Spaghetti Squash Gratin

Photo: Standard
Prep Time:
15 mins
Total Time:
50 mins

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!


  • 1 cup low-sodium chicken broth

  • 1 cup whole milk

  • 2 garlic cloves, smashed and peeled

  • 3 tablespoons unbleached 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

  • Kosher salt and freshly ground pepper

  • ¾ 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.

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