Italian Style Spaghetti Squash Au Gratin for two

Au Gratin and spaghetti squash what a combination, then add an Italian flavor twist and you have a savory side dish or, if you are eating lite, a colorful main course.  


  • 1 small-medium spaghetti squash
  • 3 tablespoons olive oil
  • 1 medium fresh yellow pepper (100 gr.), chopped
  • 2 large garlic cloves, crushed
  • 1 medium onion (70 gr.), chopped
  • 1 small red chili, chopped
  • 1 ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon lemon zest
  • 3 tablespoons parmesan cheese (15 gr.)
  • 4 tablespoons Mozzarella, Havarti, Swiss, or mild White Cheddar cheese to top au gratin (60 gr.)
  • 8 to 10 basil leaves


  • Preheat oven to 350 Fº / 180Cº / Gas Mark 4.
  • Cut the spaghetti squash in half lengthwise.
  • And scoop out the seeds with a spoon
  • Place the spaghetti squash upside down on a parchment paper.
  • Bake for 50 to 60 minutes until soft and juicy.
  • Remove from the oven and let cool
  • Pull the squash flesh from the peel by scrapping horizontally with a fork. Set spaghetti squash flesh aside and discard shell.
  • Heat olive oil in a pan.
  • Add crushed garlic, chopped onion, ground pepper, and chopped chili.
  • Cook for 5 minutes until they start to brown.
  • Add chopped bell pepper.
  • Cook at high heat for three minutes while continuously stirring.
  • Place spaghetti squash in a mixing bowl and add in the yellow pepper mixture. Mix well.
  • Stir in parmesan cheese and mix.
  • Transfer mix in two 10 or 12 oz ramekins and top with Mozzarella, Havarti, Swiss, or mild White Cheddar cheese.
  • Place ramekins with au gratin on a warmed baking stone and put in the oven, placing the baking dish under the broiler, for 3-4 minutes until cheese is golden and crispy on the edges.
  • Garnish with fresh basil leaves.
Two rustic ramekins with Au Gratin
Two rustic ramekins with Au Gratin

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