Description
A heartwarming and creamy spaghetti squash dish with mushrooms and cheese, perfect for family dinners.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup cremini mushrooms, sliced
- 1 cup shiitake mushrooms, sliced
- 1 cup heavy cream
- 3 cloves fresh garlic, minced
- 1 cup Gruyère cheese, shredded
- 2 tablespoons olive oil
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise, scoop out seeds, drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking tray. Roast for 40-45 minutes until tender.
- While the squash is roasting, heat a skillet over medium heat, add olive oil, and sauté minced garlic until fragrant.
- Add sliced mushrooms and cook until browned, about 5-7 minutes.
- In a separate saucepan, heat heavy cream over medium heat and slowly incorporate half of the cheese. Stir until melted and creamy; add salt, pepper, and herbs to taste.
- Once the squash is cool enough to handle, scrape out the strands into a large bowl. Combine the squash, sautéed mushrooms, and cheesy cream sauce, mixing gently.
- Transfer the mixture to a greased baking dish, smooth it out, and sprinkle remaining cheese on top. Bake for 20-25 minutes until bubbly and golden brown.
- For an extra touch, broil for the last 2-3 minutes for a crispy, golden crust.
- Serve warm and enjoy!
Notes
Feel free to substitute mushrooms with sautéed spinach or kale for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
Keywords: spaghetti squash, creamy, au gratin, comfort food, vegetarian, family dinner, recipe