Description
A comforting dish featuring roasted spaghetti squash mixed with creamy mushrooms and cheese, perfect for autumn gatherings.
Ingredients
Scale
- 1 Spaghetti Squash
- 1 cup Mushrooms (cremini or shiitake)
- 1 cup Heavy Cream
- 1 cup Gruyère or sharp Cheddar cheese, plus extra for topping
- 2 cloves Garlic, minced
- Fresh Herbs (thyme or parsley)
- Olive Oil
- Salt and Pepper to taste
- Breadcrumbs (optional, for topping)
Instructions
- Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper. Roast cut side down on a baking sheet for about 30-40 minutes, or until tender.
- Sauté the Mushrooms: While the squash roasts, heat a skillet over medium-high heat. Add butter, then toss in the sliced mushrooms. Sauté until golden, then add minced garlic and fresh herbs in the last minute.
- Create the Creamy Mixture: In a bowl, combine heavy cream with about 1 cup of cheese, salt, and pepper; consider adding a sprinkle of nutmeg.
- Assemble the Dish: Once cool, scrape squash strands into a large bowl. Combine with the sautéed mushrooms and creamy mixture, then transfer to a greased baking dish.
- Top It Off: Sprinkle remaining cheese on top and optional breadcrumbs.
- Bake: Bake uncovered for 20-25 minutes, or until bubbly and golden brown. Allow to rest for a few minutes before serving.
Notes
Patience is key; allow the squash to cool before mixing for best flavor blending.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: spaghetti squash, vegetarian, gratin, comfort food, autumn recipe