Spaghetti Squash Gratin - Pinch My Salt

By Rachel-2

Ingredients

• 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

Details

Servings 6
Adapted from pinchmysalt.com

Preparation

Step 1

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.

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.

Wow. So I totally was going to do something semi-healthy with my spaghetti squash, but alas, I too have heavy cream I need to use up. This means I must make this!

Oh my goodness. I LOVE your blog. I just came across your butternut squash and sweet potato gratin from this post. I am going to make that for the holidays.

This was great inspiration! I had a crab in the fridge, so added crab meat soaked in a bit of Marsala, some sauteed mushrooms and chopped wilted spinach. Superb!

Jen @ My Kitchen Addiction

Nicole I LOVE Spaghetti Squash. It’s not only fun to look at but so much fun to eat. This gratin is gawgeous. I’m definitely putting this on the list. Might even make the Turkey Day lineup ; )

Anyways, got the stuff to make this for this week! I’ve only had spaghetti squash as if it were spaghetti with sauce.

Nicole, I made this tonight in hopes of getting my 19 month old to eat some veggies and it totally did the trick. She ate a ton of it and, surprisingly, so did my husband. He’s an avid squash bigot. He told me I could def make it again. YAY! Thank you!

Silly me; I would never have thought to make a gratin with spaghetti squash. But I love it so much, AND I love cheese (of course), so this is going in my queue of recipes to make. Thanks for sharing such a great idea.

Mmm, that looks nice. I decided to take mine and cut it in half, microwave for 2 mins, then poured tomato sauce and put meatballs in and then cover with grated cheese and baked. Spaghetti and meatballs!

I have had such bad luck with spaghetti squash (just not getting tender enough no matter how long I cook it) that I swore off any spaghetti squash dishes. This though, might make me change my mind. Sounds really good.

Wow, I made this last night….a test run for my Christmas dinner. It was delish! If I wasn’t a vegetarian I would add diced ham to this gratin.

[...] 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 [...]

20 Tasty Things To Make With Squash: {Recipes} : TipNut.com

Made this today – delicious! I added some buttered bread crumbs to the cheese topping too. Had to make some substitutions with the parm reg, but it still turned out great! Great recipe!

Indian Simmer