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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.
5 from 2 votes
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Ingredients

  • 2 spaghetti squash
  • 1 to 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • cup freshly grated fontina cheese
  • cup freshly grated gruyere cheese
  • 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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