Description
A comforting and creamy gratin made with roasted spaghetti squash, sautéed mushrooms, and a blend of cheeses, perfect for family gatherings.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup mushrooms (button, cremini, or shiitake), diced
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1/2 cup breadcrumbs (or crushed potato chips)
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, salt, and pepper, then place cut-side down on a baking sheet. Roast for 40-45 minutes or until tender.
- In a skillet, heat olive oil over medium heat and add the minced garlic and diced mushrooms. Sauté until mushrooms are golden and moisture evaporates, about 5-7 minutes. Season with salt, pepper, and thyme.
- Once the squash is cool, scrape out the strands into a bowl. Fold in the sautéed mushrooms, cream, and half of the cheese. Mix in breadcrumbs if using.
- Transfer the mixture to a greased baking dish, top with remaining cheese and breadcrumbs.
- Bake for 20-25 minutes until bubbly and golden.
- Let cool slightly before serving warm.
Notes
For a nutty twist, consider using Gruyère cheese. Adjust the herbs and cream based on your dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
Keywords: spaghetti squash, gratin, vegetarian, comfort food, family recipe