Ingredients
- 1 medium Spaghetti Squash
- 1 cup Gruyère cheese (or mozzarella/cheddar)
- 1 cup heavy cream (or half-and-half)
- 2 tablespoons unsalted butter
- 1 cup cremini or shiitake mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup toasted breadcrumbs
- Fresh thyme or parsley (to taste)
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (205°C). Cut the squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper, then roast cut side down for 30-40 minutes until tender.
- In a skillet, melt butter over medium heat. Add minced garlic and mushrooms, sauté until browned (about 5-7 minutes).
- Lower heat and pour in heavy cream. Stir in cheese until melted. Season with salt, pepper, and nutmeg, then mix in fresh herbs.
- Fluff the cooked spaghetti squash with a fork and fold it into the creamy mixture. Pour into a buttered baking dish.
- Top with breadcrumbs and extra cheese if desired.
- Bake for another 20 minutes until golden brown and bubbly.
- Let cool for a few minutes before serving.
Notes
Let the dish rest for 10-15 minutes after baking for optimal texture. Feel free to substitute the spaghetti squash with butternut squash for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian