Description
A creamy and cheesy spaghetti squash dish that combines flavors of sautéed garlic mushrooms and melted cheese, creating a cozy, comforting meal perfect for family gatherings.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups fresh garlic mushrooms (or cremini/shiitake)
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon fresh thyme or rosemary (or dried)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush with olive oil, sprinkle with salt and pepper, and place cut side down on a baking sheet. Roast for 30 to 40 minutes.
- Melt butter in a skillet over medium heat. Sauté garlic until fragrant, then add mushrooms. Cook until golden brown, seasoning with salt and pepper.
- Once the squash is cooked, scrape out the strands and place them in a bowl. Add the sautéed mushrooms, heavy cream, and half of the cheese. Mix well.
- Transfer the mixture to a baking dish, top with remaining cheese, and bake for 15-20 minutes until bubbly and golden.
- Allow to cool slightly before serving.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
Keywords: spaghetti squash, au gratin, vegetarian, cheesy, comfort food, family recipe