Description
A heartwarming and creamy spaghetti squash au gratin that combines rich flavors and nostalgic aromas, perfect for gatherings and family meals.
Ingredients
Scale
- 1 Spaghetti Squash
- 8 oz Mushrooms (cremini or shiitake)
- 2 cloves Garlic (minced)
- 2 tbsp Butter
- 1 cup Heavy Cream
- 1 cup Cheese (sharp cheddar or Gruyère)
- 1 tsp Dried Thyme or Fresh Parsley
- Salt and Pepper to taste
Instructions
- Prepare the spaghetti squash: Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out the seeds, drizzle with olive oil, and sprinkle with salt and pepper. Roast cut-side down for 40-50 minutes until tender.
- Sauté the mushrooms: Melt butter in a skillet over medium heat, add chopped mushrooms and cook until golden, about 5-7 minutes. Add garlic and herbs, cooking until fragrant.
- Create the creamy sauce: Reduce the heat, pour in heavy cream, and bring to a simmer. Stir in cheese until melted and smooth. Season with salt and pepper.
- Combine and bake: Once the squash is cool, scrape out strands and mix into the creamy sauce. Transfer to a greased baking dish, top with more cheese if desired.
- Bake again: Bake at 375°F for 15-20 minutes until bubbly and golden brown.
- Serve: Cool slightly before serving, garnished with fresh herbs.
Notes
Make ahead by preparing up to step 4, refrigerate, and bake before serving.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg
Keywords: spaghetti squash, gratin, creamy dish, vegetarian recipe, comfort food