Spaghetti Squash Augratin

By mmcspencer

Wegmans side

Ingredients

• 1 spaghetti squash (2-3 lbs), halved, stem to blossom end, seeded
• 1 clove Food You Feel Good About Peeled Garlic, chopped
• 1 Tbsp chopped fresh thyme
• 2 Tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp coarsely ground pepper
• 1 pkg (8 oz) Vermont Butter & Cheese Creme Fraiche
• 3 oz shredded Asiago cheese (about 1 cup) (Cheese Shop)

Preparation

Step 1

You'll Need: 2-qt shallow casserole dish
Preheat oven to 450 degrees.
1. Place squash, skin side up (one half at a time), on microwave-safe dish; cover with microwave-safe plastic wrap. Microwave on HIGH 10-12 min, until tender. Let rest covered 10-15 min, until cool enough to handle; carefully remove plastic wrap to avoid steam.

2. Run tines of fork lengthwise over cut surface of squash to loosen spaghetti-like strands; scoop out strands. If necessary, drain excess liquid. Set aside.

3. Combine garlic, thyme, parsley, salt, pepper, creme fraiche, and 2/3 cup cheese in small bowl. Fold into squash; place in shallow ovenproof casserole dish. Top with remaining cheese.

4. Bake 20 min or until lightly browned.