Description
A creamy and savory delight featuring spaghetti squash, melty cheese, sautéed mushrooms, and aromatic garlic, perfect for family gatherings.
Ingredients
Scale
- 1 spaghetti squash
- 1 cup mozzarella cheese
- 1/2 cup Parmesan cheese
- 1/2 cup heavy cream or half-and-half
- 1 cup fresh mushrooms (cremini or button), chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh thyme or parsley, chopped
- 2 tablespoons butter or olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for about 30 to 40 minutes until tender.
- While the squash roasts, melt butter in a skillet over medium heat. Add minced garlic and chopped mushrooms, sautéing until golden brown and aromatic, about 5 minutes. Season with salt and pepper to taste.
- Once the squash has cooled slightly, use a fork to scrape the insides into spaghetti-like strands. In a large bowl, combine the strands with the sautéed mushrooms, cream, and cheeses until well mixed.
- Transfer the mixture into a greased baking dish, spreading evenly. Sprinkle additional cheese on top for a crusty finish. Bake for another 20 to 25 minutes until the top is golden brown and bubbly.
- Remove from the oven and let cool for a few moments. Top with freshly chopped herbs and serve warm.
Notes
Substitute cheese with feta or goat cheese for a different flavor. Use plant-based cream for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: spaghetti squash, gratin, vegetarian, cheesy, comfort food