Ingredients
- 1 spaghetti squash
- 1 cup heavy cream
- 1/2 cup Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (cremini or shiitake)
- 1 tbsp butter
- Salt and pepper, to taste
- Pinch of nutmeg
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 pepper, and place face down on a baking sheet. Roast for about 30 to 40 minutes, or until the flesh easily separates into strands with a fork.
- In a skillet, melt the butter over medium heat. Add minced garlic and sliced mushrooms, cooking until sautéed and fragrant, about 5-7 minutes.
- Lower the heat and stir in the heavy cream into the skillet with the mushrooms. Allow it to simmer for a couple of minutes until it thickens slightly. Add in half of the cheese, stirring until it’s melted and combined.
- Once the squash is cool enough to handle, scrape the flesh into the skillet with the cheese mixture. Stir gently to combine, taking care not to break up the strands too much.
- Pour the mixture into a greased baking dish. Sprinkle the remaining cheese on top and a pinch of nutmeg for an extra layer of flavor.
- Bake in the preheated oven for about 20 to 25 minutes, or until the cheese is golden brown and bubbling.
Notes
For a lighter version, use low-fat cream and cheese. You can also substitute spaghetti squash with any winter squash.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian