Description
A comforting dish featuring spaghetti squash layered with mushrooms and creamy cheese, perfect for autumn evenings.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup mushrooms, sliced (cremini or shiitake)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 ½ cups shredded cheese (Gruyère or blend)
- Fresh herbs (thyme or rosemary)
- 2 tablespoons butter
- ½ cup breadcrumbs (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the spaghetti squash in half lengthwise, scoop out the seeds, and place cut-side down on a baking sheet. Bake for 30-40 minutes until tender.
- In a skillet, melt butter over medium heat. Add sliced mushrooms and minced garlic, cooking until golden brown and fragrant. Season with salt and pepper.
- In a large bowl, combine the baked squash strands with the sautéed mushrooms, cream, herbs, and half of the cheese. Stir until well mixed.
- Transfer the mixture into a greased baking dish. Top with remaining cheese and breadcrumbs if using.
- Bake for 25-30 minutes, until the top is golden brown and crispy.
- Allow to cool slightly before serving warm.
Notes
For a lighter version, consider using low-fat cream or nut-based alternatives. Can be served as a main dish or side.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 65mg
Keywords: spaghetti squash, au gratin, vegetarian comfort food, autumn recipes, cheesy dishes