Description
A heartwarming dish combining sweet, nutty spaghetti squash with creamy goodness, topped with a bubbly, golden crust.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup heavy cream or plant-based alternative
- 1 cup Gruyère or cheddar cheese, grated
- 2 cloves garlic, minced
- 1 sweet onion, diced
- 1 teaspoon fresh thyme or parsley, chopped
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Olive oil for roasting
Instructions
- Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil, sprinkle with salt and pepper, and roast, cut side down, on a baking sheet for about 40 minutes, or until tender.
- In a large skillet over medium heat, add a drizzle of olive oil. Once hot, toss in minced garlic and diced onion. Sauté until fragrant and translucent, about 3-4 minutes.
- Once the squash is cool enough to handle, scrape the strands into a mixing bowl. Add the sautéed garlic and onion, cream, a generous handful of cheese, and freshly chopped herbs. Stir well, then season with nutmeg, salt, and pepper.
- Pour the mixture into a greased baking dish, smooth it into an even layer, and top with the remaining cheese.
- Bake for 25-30 minutes, or until golden and bubbling on top.
- Allow to cool slightly before serving.
Notes
For a lighter version, use half-and-half instead of heavy cream, or substitute coconut milk for a vegan option. Adjust seasonings according to personal taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg
Keywords: spaghetti squash, gratin, creamy, comfort food, vegetarian casserole, Thanksgiving side dish, family recipe