Spaghetti squash gratin - Le Coup de Grâce

Spaghetti squash gratin

Preparation :5 min Cooking :1h
Difficulty :easy
Servings :4

Have you ever eat a spaghetti squash gratin? It’s pretty freaking amazing. I use classic cheddar but please feel free to be creative and use your favorite cheese!


  • 1 medium size spaghetti squash, halved lengthwise ( remove seeds )
  • About 3 cups of your favorite spaghetti sauce, hot
  • 3 cups cheddar cheese, grated
  • Olive oil
  • Salt and ground pepper


  • Preheat the oven at 400°F.
  • Place the squash in a cooking pan, flesh side up. Add a good drizzle of olive oil then season with salt and pepper. Cook in the oven for 35 to 55 minutes, depending on it’s size, or until the flesh is fork tender.
  • Remove from oven and lightly scrape the flesh with a fork. Fill the hole with your favorite spaghetti sauce and add a ton of cheese on top.
  • Place in the oven and cook for about 5 minutes. Crank heal to broil and cook until the cheese is golden! Let cool down for 5 minutes and then eat directly from the squash!

***Note : The recipe says 4 portions because I am never able to finish my half of spaghetti squash and it always leaves me with a huge lunch for the next day! If you want to cook that for your friends, simply scrape off all the flesh then add sauce and cover with cheese after.

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Our wine stewards suggest

+- 15$ Yvon Mau Le Petit Grand

Little wine or big bordeaux? A bordeaux round and accessible, polyvalent, perfect for a recipe like this one.

+- 30$ La Halte des Pèlerins Rouge prestige 2012

This batch is pretty impressive with it's vegetal notes and peppery accents, created by the Halte des Pèlerins in Sherbrooke.

L'Euphorique, Le BockAle

The notes of caramel, grilled cereal and chocolate will harmonize with the taste of roasted squash, grilled cheese and sauce. Its light residual sugar will recall the caramelized sugar of the squash. Hardly bitter, it will cut with the sweet and fat taste of the dish.

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