Description
A heartwarming and creamy spaghetti squash dish, blended with rich cheeses and earthy mushrooms, perfect for family gatherings.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 cup fresh cremini or button mushrooms, chopped
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons butter
- Fresh thyme or parsley, for garnish
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise, scoop out the seeds, and brush the insides with olive oil. Sprinkle with salt and pepper.
- Place cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
- Melt butter in a skillet over medium heat. Add chopped mushrooms and minced garlic, sautéing until golden brown.
- Scrape the strands of squash into a mixing bowl. Add in the sautéed mushrooms, heavy cream, and a generous handful of cheese. Mix it well.
- Transfer the mixture to a greased baking dish.
- Sprinkle the remaining cheese evenly over the top and finish with fresh herbs.
- Bake until the cheese is bubbly and golden, around 20-25 minutes.
- Allow the dish to cool slightly before serving.
Notes
For a vegan version, use coconut cream and cashew cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: spaghetti squash, au gratin, creamy dish, vegetarian, comfort food