Description
A comforting and creamy spaghetti squash au gratin that celebrates family gatherings with its rich flavors and inviting aroma.
Ingredients
Scale
- 1 spaghetti squash
- 2 cups mixed mushrooms (cremini and shiitake)
- 1 cup heavy cream
- 1/2 cup sharp cheddar cheese, shredded
- 1/2 cup Gruyère cheese, shredded
- 2 cloves garlic, minced
- 1 sweet yellow onion, finely chopped
- 2 tablespoons fresh thyme or parsley, chopped
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise, scoop out seeds, drizzle with oil, and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- In a skillet, melt butter over medium heat. Sauté onions until translucent, then add garlic and mixed mushrooms, cooking until soft and browned.
- Pour in heavy cream into the mushroom mixture, bring to a gentle simmer, stir in half of the cheese, and season with salt, pepper, and fresh herbs.
- In a large bowl, mix the shredded squash with the creamy mushroom sauce until coated.
- Transfer to a greased baking dish, top with remaining cheese, and bake for 20-25 minutes until bubbly and golden.
- Let it rest for a few minutes before serving.
Notes
For substitutions, consider butternut squash or cashew cream for a different flavor and a vegan option.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- 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: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg
Keywords: spaghetti squash, vegetarian, comfort food, gratin, family recipe