Spaghetti Squash with a Great Deal of Cheese



6 servings



1 (3) spaghetti squash, about
3 tbsp. butter
1/3 cup finely chopped onion or
2 cups grated Gruyere cheese, about 6 oz. (175 g)
3/4 tsp. salt
1/4 tsp. freshly ground pepper
1/4 tsp. freshly ground pepper
Nutmeg, Pinch, freshly grated
1/2 cup Parmesan cheese, freshly grated


Using an ice pick or skewer, prick to the centre of the squash in about 12 places. Set on a baking sheet and bake at 350 F. for 1 1/2 hours, turning the squash over halfway through cooking time. Cut off top third of squash lengthwise, and spoon out the seeds and any liquid. Using a fork, scrape out the spaghetti-like strands from both pieces of squash and set to drain on a sieve for 10 minutes. Discard top shell but keep the bottom shell for filling.

In a small skillet, melt butter and sauté onion until translucent, about 4 minutes. Transfer to a bowl and stir in the squash, Gruyere, salt, pepper, and nutmeg. Taste and add more seasoning if necessary. Spoon into the bottom of the squash shell, sprinkle with Parmesan, and set on the baking sheet. Bake at 350 F. for 25 to 30 minutes, or until heated through and bubbly. Makes 6 servings.

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Author's Comments

Spaghetti squash is an amazing vegetable, and even people who aren’t fussy about squash seem to like it. With cheese and butter, its long strands are even better than fresh pasta.

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