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 AU GRATIN
This recipe is quick to prepare and a great alternative for a lower-carbohydrate, lower-calorie option in place of a potato side dish. My husband is a meat-and-potatoes kind of guy and even he loved this recipe.
Provided by sandybaby999
Categories Side Dish Vegetables Squash
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place spaghetti squash in a covered dish and add 1/4 inch of water. Microwave for 10 to 12 minutes. Scrape insides of squash with a fork and transfer to a small bowl.
- Heat margarine in a medium skillet over medium heat while spaghetti squash is cooking and cook onion, red pepper flakes, garlic powder, salt, and pepper until the onion is browned, 5 to 10 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with nonstick cooking spray.
- Mix spaghetti squash, onion mixture, sour cream, and 1/2 of the Cheddar cheese together. Transfer to the prepared baking dish and top with remaining Cheddar cheese.
- Bake in the preheated oven for 20 to 25 minutes. Turn on broiler for the last 2 to 3 minutes and broil until gratin is golden brown on top.
Nutrition Facts : Calories 115 calories, Carbohydrate 10.5 g, Cholesterol 9.6 mg, Fat 4.8 g, Fiber 0.3 g, Protein 8 g, SaturatedFat 1.7 g, Sodium 264.5 mg, Sugar 3.7 g
SPAGHETTI SQUASH GRATIN
I don't care for using spaghetti squash like it's spaghetti pasta, but this way makes an awesome side dish. I use other cheeses sometimes. When you're done with the squash, you can roast the seeds for a yummy snack, too!
Provided by Wendy0
Categories Vegetable
Time 1h40m
Yield 6-9 serving(s)
Number Of Ingredients 10
Steps:
- First pierce the squash in several places with a knife and bake on a cookie sheet at 400 deg. for 1 hour or until squash has softened.
- Allow to cool.
- Cut squash in half lengthwise, remove seeds, and scoop out spaghetti-like flesh.
- Beat together milk and eggs, stir in Gruyere and spices, and mix thoroughly with squash.
- Transfer squash into a lightly oiled square baking dish.
- Top with bread crumbs and Parmesan, then drizzle with olive oil.
- Bake at 400 deg. for 30 minutes or until slightly browned on top.
Nutrition Facts : Calories 129.2, Fat 6.9, SaturatedFat 2.4, Cholesterol 70.2, Sodium 328.8, Carbohydrate 11.5, Fiber 0.4, Sugar 0.6, Protein 5.8
SQUASH GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.
- Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water. Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes. Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, about 3 minutes. Add the broth and cook until it is mostly absorbed, about 5 more minutes. Stir in the heavy cream and cook until slightly thickened, 2 minutes.
- Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper. Sprinkle over the squash, then top with the gruyere. Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.
- How to break down butternut squash:
- Cut about 1 inch off the bottom end with a chef's knife. Scoop out the seeds.
- Hold the squash against your body and remove the skin with a vegetable peeler; chop.
- How to break down kabocha squash:
- Quarter the squash with a chef's knife, then scoop out the seeds.
- Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash.
SPAGHETTI SQUASH AND POTATO GRATIN
This recipe takes creamy potato gratin to a new level. By pairing it with spaghetti squash, you're adding amazing texture and great flavor to this traditional dish - plus finding yet another reason to buy spaghetti squash!
Provided by Food Network Kitchen
Categories side-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Poke the squash all around with a fork, then microwave it in 5-minute increments, rotating in between, until the outside is soft and yields a little when pressed with your fingers, about 15 minutes total. Be careful when rotating and removing the squash, as it will become very hot.
- Meanwhile, combine the cream, butter, garlic, thyme, 1/2 cup of the Parmesan, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a large saucepan. Peel the potatoes, then slice them paper thin on a mandoline, placing them in the cream mixture as you slice. Bring the mixture to a simmer over medium-high heat, then remove from the heat.
- When the squash is cool enough to handle, slice it in half, scoop out the seeds, then scrape out the flesh with a fork into a medium bowl. Discard the skin and seeds.
- Layer the bottom of the prepared baking dish with 1/2 the potatoes. Top with 1/2 the squash, then the remaining potatoes, then the remaining squash. Pour all the liquid from the potato mixture into the baking dish, and press the vegetables down to submerge. Sprinkle the remaining 1/2 cup Parmesan on top. Put the baking dish on a rimmed baking sheet, and bake until golden brown and a knife slides easily into the potatoes, about 1 hour. Let cool for 15 minutes before serving.
QUINOA & BUTTERNUT SQUASH GRATIN
This is a delicious, savory vegetarian recipe with butternut squash and cheese. The original recipe called for Gruyere but I used sharp cheddar instead. I think both would work quite well. This was my first time using quinoa in a recipe, and I'm really hooked. The little quinoa spirals are filled with protein, fiber, vitamins and minerals, making it a valuable addition to a vegetarian diet.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400.
- Spray a 2-quart dish with nonstick cooking spray.
- Peel and cube the butternut squash, then put in a microwave safe bowl.
- Microwave on high for 3-5 minutes until squash is soft and tender.
- Wash the quinoa in a fine sieve thoroughly (about 5 minutes) until water runs clear. This is very important, as quinoa has a bitter protective coating that can linger even after processing.
- Transfer squash and quinoa to a large pot. Add water and salt to pot and bring to a boil, then reduce heat to low and allow to simmer for 15 minutes or until liquid is absorbed and the quinoa blooms into little spirals.
- Remove from heat and let rest.
- Meanwhile, heat 1 tablespoons olive oil over medium heat in a small frying pan.
- Add shallots and cook 3 minutes.
- Add garlic and cook a minute or two longer, being careful not to let garlic burn.
- Pour over quinoa and squash mixture, mixing thoroughly.
- Add eggs, 3/4 cup of the cheese, and salt and pepper to taste.
- Transfer to prepared baking dish.
- Sprinkle remaining cheese and bread crumbs over gratin.
- Drizzle remaining 1 tablespoons of olive oil on top and bake for 35-45 minutes or until top is golden brown.
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
SPAGHETTI SQUASH AU GRATIN
This recipe is quick to prepare and a great alternative for a lower-carbohydrate, lower-calorie option in place of a potato side dish. My husband is a meat-and-potatoes kind of guy and even he loved this recipe.
Provided by sandybaby999
Categories Squash Side Dishes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place spaghetti squash in a covered dish and add 1/4 inch of water. Microwave for 10 to 12 minutes. Scrape insides of squash with a fork and transfer to a small bowl.
- Heat margarine in a medium skillet over medium heat while spaghetti squash is cooking and cook onion, red pepper flakes, garlic powder, salt, and pepper until the onion is browned, 5 to 10 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with nonstick cooking spray.
- Mix spaghetti squash, onion mixture, sour cream, and 1/2 of the Cheddar cheese together. Transfer to the prepared baking dish and top with remaining Cheddar cheese.
- Bake in the preheated oven for 20 to 25 minutes. Turn on broiler for the last 2 to 3 minutes and broil until gratin is golden brown on top.
Nutrition Facts : Calories 115 calories, Carbohydrate 10.5 g, Cholesterol 9.6 mg, Fat 4.8 g, Fiber 0.3 g, Protein 8 g, SaturatedFat 1.7 g, Sodium 264.5 mg, Sugar 3.7 g
SPAGHETTI SQUASH
My husband loves this recipe! Some might think the combination of brown sugar and parmesan cheese sounds odd.... but the two ingredients go VERY well with the spaghetti squash. ENJOY! (I never actually measure the ingredients... so feel free to add more or less of whatever you want to your tastes!)
Provided by DaniellaBella
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 375.
- Cut squash in half and scoop out the seeds.
- Brush the inside of both halves with olive oil and sprinkle with salt and pepper.
- Place face down in a pan with about half an inch of water and bake for 30-40 minutes You will know the squash is ready when it scrapes off looking like spaghetti -- not too soft, or it will be too mushy.
- Scape off the squash and empty into a bowl ( will look like a bowl of spaghetti).
- Mix in margarine and brown sugar -- sprinkle parmesan cheese over the top.
Nutrition Facts : Calories 133.6, Fat 9.8, SaturatedFat 3.8, Cholesterol 13.8, Sodium 108.1, Carbohydrate 10.4, Sugar 6.7, Protein 2
SPAGHETTI SQUASH AU GRATIN
This recipe is quick to prepare and a great alternative for a lower-carbohydrate, lower-calorie option in place of a potato side dish. My husband is a meat-and-potatoes kind of guy and even he loved this recipe.
Provided by sandybaby999
Categories Squash Side Dishes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place spaghetti squash in a covered dish and add 1/4 inch of water. Microwave for 10 to 12 minutes. Scrape insides of squash with a fork and transfer to a small bowl.
- Heat margarine in a medium skillet over medium heat while spaghetti squash is cooking and cook onion, red pepper flakes, garlic powder, salt, and pepper until the onion is browned, 5 to 10 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with nonstick cooking spray.
- Mix spaghetti squash, onion mixture, sour cream, and 1/2 of the Cheddar cheese together. Transfer to the prepared baking dish and top with remaining Cheddar cheese.
- Bake in the preheated oven for 20 to 25 minutes. Turn on broiler for the last 2 to 3 minutes and broil until gratin is golden brown on top.
Nutrition Facts : Calories 115 calories, Carbohydrate 10.5 g, Cholesterol 9.6 mg, Fat 4.8 g, Fiber 0.3 g, Protein 8 g, SaturatedFat 1.7 g, Sodium 264.5 mg, Sugar 3.7 g
SPAGHETTI SQUASH SAUTE
From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
Provided by BeccaB3c
Categories Onions
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place whole spaghetti squash in baking dish.
- Prick all over with fork.
- Bake at 350 degrees for 45 to 60 minutes or until tender; cool.
- Cut squash in half lengthwise; remove seeds.
- With fork, scoop out flesh into medium bowl, separating into spaghetti-like strands.
- In large skillet, heat oil over medium-high heat.
- Cook green onions and garlic in oil about 3 minutes, stirring constantly.
- Add squash and stir-fry 3 to 5 minutes more until heated through.
- Stir in parsley and lemon juice; mix well.
- Add cheese and toss to coat.
SPAGHETTI SQUASH AUGRATIN RECIPE - (4.6/5)
Provided by Pattywak
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 to 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 375ºF for 15 to 20 minutes until golden brown on top.
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- Preheat your oven to 375 degrees. Cut your spaghetti squash in half and scoop out the seeds. Spray with non stick cooking spray and place flesh side down on a baking sheet covered in foil. Let cook for 45 minutes or until squash is cooked through and tender. Let squash cool and once it has, pull out the spaghetti squash with a fork. Chop the squash into smaller pieces and measure out 4 cups.
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