Spaghetti Squash Au Gratin

Ingredients and Weight:

• 2 large spaghetti squashes (about 4 pounds total)
• 1/2 cup (1 stick) unsalted butter, divided
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1/4 cup chopped celery
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup shredded Parmesan cheese
• 1/2 cup shredded Gruyere cheese

Preparation Time: 30 minutes

Cooking Time: 1 hour 30 minutes

Difficulty Level: 3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Cut spaghetti squashes in half lengthwise and scoop out the seeds.
3. Drizzle the squash halves with olive oil, season with salt and pepper, and roast for 45-60 minutes, or until tender when pierced with a fork.
4. Once the squash is cooked, use a fork to scrape the strands into a large bowl.
5. In a large skillet, melt 1/4 cup butter over medium heat. Add onion, bell pepper, and celery and cook until softened about 5 minutes.
6. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
7. Gradually whisk in milk, salt, and pepper. Bring to a simmer and cook until thickened about 5 minutes.
8. Stir in the Parmesan and Gruyere cheeses.
9. Add the spaghetti squash strands to the sauce and stir to combine.
10. Pour the mixture into a 9x13 inch baking dish.
11. Melt the remaining 1/4 cup butter and brush over the top of the squash.
12. Bake for 30-45 minutes, or until golden brown and bubbly.

Nutritional Information (per serving):

• Calories: 260
• Fat: 13g
• Protein: 17g
• Carbohydrates: 27g
• Fiber: 4g

Dish Characteristics:

• Creamy and savory with a crispy Parmesan crust
• Autumnal flavor with the sweetness of squash
• Comforting and satisfying main course or side dish

User Comments:

• "This is a delicious and unique take on traditional spaghetti squash. The roasted squash lends a sweet and nutty flavor, while the cheese sauce is rich and creamy."
• "I love how easy this dish is to make. It's a perfect weeknight meal that the whole family will enjoy."
• "I served this au gratin with a side of roasted vegetables and it was a hit! The flavors were well-balanced and everyone went back for seconds."

Special Precautions and Tips:

• Use a sharp knife when cutting the squash to prevent it from slipping.
• Roast the squash until it is tender but not mushy. If it is overcooked, the strands will become too soft.
• If you don't have Parmesan or Gruyere cheese, you can substitute other hard cheeses such as cheddar or mozzarella.