Ingredients
- 1 spaghetti squash
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 cup heavy cream
- 1 tablespoon butter
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/2 teaspoon nutmeg
- 1/2 cup breadcrumbs
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the spaghetti squash by cutting it in half lengthwise and scooping out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Bake for 40–45 minutes or until tender.
- Sauté the aromatics in a skillet over medium heat with butter, adding onions and garlic until fragrant and translucent, about 3–4 minutes.
- Create the cream sauce by stirring in heavy cream and letting it simmer for a few minutes, then adding the seasonings and cheese until smooth.
- Scrape the cooled squash into strands using a fork and mix with the creamy sauce until well-coated.
- Transfer the mixture to a greased baking dish, top with additional cheese and breadcrumbs, and bake for another 20 minutes until golden and bubbly.
- Let it rest a few minutes before serving.
Notes
For a lighter version, substitute heavy cream with half-and-half. This dish can be made ahead and stored in the fridge, then baked when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian