I love a good gratin – especially when it’s loaded with veggies! I have been experimenting with spaghetti squash a lot lately. I get these odd obsessions with new veggies sometimes and work with them until I have them all figured out, this one is a stumper though. I have cooked it in the oven three different ways and in the microwave a few different ways as well but mine just don’t seem to come out dry like spaghetti noodles like they are supposed to. Mine always end up sloshy and goopey! If you have any suggestions on how to fix this, please enlighten me because it is driving me CRAZY!!!!! Luckily for this recipe, it doesn’t matter if it is soupy. I will have you all know that this is a Corey-approved recipe (very difficult rating to achieve) so I highly suggest you try it!
Spaghetti Squash Au Gratin (Recipe adapted from Dandy Dishes)
Ingredients
1 medium spaghetti squash
1 tablespoons butter
1/2 yellow onion, diced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup Greek yogurt (you can also use sour cream)
½ cup shredded cheddar cheese (extra for topping)
Optional add ins: Salt and pepper, parmessan cheese, bread crumbs on top
Directions
1. Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. (Or cook spaghetti squash the way you like, there are many different ways to do it…)
2. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.
3. Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a greased baking dish and top with remaining cheese.
4. Bake at 375º for 15 – 20 minutes until golden brown on top.
