Creamy Gorgonzola Mac and Cheese

Spaghetti squash is a vegetable you should get to know if it’s not already a staple in your kitchen. It can be used in endless ways in place of noodles in Italian, Thai, and other cuisines. The easiest way to cook it is in an Instant Pot pressure cooker, but it can also be roasted in the oven or steamed. Either way it’s delicious. After it is cooked, use a fork to pull the pulp into strands that you can use like pasta.

Updated at: Wed, 16 Aug 2023 21:12:18 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories348.9 kcal (17%)

Total Fat29.1 g (42%)

Carbs9.8 g (4%)

Sugars4.2 g (5%)

Protein13.3 g (27%)

Sodium921.7 mg (46%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

112gcream cheese

at room temperature

4eggs

large, lightly beaten

½ cupheavy cream

1 cupGorgonzola cheese

crumbled

1 cupcheddar cheese

shredded, preferably white cheddar

5mlsalt

5mlblack pepper

4 cupsspaghetti squash

strands, cooked

Instructions

Step 1

Preheat the oven to 350°F (180°C).

Step 2

Place the cream cheese in a large glass bowl and microwave on high in 10 second increments to soften. Add the eggs and cream, and beat together. Add the Gorgonzola and ½ cup of the cheddar cheese, plus the salt and pepper, and mix well.

Step 3

If the spaghetti squash is very wet, place it in a metal sieve and gently press on it with a wooden spoon to squeeze out the remaining moisture or place it on a clean kitchen towel, roll it up, and press gently.

Step 4

Add the spaghetti squash to the cheese mixture and stir very well.

Step 5

Transfer to a casserole dish, smooth the top, and sprinkle with the remaining cheddar cheese.

Step 6

Bake for 40 minutes, or until hot and bubbly. Remove from the oven and let cool for at least 10 minutes before serving.