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.
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
- 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.
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