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5.0 from 21 votes

Three Cheese Spaghetti Squash Bowls

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4 people
Course: Main Course
Cuisine: American

Ingredients

  • 2 spaghetti squash
  • 1 to 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • ⅓ cup freshly grated fontina cheese
  • ⅓ cup freshly grated gruyere cheese
  • ⅓ cup freshly grated Parmesan cheese
  • ¼ cup Panko bread crumbs
  • ¼ cup fine seasoned bread crumbs
  • ⅓ to ¾ cup milk, half and half or cream (milk works, cream will make it richer!)

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment or foil.
  2. 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.
  3. Roast the squash for 30 to 35 minutes, or until the strands easily scrape away from the sides.
  4. While the squash is roasting, toss together the cheeses in a bowl. In another bowl, stir together the breadcrumbs.
  5. 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.
  6. Return the squash to the oven and bake for another 10 to 15 minutes or so, until the cheese is melty and bubbly.
  7. Remove from the oven and serve immediately.