Spaghetti Squash au Gratin with Bechamel Sauce

This vegetarian spaghetti squash au gratin is sweetened with sweet potato and combined with homemade bechamel sauce. A treat for the whole family.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 345 Calories

Ingredients

• ¼ cup butter
• salt to taste
• 2 cups warm milk
• 1 bay leaf
• 3 whole cloves
• ground white pepper to taste
• ½ cup gluten-free all purpose baking flour
• 1 spaghetti squash
• 1 sweet potato, peeled and grated
• 1 small onion, peeled

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Place spaghetti squash in a baking dish.

Step 3

Bake in the preheated oven until squash is tender when pricked with a fork, about 1 hour. Remove from oven and set aside until almost completely cooled. Cut in half and remove seeds using a spoon. Shred squash meat using a fork and discard the peel.

Step 4

Combine shredded spaghetti squash and sweet potato in a bowl. Press cloves into peeled onion.

Step 5

Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the butter will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Pour in warm milk, 2 tablespoons at a time, and keep stirring until sauce thickens. Add onion and bay leaf, cover, and simmer over low heat, stirring from time to time to prevent burning, for 20 minutes.

Step 6

Remove onion and bay leaf from bechamel sauce and and season sauce with salt and pepper. Pour sauce over spaghetti squash-sweet potato mixture and mix well. Transfer spaghetti squash mixture into the prepared baking dish.

Step 7

Bake in the preheated oven until top is golden brown, 50 to 60 minutes.