Description
A comforting and nutritious alternative to traditional pasta using spaghetti squash, cheese, and cream for a delicious gratin.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup heavy cream or a low-carb alternative
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- Heat a pan over medium heat. Sauté minced garlic in a bit of oil until fragrant, about 2-3 minutes.
- In a mixing bowl, combine heavy cream, shredded cheese, sautéed garlic, salt, and pepper; stir until creamy.
- Once the spaghetti squash is cooked, scrape out the strands with a fork and toss them into the cheese mixture.
- Pour the cheesy mixture back into the squash shells or a baking dish. Top with grated Parmesan and bake for another 10-15 minutes until bubbly and golden brown.
- Garnish with chopped parsley before serving.
Notes
For a dairy-free option, substitute heavy cream with unsweetened almond or coconut milk and use dairy-free cheese.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg