Description
A creamy and cheesy spaghetti squash dish, packed with mushrooms and garlic, perfect for any dinner gathering.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups sliced cremini or button mushrooms
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- Salt, to taste
- Pepper, to taste
- Fresh thyme or parsley, for garnish
- 1/2 cup breadcrumbs (for topping)
Instructions
- Preheat your oven to 400°F (200°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 about 40 minutes, or until the flesh is tender and easily pulled apart with a fork. Let it cool slightly and use a fork to shred the squash strands into a large bowl.
- In a skillet, melt a tablespoon of butter over medium heat. Add sliced mushrooms and a pinch of salt, cooking until they are golden and tender, about 5-7 minutes. Stir in minced garlic and sauté for an additional minute until fragrant.
- In a separate saucepan, combine the remaining butter and heavy cream over medium heat. Stir until the butter melts and begins to bubble. Gradually whisk in the cheese until it melts and the mixture is creamy. Season with salt, pepper, and fresh herbs.
- In the bowl with spaghetti squash, gently fold in the sautéed mushrooms and cream sauce until well combined. Pour this mixture into a greased baking dish.
- Sprinkle a mixture of breadcrumbs and additional cheese over the top for that golden crust.
- Transfer the dish to the oven and bake for 25-30 minutes, or until the top turns bubbling and golden.
- Allow a few minutes of resting time before serving, letting all those delightful flavors meld together.
Notes
For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg
Keywords: spaghetti squash, vegetarian gratin, cheesy side dish, comforting meals, family favorite, seasonal recipes, fall dishes