Description
A comforting and delicious dish featuring spaghetti squash, creamy sauce, and earthy mushrooms, perfect for family gatherings.
Ingredients
Scale
- 1 medium spaghetti squash
- 8 oz fresh cremini mushrooms, sliced
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 cup Gruyère or cheddar cheese, shredded
- 1 tbsp fresh thyme or parsley, chopped
- Salt and pepper to taste
- Olive oil for brushing
- Butter for sautéing
Instructions
- Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, scoop out the seeds, and brush the insides with olive oil, seasoning with salt and pepper.
- Place the squash cut side down on a baking sheet and roast for 40-45 minutes until tender. Allow it to cool slightly, then scrape out the flesh to create spaghetti-like strands.
- In a skillet, heat butter or olive oil over medium heat and sauté the mushrooms for 5-7 minutes until golden brown. Add minced garlic and sauté for another minute.
- In a bowl, mix heavy cream, salt, pepper, and herbs. Combine with the sautéed mushrooms.
- Fold the spaghetti squash strands into the creamy mushroom mixture, then transfer to a greased baking dish and top with cheese.
- Bake for 20-25 minutes until the top is golden and bubbly. Broil for an extra 2-3 minutes if desired.
- Let it rest for a few minutes before serving. Enjoy with a side salad or crusty bread.
Notes
Feel free to substitue mushrooms with spinach or zucchini for a lighter version. Use half-and-half or coconut cream for a lighter creamy option.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: spaghetti squash, au gratin, comfort food, vegetarian recipe, family recipe