I love Fall, and I love squash. I actually really like spaghetti squash, but I realized I have never posted a spaghetti squash recipe on the blog before. I have mentioned it in passing a couple of times, but no actual recipes.
I think that is because usually I bake or microwave spaghetti squash, toss it with salt and pepper, and serve some curry or stew on top so the squash is merely a vessel. However, since this was my first winter squash of the year I wanted to do something interesting.
So here is an idea for a spaghetti squash recipe that will please everyone. Call it a squash gratin, or a squash casserole if you prefer. This recipe can be made ahead or even reheated the next day as it makes great leftovers. I think you could make this healthier if you wanted too by reducing the sour cream. Next time I think I am going to mix in some curry powder. If you like this post, don’t forget to sign up to get all my recipes by email or via rss.
Spaghetti Squash Gratin(serves 4)
Adapted from (Loosely) Laura Rebeccas Kitchen
Cook spaghetti squash. (You can do this lots of ways, I poked it all over with a fork and bake it at 400F for 1 hour.) Preheat oven to 400F. Remove seeds from squash. Scrape squash strands into a mixing bowl and discard skin. Toss with chives, sour cream, half of the cheese, and lots of salt and pepper. Pour into a baking dish, sprinkle with cheese and bake for 30 minutes. If not browned on top, turn on broiler and broil until browned. Watch closely. Allow to cool for a few minutes before serving. (This reheats well, we ate it again the next night.)