Spaghetti Squash Gratin

Spaghetti Squash Gratin

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

*How to cook spaghetti squash

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.

*How to cook spaghetti squash

Around the Web:

Related Posts Plugin for WordPress, Blogger...
Print This Post Print This Post  • Subscribe • E-mail this E-mail this
51 Comments
  1. Winter Squash Recipe Roundup - Savory Simple

    […] Pinch My Salt – Spaghetti Squash Gratin Muy Bueno Cookbook – Candied Sweet Potatos Superglue Mom –  Butternut Squash Pizza Damn Delicious – Pumpkin Doughnut Muffins Drizzle and Dip – Butternut Tagliatelle with Crispy Bacon and Mushrooms Adventures in Cooking – Winter Squash Pies Reclaiming Provincial – Buttermilk-Glazed Kabocha Doughnuts with Candied Thyme The Beeroness – Pumpkin Ale Cheesecake with Beer Pecan Caramel Sauce Domestic Fits – Sweet Potato And SweeTango Apple Soup Pass the Sushi – Pumpkin Pie Fudge A Brown Table – Sriracha Pumpkin Soup Kelly Bakes –  Pumpkin Cinnamon Buns How To: Simplify  – Pumpkin Pudding Annie’s Eats – Spiced Pumpkin Layer Cake with Butterscotch Pecan Filling In Jennie’s Kitchen – Butternut Squash, Ricotta & Bacon Streusel Topped Muffins Skinnytaste – Baked Spaghetti Squash and Cheese Farmgirl Gourmet – Kahlúa Pumpkin Pietini Cooking with Books – Tex-Mex Butternut Squash Soup Foodness Gracious – Pumpkin Caramel Panna Cotta Garlic Girl – Flaky Spaghetti Squash Biscuits Bakeaholic Mama – Pumpkin and Cranberry Crostinis with Maple and Brie Diethood – Roasted Butternut Squash Lasagna Pineapple and Coconut – Creamy Maple Bacon Pumpkin Risotto Taste, Love and Nourish – Butternut and Cranberry Freekeh Salad Dinners, Dishes and Desserts – Curried Butternut Squash Soup Very Culinary – Roasted Acorn Squash with Butter, Brown Sugar and Cayenne Noble Pig – Butternut-Boursin-Bacon Soup Running to the Kitchen – Creamy Butternut Squash Pasta with Sage Mushrooms Girl Chef – Butternut Squash Stew with Chickpeas, Raisins, & Almonds All Day I Dream About Food – Butternut Squash & Cauliflower Casserole Snappy Gourmet – Asian Peanut Spaghetti Squash Stir-Fry What Jew Wanna Eat – Cheesy Pumpkin Quinoa Stuffed Peppers 52 Kitchen Adventures – Pumpkin Chocolate Chip Blondies The Lemon Bowl – Hearty Sausage, Kale and Butternut Squash Soup FoodieTots – Kabocha Squash Apple Tacos with Chèvre Crumb Blog – Spicy Kabocha Pumpkin Soup Everyday Maven – Lasagna Inspired Spaghetti Squash Casserole with Kale The Tomato Tart – Pumpkin Quiche with Caramelized Onions and Blue Cheese An Edible Mosaic – Butternut-Maple Butter and Spiced Maple Scones Cupcakes and Kale Chips – Butternut Squash & Pomegranate Quinoa Taste and Tell – Double-Stuffed Butternut Squash Roxana’s Home Baking – Pumpkin Pie Panna Cotta Tart The Corner Kitchen – Butternut Squash Bread Vintage Kitchen – Candied Pumpkin Cheesecake with Maple Cream Back For Seconds – Glazed Cinnamon Pumpkin Spice Mini Muffins Farm Fresh Feasts – Roasted Winter Squash with Corn and Smoked Sausage Cooking on the Weekends – Pumpkin Braised Short Ribs Wonky Wonderful – Gluten Free Vegetarian Pumpkin Quinoa Bowl Savvy Eats – Whole Wheat Pumpkin Walnut Waffles Chocolate Moosey – Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce Texanarian Baking – Pumpkin Spice Latte Nutella Muffins Hezzi-D’s Books and Cooks – Spaghetti Squash with Hummus Pesto Food Ramblings – Butternut Squash Macaroni and Cheese Will Cook For Smiles – Butternut Squash Potato Soup Spoonful of Flavor – Pumpkin Chocolate Chip Cookies Tales of an Overtime Cook – Marbled Pumpkin Bundt Cake with Brown Sugar Glaze […]

    7:25 pm  Nov 9th, 2013
Leave a Comment