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Close-up view of baked spaghetti squash au gratin, showcasing its creamy texture and golden crust on a white marble surface.

Baked Spaghetti Squash Au Gratin

A creamy and cheesy baked dish featuring tender eggplant and crispy cracker topping, perfect for a comforting meal.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Dairy and Fats
  • 1 pint half-and-half
  • 1 stick butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Vegetables
  • 4 cups eggplant, peeled and cut into small pieces about 1/2-inch cubes
  • 88 single saltine cracker squares saltines, broken into crumbs or 2 packs saltines

Method
 

  1. Soak eggplant in salted water overnight, then drain.
  2. Cook eggplant in boiling salted water for 20 minutes, then drain.
  3. Preheat oven to 350°F (175°C).
  4. Layer cracker crumbs, eggplant, and seasonings in a casserole, topping with butter and remaining crumbs. Pour half-and-half over.
  5. Bake for 1 hour until top browns.

Notes

For a richer flavor, add grated cheese on top before baking.