I love spaghetti squash. One of my husband's favorite dishes is spaghetti squash with turkey meatballs (will share recipe in another post). I'm always looking at new ways to use this wonderful vegetable. Tonight I made spaghetti squash au gratin. Delicious. I made a few modifications from the original recipe. It's easy and straightforward.
spaghetti squash au gratin
ingredients:
1 spaghetti squash
2 T olive oil (capital T=tablespoon, lowercase t=teaspoon)
1 small yellow onion, halved and sliced thinly
1 clove garlic, minced
pinch of red pepper flakes
pinch of fresh thyme, or dried
6 oz greek yogurt (1 small container)
1/2 cup cheddar cheese, preferably sharp
2/3 cup parmesan or pecorino romano
1 cup bread crumbs
directions:
grease an 8x8 pan. preheat oven to 375*F. halve the spaghetti squash, scrape out seeds, sprinkle with salt and place flesh side down on baking sheet lined with foil. bake for 45 minutes. take out of oven and let cool enough to handle (10 minutes).
while squash is baking, saute onions and garlic in 1 T of olive oil (you can add a pat of butter if you are feeling frisky). add the pinch of red pepper flakes, thyme, pinch of salt and pepper. saute about 10 minutes on medium heat until slightly browned. pour into bowl. add yogurt, cheddar cheese and 1/3 cup of the parmesan. scrape the flesh out of the spaghetti squash with a fork and add to bowl. add a pinch more salt and pepper. mix together and place in greased pan.
mix together the remainder of the parmesan cheese, the bread crumbs
and the remaining 1 T of olive oil. spread on top of spaghetti squash mixture.
bake in the 375*F oven for 15-20 minutes until slightly browned on top.
enjoy!
