Description
A comforting and creamy spaghetti squash dish with a cheesy, crisp topping, perfect for family gatherings.
Ingredients
Scale
- 1 medium Spaghetti Squash
- 1 cup sliced Mushrooms (shiitake or cremini)
- 1 cup Heavy Cream (or half-and-half)
- 1 cup Shredded Cheese (sharp cheddar or gruyere)
- 2 cloves Fresh Garlic, minced
- 1 tablespoon Fresh Thyme or Rosemary
- 1 cup Panko Breadcrumbs
- 2 tablespoons Butter
- 2 tablespoons Olive Oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Halve the spaghetti squash, scoop out the seeds, brush the insides with olive oil, and season with salt and pepper. Roast cut-side down for 40-50 minutes until tender.
- In a skillet over medium heat, add olive oil and butter, then sauté the sliced mushrooms until golden brown. Add garlic and herbs during the last minute of cooking.
- In a saucepan, heat the heavy cream and cheese over medium heat until melted and smooth, adding more cream if needed.
- Once the squash is cool, scrape out the strands and mix them in a bowl with the sautéed mushrooms and cheese sauce.
- Transfer to a greased baking dish, top with panko breadcrumbs, and sprinkle additional cheese if desired.
- Bake at 350°F (175°C) for 25-30 minutes until the top is golden and bubbly.
- Let it cool slightly before serving.
Notes
For a vegan version, use coconut cream and cashew cheese. You can also incorporate more vegetables like spinach or kale for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 70mg
Keywords: spaghetti squash, au gratin, creamy, vegetarian, casserole