Spaghetti Squash Gratin

This savory spaghetti squash casserole gets an umami boost from anchovies and Parmesan. The creamy sauce is surprisingly low in fat, so go ahead and have a second helping!

  • Prep:
  • Total Time:
  • Servings: 8
Spaghetti Squash Gratin

Photography: Standard

Source: Everyday Food, January/February 2012


  • 1 cup low-sodium chicken broth
  • 1 cup whole milk
  • 2 garlic cloves, smashed and peeled
  • 3 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter
  • 1 to 2 anchovy fillets, chopped
  • 3 teaspoons chopped fresh sage leaves
  • 5 cups Simple Roasted Spaghetti Squash Recipe
  • Coarse salt and ground pepper
  • 3/4 cup fresh breadcrumbs
  • 2 tablespoons grated Parmesan


  1. Preheat oven to 375 degrees. In a small pot, bring broth, milk, and garlic to a boil over medium-high and cook 1 minute. Pour into a medium bowl, then slowly add flour, whisking constantly.

  2. In pot, melt butter over medium. Add anchovies and 2 teaspoons sage and cook, stirring, 1 minute. Return broth mixture to pan, bring to a simmer, and cook until thickened, 6 minutes. Discard garlic.

  3. Add squash to sauce and season with salt and pepper. Transfer to a 2-quart shallow baking dish.

  4. In a small bowl, combine 1 teaspoon sage, breadcrumbs, and Parmesan and sprinkle over squash. Bake until top is golden brown and mixture is bubbling at edges, 20 to 25 minutes.


Be the first to comment!