Last updated on May 18th, 2023

Buttery Gruyere Spaghetti Squash

I must confess, this is the first time I’m using Gruyere cheese to make Buttery Gruyere Spaghetti Squash. I’m right there with you if you are new to this cheese!

After trying different cheeses for this recipe, Gruyere cheese belongs amongst my favourites. Its earthy, mild texture melts quickly into the white sauce and coats the spaghetti squash strands, giving it a creamy alfredo/bechamel appearance.

I love pomegranate seeds, and add them to this cheesy, buttery Gruyere Spaghetti Squash to add a pop of colour. They add tartness slash sweetness which gives a contrasting flavour against the Gruyere’s mildly nutty texture. A pop of colour is always a beautiful sight for sore eyes. 

Why you will love Buttery Gruyere Spaghetti Squash

• The Gruyere cheese sauce is a perfect substitute for creamy pasta, and this Gruyère based dish will satisfy those taste buds. 
• The sauce has a soft, buttery texture akin to Alfredo sauce.
• Pomegranate seeds add a pop of colour, making them festive for all occasions, especially around the Christmas holidays. Serve this dish in small portions as a light course.
• Add protein, and this meal turns into an utterly hearty dinner. 
• Spaghetti squash has a low glycemic index, so it won’t spike blood sugar levels – perfect for anyone who has diabetes. 
• Squash noodles are a stand-in for real pasta to keep your carb count in check. The calories are low too.
• This recipe uses almond flour to make the faux-roux which helps to thicken the sauce. It’s gluten-free.
• This recipe allows you to double the sauce so you can still serve it with pasta for friends and family members who are not doing low-carb.

What is Gruyere Cheese?

Gruyere, pronounced “Groo-yair,” is a firm cheese named after the town of Gruyeres in Switzerland. It melts beautifully, which is why it is prominent in fondues, onion soups, quiches and baked dishes due to its creamy, nutty flavour.

Gruyere cheese is so easy to work with that I may include it on a charcuterie board paired with a good low-carb wine.

You will find Gruyere cheese at the cheese counter at many grocery stores but you can substitute Gruyere cheese with other Swiss varieties such as Jarlsburg, Beaufort or Raclette cheese. I haven’t tried them, but I used Asiago cheese in this recipe, which worked very well.

Alternatively, a go-to like cheddar cheese or parmesan will still work wonderfully in this recipe.

Buttery Gruyere Cheese Sauce

I wanted the Gruyere sauce thick, so I fused classic French and Italian sauces for this recipe. I used the roux technique for making bechamel sauce and added cream, which is usually the main ingredient in Alfredo sauce. 

You may wonder why I didn’t use one sauce, so here’s how both sauces differ in their cooking process.

Bechamel Sauce 

Traditionally, Bechamel sauce is made with melted butter and all-purpose flour to form a roux- a thickener for soups and sauces then milk is gradually added to the roux to make a white (Bechamel) sauce. 

Alfredo Sauce

To make Alfredo sauce, heavy cream, butter, garlic and parmesan cheese are simmered together to make a light creamy Alfredo sauce.

Heavy cream is unavailable in Canada, so I used heavy whipping cream, the closest you can get as an equivalent. 

For the Buttery Gruyere sauce to work, I made a roux with butter and Almond Flour, then added heavy whipping cream and broth to make the sauce. I wanted to switch out the high-carb ingredients and improvise, so it wasn’t exactly rocket science.

Carbs in Buttery Gruyere Spaghetti Squash

10g net carbs / per serving

Every ingredient in this recipe has either zero carbs or low carbs. The Gruyere sauce uses almond flour instead of all-purpose flour, which is exceptionally high for anyone minding their carbs, even in small amounts. 

Spaghetti Squash is considered a keto-friendly gourd, and it is low in calories but high in fibre, which helps to reduce the carbohydrate amount per serving. 

Pomegranate seeds and nuts are fairly low carb, so adding them as toppings over the gruyere spaghetti squash boosts its flavour and adds nutrients to the whole meal.

Ingredients to make Buttery Gruyere Spaghetti Squash

Spaghetti Squash – fully cooked and shredded, follow my post on How to Cut and Bake Spaghetti Squash here.

Butter – helps to make the faux-roux that will thicken the sauce. I use salted butter.

Garlic cloves – crushed and mixed with ‘roux’ will give the sauce a flavourful garlicky taste.

Almond Flour – replaces all-purpose flour in forming the thickener (roux).

Whipping Cream – gives the sauce a lovely smooth and creamy texture.

Chicken broth – or vegetable broth helps to add volume to the sauce and thin it out if needed.

Gruyere Cheese – gives the sauce a buttery and creamy texture but swap it with cheddar, parmesan or Asiago cheese if you can’t find it in stores.

Dried thyme – Adds a layer of flavour that does not overwhelm the overall taste.

Salt & Pepper – I add it towards the end and adjust it according to taste.

Garnish

Pomegranate seeds – will give this dish a pop of holiday colour and add tartness to the buttery sauce.

Nuts – I used pecans, but chopped almonds or walnuts will also work.

Parsley – adds a lovely green contrast for presentation.

How to make Buttery Gruyere Spaghetti Squash

Melt butter in the pan. Heat a medium-sized shallow pan on low heat and add butter. Add crushed garlic when the butter has melted and cook until translucent and sizzling.

Make the faux roux. Add the almond flour to the butter and garlic. Whisk to blend into a paste-like texture.

Pour in the cream. Blend in the cream to the almond flour roux and stir to combine. Cook for a few minutes, then stir in the broth. Bring the heat to medium-high and let the sauce simmer for 5 minutes.

Pro Tip: Hold off on adding extra almond flour. At this stage, the sauce may not look thick but will thicken as the sauce cools, so adding extra almond flour is optional and unnecessary.

Melt the Cheese. Add the grated Gruyere cheese into the sauce and stir until all the cheese has melted. The sauce should thicken and become smooth.

Add seasoning. Add thyme, salt and pepper according to your desired taste. If the sauce has become too thick, add a little extra broth to thin it out.

Combine Spaghetti Squash with sauce. Add the cooked spaghetti squash to the Gruyere cheese sauce, then lightly mix to coat each strand.

Assemble the Squash. Transfer the squash pasta back into the shells or serve in bowls.

Garnish – Top with parsley, pomegranate and nuts. Enjoy

Alternatives to Gruyere Cheese

Typically any good melting cheese will work with this recipe, except for mozzarella; save that for making this easy Broccoli Pizza Crust.

• Asiago cheese tastes like parmesan but nuttier and creamier.
• Cheddar cheese is probably sitting in your fridge now; it will give this dish a cheesy and creamy texture.
• Parmesan Cheese is a little saltier than Gruyere cheese and will add some sharpness to the recipe.
• Gouda Cheese is mildly sweet and fruity. Melt it in the sauce on low heat to avoid it becoming stringy.
• Emmental Cheese is milder than Gruyere but can pass as a good substitute due to its similarities in taste and texture.

Alternative Sauces for Spaghetti Squash 

Tomato and basil – bake cherry tomatoes with basil and garlic until the juices are released, and the tomatoes become soft. Add it to cooked strands of spaghetti squash.

Marinara – Any low-carb pasta sauce works well to give Spaghetti squash an Italian feel.

Curry sauce – Add leftover curry sauce or gravy for an authentic Indian fusion twist.

Peanut Sauce – Make Thai-style Spaghetti Squash and add peanut sauce, meat and vegetables. 

Meat Sauce – Make a traditional bolognese sauce for a Spaghetti squash pasta dish.

Piccata sauce  – Toss spaghetti squash in a lemon and butter sauce for a zesty, garlicky meal.

Storage, Freezing and Reheating Tips

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. If you are making the recipe ahead, refrigerate the squash and sauce separately, then mix both when ready to enjoy it.

Freeze:  Freeze roasted spaghetti squash and Gruyere sauce separately in a ziplock bag or air-tight container for up to 3-6 months. 

Reheating

Microwave: Heat leftover Buttery Spaghetti Squash in a heat-proof serving bowl with a lid for 1 minute, then stir it to distribute the heat. Microwave it on high again in 30-second increments until it reaches desired heat level.

Oven: Preheat oven to 350F and place the Spaghetti Squash in an oven-proof bowl on the middle shelf, heat for 15 mins.

Stove: Reheat the Buttery Spaghetti Squash in a saucepan for 15-20 mins.

Useful Notes & Suggestions 

Follow these tips and notes to make the best Buttery Gruyere Spaghetti Squash with nuts and pomegranate seeds.

• This recipe makes small, light portions, so if you want to make it as a main course, I suggest doubling it for a hearty meal.
• Cook the spaghetti squash al dente until it has a slight bite, like pasta.
• Bake the squash according to its size to avoid overcooking it. See my recipe note on How to Bake Spaghetti Squash.
• Pick a cheese that will melt into the sauce. 
• The Gruyere sauce will thicken as it cools, so add broth to thin it out or if it is too watery, stir in a tablespoon of almond flour.
• For meal prep, store the spaghetti squash and sauce separately.

Did you make this recipe?

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