Description
A comforting and creamy spaghetti squash dish, rich in flavor and perfect for family gatherings.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup fresh mushrooms (cremini or shiitake), chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup Gruyère or sharp cheddar cheese, shredded
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
- A pinch of nutmeg
- Fresh thyme or parsley, for garnish
- Breadcrumbs, for topping
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise, scoop out the seeds, drizzle with olive oil, salt, and pepper, and roast cut-side down for 30-40 minutes until tender.
- In a skillet, melt 2 tablespoons of butter and sauté the chopped mushrooms and minced garlic for 5-7 minutes until browned.
- In a saucepan, melt 2 tablespoons of butter, whisk in flour to make a roux, then gradually add cream and stir in cheese until melted and smooth. Season with nutmeg, salt, and pepper.
- In a large bowl, combine spaghetti squash strands with sautéed mushrooms and creamy sauce. Adjust seasoning to taste.
- Transfer to a greased baking dish, top with additional cheese and breadcrumbs, and bake for 20-25 minutes until golden and bubbly.
- Allow to cool slightly before serving. Enjoy with a salad or roasted vegetables.
Notes
Great for gatherings and can be adjusted with vegan cheese or other squashes if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 75mg
Keywords: spaghetti squash, au gratin, creamy, vegetarian, comfort food