- Makes: 6-8 Servings
- Ready In: 1 hr 10 mins
- Prep Time: 20 mins
- Cook Time: 50 mins
This recipe was designed to the palate of little ones, but big kids like this recipe, too! If you are feeding a finicky eater, feel free to leave off the Roma tomatoes without affecting the integrity of the dish
You don’t need to use a thickener to stabilize the cheese because it is so evenly dispersed amongst the spaghetti squash that it just doesn’t need it. Plus, upon re-warming, it simply becomes a bit more pleasingly dense and delicious.
- Calories: 392
- Fat: 30g
- Protein: 17g
- Sodium: 980mg
- Carbohydrates: 13g
- Fiber: 2g
- Sugar: 5g
Nutritional Information (per serving)
- 3 cups cooked spaghetti squash *
3 tbsp butter
1/2 cup raw cream
1 tsp + pinch + pinch sea salt, divided
1/2 tsp +pinch +pinch fresh cracked pepper, divided
1 1/2 cup shredded raw white cheddar cheese
1 cup homemade sourdough breadcrumbs ***
1/2 cup finely grated Parmesan
2 Roma tomatoes, 1/8" thinly sliced
2 tsp extra virgin olive oil
- Preheat oven to 350˚
- In a medium bowl, add spaghetti squash and set aside.
- Locate & set aside an 8 x 11 glass baking dish.
- In a small pot over medium heat, warm butter, cream, 1 tsp sea salt, 1/2 tsp pepper, cayenne and nutmeg, stirring occasionally. Use caution not to scald the cream. When very lightly simmering, add white cheddar cheese, stirring constantly until melted. Remove from heat.
- Pour cheese sauce over spaghetti squash and stir to combine.
- Pour into the glass pan and spread evenly with a spatula.
- In a small bowl, combine breadcrumbs, Parmesan, pinch of sea salt & pinch of pepper. Toss with fingers to combine and spread evenly across the top of the cheesy squash. In three even & slightly overlapping layers, arrange sliced tomatoes on top of breadcrumbs.
- Sprinkle remaining pinch of sea salt and pepper over-top of tomatoes, and evenly drizzle olive oil across the top of the casserole to brown the top of the dish.
- Bake for 50 minutes; tomatoes will be roasted and visible breadcrumbs will be toasted.
- Rest for 5 minutes and serve warm.
To bake squash
- Preheat oven to 400˚.
- Locate either a roasting pan with a rack or a cookie sheet with a rack set inside of it.
- Cut the spaghetti squash from vine stump to butt-end.
- With a spoon, scoop out the seeds.
- Place squash on the rack, cut-side down, and fill pan with water until almost reaching the rack.
- Prick the skin of the squash with a fork 10 times each.
- Place squash in the hot oven for 1 hour, skin should be pierce-able with slight effort and the flesh under the skin should receive the fork nicely. Skins may be browned. It is important not to overcook the squash.
** I'll be posting a recipe for homemade breadcrumbs soon, but in the meantime, simply toast a few slices of high-quality sourdough bread. Cool. Break into pieces into the bowl of a food processor. Grind into a coarse meal with a generous pinch of sea salt & pepper.
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