4 cheese mushroom alfredo stuffed spaghetti squash
Hey, there's veggies, it's healthy, right?
Ingredients
- 2 medium spaghetti squashes, halved and seeds removed
- 4 tbsp butter
- 2 cups mixed mushrooms, sliced
- 4 cloves garlic, minced
- 1/4 cup all purpose flour
- 1 1/2 cups whole milk
- 1 cup canned full fat coconut milk, or heavy cream
- 1 cup fresh parmesan cheese, grated
- 1 cup fontina cheese, shredded
- 1 cup Swiss cheese, shredded
- 1/2 cup low-moisture mozzarella cheese, shredded
Instructions
- Preheat oven to 425 degrees.
- Rub the cut sides of the spaghetti squash with 2 tablespoons olive oil and sprinkle with salt and pepper. Place on a large baking sheet and boast for 30 minutes.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Cook the mushrooms undisturbed for 5 minutes. Stir in the garlic until very fragrant, 2-3 minutes longer. Transfer the mushrooms to a plate.
- Melt the remaining 3 tablespoons of butter in the same skillet. Whisk in the flour until no clumps remain. Slowly stream in the milk and coconut milk/heavy cream, whisking constantly, until smooth. Bring to a simmer for 4-5 minutes until the sauce thickens. Stir in the parmesan until melted, about 1-2 minutes. Add the mushrooms and season with salt and pepper.
- Divide the mushroom alfredo mixture among the squash boats. Sprinkle the fontina, Swiss, and mozzarella cheeses evenly overtop. Bake for 15-20 minutes until the cheese melts, bubbles, and becomes golden in parts. Serve warm, using a fork to scrape up the spaghetti squash tendrils and mixing them with the alfredo and cheese.
Notes
*To make ahead: Prepare the squash to step five (up to sprinkling with the cheeses), but do not bake. Wrap tightly in foil and refrigerate for up to 2 days ahead of time. When ready to bake, set out at room temperature for 30 minutes. Bake as directed.