Description
A creamy and cheesy spaghetti squash dish baked to perfection.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the spaghetti squash in half and remove the seeds.
- Place the squash halves cut-side down on a baking sheet and bake for 30-40 minutes.
- While the squash is baking, heat the cream in a saucepan over medium heat.
- Add garlic, salt, pepper, and paprika to the cream and stir.
- Once the squash is cooked, scrape the flesh into a bowl.
- Mix the squash with the cream mixture and half of the cheddar cheese.
- Transfer the mixture to a baking dish and top with remaining cheddar and Parmesan cheese.
- Bake for an additional 15-20 minutes until cheese is melted and bubbly.
- Garnish with parsley before serving.
Notes
- Ensure the squash is fully cooked before scraping the flesh.
- You can add cooked bacon for extra flavor.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg
Keywords: Spaghetti Squash Au Gratin