Spaghetti Squash Au Gratin (Printable Version)
Roasted spaghetti squash strands combined with rich cheeses and cream, baked until golden and bubbly.
# Ingredients Required:
→ Vegetables
01 -
1 medium spaghetti squash
→ Oils and Fats
02 -
30 ml extra virgin olive oil
→ Aromatics
03 -
2 shallots, finely chopped
04 -
3 cloves garlic, minced
→ Dairy
05 -
240 ml heavy cream
06 -
100 g Gruyère cheese, shredded
07 -
50 g Parmesan cheese, grated
→ Seasonings
08 -
Salt and freshly ground black pepper, to taste
# Guide to Cooking:
01 -
Preheat the oven to 200°C. Halve the spaghetti squash lengthwise and remove the seeds. Brush the cut sides with olive oil, season with salt and pepper, and place cut-side down on a parchment-lined baking sheet.
02 -
Roast the squash in the preheated oven for 40 to 50 minutes, or until the flesh is tender when pierced with a fork.
03 -
While the squash roasts, heat olive oil in a skillet over medium heat. Add chopped shallots and minced garlic, cooking until fragrant and translucent, about 3 to 5 minutes.
04 -
In a mixing bowl, combine heavy cream, shredded Gruyère, grated Parmesan, salt, and pepper. Optionally add herbs to taste.
05 -
Once the squash has cooled slightly, scrape the flesh with a fork into strands and gently fold into the cheese and cream mixture.
06 -
Transfer the mixture into an oven-safe dish or individual ramekins. Optionally top with extra grated cheese. Bake at 190°C for 25 to 30 minutes until the surface is bubbly and golden brown.
# Extra Suggestions:
01 -
For best results, allow the roasted squash to cool sufficiently before mixing to preserve texture.