Description
A heartwarming creamy spaghetti squash au gratin, rich in cheese and earthy mushrooms, perfect for chilly evenings.
Ingredients
Scale
- 1 spaghetti squash
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 2 cups mushrooms (cremini and shiitake), sliced
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 1 tablespoon fresh thyme or rosemary, chopped
- Salt and pepper, to taste
- Olive oil, for drizzling
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the insides with olive oil, then sprinkle with salt and pepper. Place cut-side down on a parchment-lined baking sheet and roast for about 30-40 minutes, or until the flesh is tender and easily scraped into strands.
- Heat a skillet over medium heat, add butter, and let it melt. Toss in the sliced mushrooms, stirring frequently, until they release their moisture and become golden brown. Add in the minced garlic and cook for an additional minute, until fragrant. Set aside.
- Melt more butter in a medium saucepan over medium-low heat. Sprinkle in flour (if making a roux) and whisk until bubbly. Gradually pour in the heavy cream, stirring constantly until the mixture thickens and becomes creamy. Lower the heat and stir in the shredded cheeses until melted. Season with salt, pepper, and fresh herbs.
- Scrape out the strands from the roasted spaghetti squash with a fork. In a large mixing bowl, combine the squash, sautéed mushrooms, and creamy cheese sauce, ensuring every strand is well-coated.
- Transfer the mixture to a greased baking dish. Top with more cheese or breadcrumbs and bake in the oven for 20-25 minutes, or until bubbly and golden brown on top.
- Allow the au gratin to rest for a few minutes before serving. Garnish with extra herbs for a pop of color.
Notes
Make sure not to overcook the squash as it can become mushy. You can also prepare components ahead of time and combine them before baking for an effortless weeknight dinner.
- 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, au gratin, creamy recipe, vegetarian dish, comfort food