Three Cheese Spaghetti Squash Bowls
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Three Cheese Spaghetti Squash Bowls
Description
Three Cheese Spaghetti Squash Bowls involves halving and roasting spaghetti squash until the flesh can be easily shredded into strands resembling thin pasta. These strands are then tossed with a blend of fontina, gruyere, and parmesan cheeses, together with a splash of milk or cream to help meld the flavors and create a creamy texture. The dish is topped with seasoned breadcrumbs and extra cheese before a final bake to melt and lightly brown the topping, adding a pleasant crunch.
The roasted squash’s mild flavor and tender texture act as a light base that carries the rich, nutty flavors of the cheeses. The final bake gives a golden bubbly cheese crust that contrasts with the soft squash inside. This preparation provides a lower-carb alternative to traditional pasta while preserving cheesy indulgence.
This recipe can be served as a vegetarian side or light entrée and pairs well with green salads or roasted vegetables. Using different cheese combinations or adjusting milk or cream amounts allows customization of richness levels.
Ingredients
- 2 spaghetti squash
- 1 to 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
- ⅓ cup fontina cheese freshly grated
- ⅓ cup gruyere cheese freshly grated
- ⅓ cup Parmesan Cheese freshly grated
- ¼ cup panko bread crumbs
- ¼ cup bread crumbs fine, seasoned
- ⅓ to ¾ cup milk milk works, cream will make it richer!, or half and half or cream
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment or foil.
- Slice the spaghetti squash in half width-wise, right down the center. Scrape out the seeds (I like to use a grapefruit spoon for this) and place it on a baking sheet. Spritz or brush it with olive oil and sprinkle with salt and pepper.
- Roast the squash for 30 to 35 minutes, or until the strands easily scrape away from the sides.
- While the squash is roasting, toss together the cheeses in a bowl. In another bowl, stir together the breadcrumbs.
- Use a fork to scrape the strands of the squash. Pour 2 to 3 tablespoons of milk or cream into each squash, then 2 to 3 tablespoons of cheese. Stir with your fork to toss and mix everything together, making sure the cheese is dispersed. Sprinkle the top with the remaining cheese and the breadcrumbs.
- Return the squash to the oven and bake for another 10 to 15 minutes or so, until the cheese is melty and bubbly.
- Remove from the oven and serve immediately.
User Reviews
Overall Rating
5
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