Description
A nutritious twist on traditional au gratin, using spaghetti squash for a lower-carb option, loaded with creamy cheese and a crispy topping.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375ยฐF (190ยฐC).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves face down on a baking sheet and bake for 30-40 minutes, or until tender.
- Once cool enough to handle, scoop out the flesh and shred it with a fork.
- In a mixing bowl, combine the shredded spaghetti squash, shredded cheese, heavy cream, garlic powder, onion powder, salt, and pepper.
- Pour the mixture into a greased baking dish and top with grated Parmesan cheese.
- Bake in the oven for an additional 20-25 minutes, or until golden and bubbly.
- Garnish with fresh parsley before serving.
Notes
For a dairy-free version, substitute heavy cream with coconut milk and use dairy-free cheese alternatives. Customize cheese types or add vegetables like spinach or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 60mg