Description
A comforting and elegant dish that combines spaghetti squash with creamy cheese and earthy mushrooms.
Ingredients
Scale
- 1 medium spaghetti squash
- 8 oz cremini or button mushrooms, chopped
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 tbsp fresh thyme, chopped
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the inside with olive oil, and sprinkle with salt and pepper.
- Roast the squash cut side down on a baking sheet for about 30-40 minutes, or until the flesh is fork-tender and caramelized. Set aside to cool slightly before shredding the insides with a fork.
- In a skillet, melt butter over medium heat. Add chopped mushrooms and sauté until golden brown, about 5-7 minutes. Stir in minced garlic and fresh thyme, cooking for another minute until fragrant.
- Reduce heat and pour in the heavy cream, allowing it to simmer gently until slightly thickened, about 5 minutes. Stir in shredded cheddar and Gruyère until melted and smooth.
- Fold in the spaghetti squash strands into the creamy mushroom mixture until well-combined. Transfer everything to a greased baking dish, and top with additional cheese for that golden crust.
- Bake in your preheated oven for about 20-25 minutes, or until bubbly and golden brown.
- Let it sit for a few minutes before serving. Trust me, it’s irresistible!
Notes
Feel free to experiment with different types of cheese or vegetables.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg
Keywords: spaghetti squash, creamy, vegetarian, gratin, comfort food