Buttermilk Spoonbread with Spaghetti Squash

By LRay

Southern Living, February 2016, page 242.

Inspired by her grandmother's cornbread dressing and her mother's resourcefulness, Christensen added spaghetti squash to cornbread to create this custardy side. "My mom could make a meal out of an empty pantry, and that inspires me to look at ingredients in new ways."

Ingredients

• 1 small spaghetti squash (2 1/2 to 2 3/4 lb.)
• Vegetable cooking spray
• 1 1/2 cups buttermilk
• 1 1/2 cups heavy cream
• 6 large eggs
• 3/4 cup grated Parmesan cheese
• 3/4 teaspoon sea salt
• 5 cups crumbled cornbread
• 1 tablespoon butter

Preparation

Step 1

Preparation

1. Preheat oven to 375°. Cut spaghetti squash in half lengthwise; discard seeds. Bake squash, cut sides down, on a lightly greased (with cooking spray) baking sheet 40 to 45 minutes or until tender. Cool 10 minutes. Scrape inside of squash to remove spaghetti-like strands.

2. Whisk together milk, cream, eggs, Parmesan cheese, and salt in a large bowl. Process half of squash strands in a food processor until smooth; stir into cream mixture. Process squash-cream mixture in batches until smooth.

3. Return mixture to bowl, and stir in cornbread and remaining squash. Let stand at room temperature 1 hour.

4. During last 20 minutes of stand time, place a 12-inch cast-iron skillet in oven, and preheat oven to 375°. Add butter to skillet, and tilt to coat sides and bottom. Transfer squash mixture to skillet.

5. Bake at 375° for 35 to 40 minutes or until a wooden pick inserted in center of spoonbread comes out clean. Cool 5 minutes before serving.