin of the squash with a fork and place it cut side down on a baking sheet. Pop it in a pre-heated 400°F oven.

Why is my spaghetti squash so hard to cut open? ›

To soften spaghetti squash for cutting, preheat your oven to 375°F (190°C). Pierce the squash several times with a fork, then microwave it for about 4-5 minutes to soften the skin. Alternatively, place the whole squash in the oven for 10-15 minutes. This makes cutting easier.

Why is my spaghetti squash mushy and not stringy? ›

Don't overcook them – This is the #1 reason that noodles become a mushy, watery mess! Stick to the times noted above and don't allow the squash to become soft to the touch. It will still feel hard when it's cooked.

Why is my cooked spaghetti squash crunchy? ›

The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for 15 to 20 minutes more.

Why does my cooked spaghetti squash taste bitter? ›

It is these cucurbitacins that are responsible for squash that is bitter tasting. The higher the levels of cucubitacin, the more bitter the squash will taste. The most likely cause for a bitter taste in squash is due to an environmental stress of some sort, most likely a wide temperature flux or irregular irrigation.

How do you moisten baked spaghetti? ›

If you're worried about your leftovers being too dry, you can add an extra dollop of pasta sauce or even a few drops of water to the baking dish. This will revamp your leftovers and keep the taste and texture the same as the first time you enjoyed the meal.

How much water does spaghetti squash need? ›

Since moisture is key when growing spaghetti squash, Enfield recommends providing them with an inch or two of water every week. "Whether from rain or watering, the soil should be kept consistently moist throughout the growing season," she says.

Why can't i cut into my spaghetti squash? ›

Spaghetti squash can be tough to cut raw. The outside is hard and the raw flesh can be a bit of a challenge to work through. To safely cut into a squash (spaghetti or another kind), you need to make sure you have a nice sharp knife and a flat, stable work surface to cut on.

Is spaghetti squash supposed to be crunchy or soft? ›

The spaghetti squash strands come out crisp-tender instead of mushy. Spaghetti squash strands grow in a circular pattern so when you slice the squash in half lengthwise, or “against the grain” so to speak, you slice through each strand resulting in shorter shreds.

Why does spaghetti squash make me so full? ›

Spaghetti squash is a low-calorie food. Its fiber content makes it filling. Since people use it as a substitute for high-calorie foods, it can be a valuable part of a weight-control regimen.

How do you keep squash from being watery? ›

To prevent your squash casserole from being too watery, it's important to get as much liquid out of the squash during the initial cooking process as possible. Straining the squash helps to remove excess water that leaches out of the cooked squash, and it cools the squash before it is added to the casserole.

What is the best way to keep spaghetti squash? ›

Keep the squash uncovered in a cool, dark, dry area for up to 3 months. The ideal storage space for whole, raw squash is a dark, cool area such as a cabinet, pantry, or closet.

Should you keep spaghetti squash in the fridge or counter? ›

Whole raw spaghetti squash can be stored for up to two months in a cool (55 to 60 degrees Fahrenheit), dry location such as the pantry. What is this? Whole raw spaghetti squash also keeps well in the refrigerator although it spoils more quickly than in a cool, dry place mentioned above.

Why is my squash soggy? ›

Mushy veggies are also often the result of overcooking. When the interior is loaded with moisture, you have to cook it for much longer to evaporate all of the water and avoid the interior having the unappealing, spongy, raw texture that eggplant and zucchini are notorious for.

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