Description
A decadent blend of roasted spaghetti squash and creamy cheese, topped with a golden crust.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups shredded cheese (cheddar or a cheese blend)
- 1 cup heavy cream or milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 teaspoon paprika (optional for topping)
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the spaghetti squash by cutting it in half lengthwise and scooping out the seeds. Brush the inside with olive oil and season with salt and pepper.
- Roast the squash cut side down on a baking sheet for 30-40 minutes, or until tender.
- Create the cheese sauce by combining heavy cream (or milk) and garlic powder in a saucepan over medium heat, then stirring in 1 1/2 cups of shredded cheese until melted.
- Scoop the cooked spaghetti squash into a baking dish using a fork to scrape out the strands, then fold in the cheese sauce.
- Top the mixture with remaining cheese and Parmesan, adding paprika if desired.
- Bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Serve warm, allowing it to cool slightly before enjoying.
Notes
Make ahead by preparing the squash and cheese sauce in advance and storing separately in the fridge.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
Keywords: spaghetti squash, gratin, vegetarian comfort food, cheesy, baked dish