I haven’t worked with spaghetti squash since living in Los Angeles. There is an amazing recipe from Better Homes and Garden’s cookbook for a spaghetti squash bolognaise that I used to make. I wanted to try something different with the squash that I picked up at Trader Joe’s. I remembered seeing this recipe from Pinch my Salt, and knew I had to make it!
Spaghetti squash is a funny veggie. It looks like a regular squash with seeds.
But when cooked and scraped out with a fork, looks like spaghetti!
I didn’t have any dried or fresh thyme in the house, so I opted for the Greek Seasoning my sister gave me for Christmas. It has thyme, rosemary, and a whole bunch of other things that made the gratin taste lovely.
I don’t have individual gratin dishes, however, my cake pan worked just fine. The cheese browned up like it was supposed to, and the squashed remained cheesy, creamy, and flavorful. This gratin was delicious! We enjoyed ours with some chicken sausages.
1 spaghetti squash
1 large (or two small) shallot(s), chopped
2 cloves garlic, minced
1 tablespoon butter
1 tsp dried Greek Seasoning (or 1 tsp dried thyme)
1/2 cup heavy cream
2 tablespoons sour cream
1 cup grated Parmigiano Reggiano, divided
salt, to taste
fresh ground black pepper, to taste
Preheat oven to 375 degrees F. Puncture spaghetti squash several times all over with a skewer or sharp knife. Place spaghetti squash in an aluminum foil lined baking dish. Bake for 1 hour. Let squash cool slightly. Cut squash in half lengthwise, scoop out seeds and fibrous tissue. Using a fork, scrap out the flesh of the squash, and place in a large bowl. Discard shells. Set aside.
Raise the oven temperature to 450 degrees F. In a skillet, saute 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 to the squash. Toss together well until ingredients are evenly distributed. Pour into a greased casserole and top with remaining cheese.
Bake uncovered in a for 20 minutes or until lightly browned on top. Serve immediately.
That sounds wonderful Anne! I LOVE spaghetti squash!
Thank you, Karen!