While we normally eat spaghetti squash tossed with nothing more than a a bit of olive oil and a handful of fresh-grated parmigiano reggiano, I decided to splurge this time around and used the versatile squash to create a rich and creamy gratin.
This gratin was inspired by a recipe I found at Laura Rebecca’s Kitchen. I’m sure her sour cream version is wonderful, and that’s what I had originally planned to make, but when I realized that I had some heavy cream that needed to be used, I opted for that instead. I also added some shallots along with the garlic, and decreased the amount of herbs (mainly because I was completely out of fresh herbs). The resulting dish was absolutely delicious!
We’ve actually been on a bit of a spaghetti squash kick around here lately, and have eaten it again since I made the gratin. This last time, I sauteed some garlic in olive oil, added a generous pinch of crushed red pepper, then tossed the spaghetti squash strands in the garlic oil until heated through. I then seasoned it with salt and a handful of fresh chopped parsley and served it with a bit of fresh grated parmigiano reggiano. Since this is one of my favorite ways to eat spaghetti, I thought I’d give it a try with spaghetti squash. It was wonderful!
What’s your favorite way to eat spaghetti squash?
Spaghetti Squash Gratin
1 spaghetti squash, baked until tender*
1 large (or two small) shallot(s), chopped
2 cloves garlic, minced
1 tablespoon butter
1/2 t. dried thyme (or 1 teaspoon fresh chopped thyme leaves)
1/2 cup heavy cream
2 tablespoons sour cream
1 cup grated parmigiano reggiano, divided
salt, to taste
fresh ground black pepper, to taste
1. Preheat oven to 450 degrees
2. Remove seeds and shred spaghetti squash. Place spaghetti squash strands in a large bowl, and discard shell.
2. Cook shallots in butter over medium-low heat until softened. Stir in garlic, cook for a minute longer. Scrape shallots and garlic into bowl with squash. Add thyme, heavy cream, sour cream, and half of the cheese. Toss together well until ingredients are evenly distributed. Pour into a greased casserole and top with remaining cheese.
3. Bake uncovered in a preheated 450 degree oven for 20 minutes or until lightly browned on top.
Yield: approximately 6 servings
Spaghetti Squash with Garlic and Red Pepper
1 spaghetti squash, baked until tender*
1/4 cup extra virgin olive oil
2-3 cloves garlic, minced
generous pinch of crushed red pepper
2 tablespoons fresh chopped Italian parsley
salt to taste
fresh grated parmigiano reggiano (optional)
1. Remove seeds and shred spaghetti squash. Place spaghetti squash strands in a large bowl, and discard shell.
2. In a large saute pan, heat olive oil over medium heat. Add garlic and cook until just lightly browned. Add crushed red pepper, then add spaghetti squash. Toss spaghetti squash strands until well-coated in the garlic oil and heated through. Season with salt and toss with parsley. Serve with fresh grated parmigiano reggiano, if desired.
Around the Web:
- Spaghetti Squash Gratin from Laura Rebecca’s Kitchen
- Spaghetti Squash with Bacon and Turnip Greens from Cooking by the Seat of my Pants
- Spaghetti Squash and Chard Gratin from Kalyn’s Kitchen
- New Mexican Spaghetti Squash from Karina’s Kitchen
- Moroccan-Spiced Spaghetti Squash from Smitten Kitchen
