SPAGHETTI SQUASH AU GRATIN
Tastes like Hash Brown Casserole without all the calories and carbs
Provided by Pamela Roozitalab
Categories Side Casseroles
Time 50m
Number Of Ingredients 7
Steps:
- 1. Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.
- 2. Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
- 3. Place into a 375º for 15 - 20 minutes until golden brown on top.
SPAGHETTI SQUASH AU GRATIN
Make and share this Spaghetti Squash Au Gratin recipe from Food.com.
Provided by Taylors Mommy
Categories Weeknight
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes.
- In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.
- Using a fork, scrape the insides of the squash and transfer to a small bowl.
- Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
- Place into a 375º for 15 - 20 minutes until golden brown on top.
Nutrition Facts : Calories 129.6, Fat 11.1, SaturatedFat 6.7, Cholesterol 30, Sodium 116.7, Carbohydrate 5.3, Fiber 0.2, Sugar 1.2, Protein 3.2
SPAGHETTI SQUASH GRATIN WITH BASIL
Recently on the Recipes for Health page on Facebook, I asked readers what they were finding in their weekly delivered produce boxes. Requests for spaghetti squash recipes came pouring in. I was working on basil dishes already, so I decided to combine the two ingredients in this gratin.
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course, side dish
Time 2h30m
Yield Serves six as a main dish, eight as a side
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, turning the squash every 20 minutes until it is soft and easy to cut into with a knife. Remove from the heat, and allow the squash to cool until you can handle it. Cut in half lengthwise, and allow to cool further. Remove the seeds and discard. Scoop out the flesh, and place in a bowl. Run a fork through the flesh to separate the spaghetti-like strands, then chop coarsely. Measure out 4 cups squash. (Use whatever remains for another dish, or freeze.)
- Oil a 2-quart gratin or baking dish. Heat the oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic and a generous pinch of salt. Cook, stirring, for another 30 seconds to a minute until fragrant. Add the squash. Cook, stirring often, for five minutes until the strands of squash are a little more tender. Season to taste with salt and pepper, and remove from the heat.
- Beat the eggs in a large bowl. Add the milk, salt (about 1/2 teaspoon), pepper and basil. Stir in the squash mixture and the Gruyère, and combine well. Scrape into the baking dish. Sprinkle the Parmesan or pecorino over the top, and gently press down to moisten.
- Bake 40 to 45 minutes until nicely browned and sizzling. Remove from the heat, and allow to cool for 10 to 15 minutes before serving. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 719 milligrams, Sugar 6 grams, TransFat 0 grams
BAKED SPAGHETTI SQUASH
Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it's a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.
Provided by Ali Slagle
Categories dinner, for two, vegetables, main course, side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
- Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
- Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.
SPAGHETTI SQUASH AU GRATIN WITH BECHAMEL SAUCE
This vegetarian spaghetti squash au gratin is sweetened with sweet potato and combined with homemade bechamel sauce. A treat for the whole family.
Provided by BärbelS
Categories Spaghetti Squash Recipes
Time 3h30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place spaghetti squash in a baking dish.
- Bake in the preheated oven until squash is tender when pricked with a fork, about 1 hour. Remove from oven and set aside until almost completely cooled. Cut in half and remove seeds using a spoon. Shred squash meat using a fork and discard the peel.
- Combine shredded spaghetti squash and sweet potato in a bowl. Press cloves into peeled onion.
- Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the butter will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Pour in warm milk, 2 tablespoons at a time, and keep stirring until sauce thickens. Add onion and bay leaf, cover, and simmer over low heat, stirring from time to time to prevent burning, for 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Remove onion and bay leaf from bechamel sauce and and season sauce with salt and pepper. Pour sauce over spaghetti squash-sweet potato mixture and mix well. Transfer spaghetti squash mixture into the prepared baking dish.
- Bake in the preheated oven until top is golden brown, 50 to 60 minutes.
Nutrition Facts : Calories 344.8 calories, Carbohydrate 46.8 g, Cholesterol 40.3 mg, Fat 15.6 g, Fiber 4.4 g, Protein 8.4 g, SaturatedFat 9 g, Sodium 242 mg, Sugar 10 g
SPAGHETTI SQUASH GRATIN
This savory spaghetti squash casserole gets an umami boost from anchovies and Parmesan. The creamy sauce is surprisingly low in fat, so go ahead and have a second helping!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a small pot, bring broth, milk, and garlic to a boil over medium-high and cook 1 minute. Pour into a medium bowl, then slowly add flour, whisking constantly.
- In pot, melt butter over medium. Add anchovies and 2 teaspoons sage and cook, stirring, 1 minute. Return broth mixture to pan, bring to a simmer, and cook until thickened, 6 minutes. Discard garlic.
- Add squash to sauce and season with salt and pepper. Transfer to a 2-quart shallow baking dish.
- In a small bowl, combine 1 teaspoon sage, breadcrumbs, and Parmesan and sprinkle over squash. Bake until top is golden brown and mixture is bubbling at edges, 20 to 25 minutes.
Nutrition Facts : Calories 118 g, Fat 4 g, Fiber 2 g, Protein 5 g, SaturatedFat 2 g
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