Spaghetti Squash Gratin With Basil Recipe (2024)

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.

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

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.

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!

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.

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

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.

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.

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!

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

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.

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!

nutmeg sounds like a great touch!

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!

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!

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

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.

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.

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

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.

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.

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.

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.

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!!

Add nutmeg and panko breadcrumbs too

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

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.

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

This is really delicious! I usually am not thrilled with spaghetti squash, but I had extra helpings of this wonderful dish.