Description
A creamy, cheesy twist on spaghetti squash, baked to golden perfection for a comforting side dish.
Ingredients
- 1 medium spaghetti squash (about 3 lbs)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg
- 1/4 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise, scoop out seeds, and brush cut sides with olive oil. Season with salt and pepper.
- Place squash halves cut-side down on a baking sheet. Roast for 30-40 minutes until tender. Let cool slightly, then use a fork to scrape flesh into strands.
- In a saucepan over medium heat, combine heavy cream, Gruyère, Parmesan, garlic, and nutmeg. Stir until cheeses melt and sauce is smooth.
- Mix spaghetti squash strands with the cheese sauce, then transfer to a greased baking dish. Top with breadcrumbs.
- Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden. Garnish with parsley before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American