Description
A comforting and creamy spaghetti squash au gratin dish, perfect for family gatherings and weeknight dinners.
Ingredients
Scale
- 1 medium spaghetti squash
- 8 oz cremini or shiitake mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- 1 cup breadcrumbs (panko preferred)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare spaghetti squash: Cut it in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for about 40-45 minutes, or until tender.
- While the squash cooks, heat a tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sliced mushrooms. Cook until golden and tender.
- In a bowl, combine sautéed mushrooms, heavy cream, shredded cheeses, and chopped herbs. Mix until creamy.
- Once the squash is done, flip it over, scrape the strands into a bowl, and mix with the creamy mushroom-cheese mixture.
- Transfer to a greased baking dish. Top with breadcrumbs and drizzle with olive oil.
- Bake for about 25-30 minutes or until the top is golden brown and bubbling. Allow to cool for a few minutes before serving.
Notes
For a lighter version, consider using unsweetened almond milk and nutritional yeast as a cheese substitute. Leftover veggies can be added for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 70mg
Keywords: spaghetti squash, au gratin, vegetarian, creamy, bake, comfort food, family recipe