Description
A delicious Spaghetti Squash Gratin with a crispy top and creamy texture, perfect for cozy gatherings.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 8 oz fresh mushrooms (cremini or shiitake), sliced
- 3 cloves garlic, minced
- 1 tsp fresh thyme or parsley, chopped
- 1 cup heavy cream or half-and-half
- Olive oil, for drizzling
- Salt and pepper, to taste
- Breadcrumbs (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt, and place cut side down on a baking sheet. Roast for 30-45 minutes until tender.
- While the squash roasts, heat olive oil in a skillet over medium heat. Add the sliced mushrooms and minced garlic, sautéing until golden brown and fragrant (about 5-7 minutes). Season with salt, pepper, and herbs.
- Once the squash is cool, use a fork to scrape the flesh into strands. In a large bowl, combine the squash, sautéed mushrooms, cream, half of the cheese, and seasonings. Mix well.
- Transfer the mixture to a greased baking dish and top with the remaining cheese and breadcrumbs if desired.
- Bake for 25-30 minutes or until bubbly and golden brown. Let cool for a few minutes before serving.
Notes
Feel free to substitute the spaghetti squash with zucchini noodles or add leftover chicken for protein. Letting the gratin cool allows flavors to meld nicely.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
Keywords: spaghetti squash, gratin, vegetarian, comfort food, autumn recipes