Description
A delightful and creamy spaghetti squash au gratin that combines the richness of cheese and the unique texture of spaghetti squash with earthy garlic mushrooms.
Ingredients
Scale
- 1 spaghetti squash
- 1 cup Gruyère or cheddar cheese, shredded
- 1 cup heavy cream or coconut milk
- 1 cup mushrooms (cremini or button), sliced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/2 cup breadcrumbs
- Fresh herbs (thyme or parsley), chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for about 30-40 minutes or until tender.
- In a skillet, melt butter over medium heat. Add the minced garlic and sauté until fragrant. Then, add the sliced mushrooms and cook until golden and moisture is released (about 5-7 minutes).
- In a large bowl, mix the sautéed mushrooms with heavy cream (or chosen alternative), cheese, and herbs. Season with salt and pepper.
- Once the spaghetti squash is cool, scrape out the strands and mix with the creamy mushroom mixture until well incorporated.
- Transfer to a greased baking dish, sprinkle with additional cheese and breadcrumbs, and bake for 20-25 minutes, or until bubbly and golden brown.
Notes
For a lighter version, consider using reduced-fat dairy or plant-based alternatives. This dish can also be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 50mg
Keywords: spaghetti squash, gratin, vegetarian, comfort food, creamy