Spaghetti Squash Au Gratin Recipe 445

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SPAGHETTI SQUASH AND POTATO GRATIN

This recipe takes creamy potato gratin to a new level. By pairing it with spaghetti squash, you're adding amazing texture and great flavor to this traditional dish - plus finding yet another reason to buy spaghetti squash!

Provided by Food Network Kitchen

Categories     side-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 9



Spaghetti Squash and Potato Gratin image

Steps:

  • Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
  • Poke the squash all around with a fork, then microwave it in 5-minute increments, rotating in between, until the outside is soft and yields a little when pressed with your fingers, about 15 minutes total. Be careful when rotating and removing the squash, as it will become very hot.
  • Meanwhile, combine the cream, butter, garlic, thyme, 1/2 cup of the Parmesan, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a large saucepan. Peel the potatoes, then slice them paper thin on a mandoline, placing them in the cream mixture as you slice. Bring the mixture to a simmer over medium-high heat, then remove from the heat.
  • When the squash is cool enough to handle, slice it in half, scoop out the seeds, then scrape out the flesh with a fork into a medium bowl. Discard the skin and seeds.
  • Layer the bottom of the prepared baking dish with 1/2 the potatoes. Top with 1/2 the squash, then the remaining potatoes, then the remaining squash. Pour all the liquid from the potato mixture into the baking dish, and press the vegetables down to submerge. Sprinkle the remaining 1/2 cup Parmesan on top. Put the baking dish on a rimmed baking sheet, and bake until golden brown and a knife slides easily into the potatoes, about 1 hour. Let cool for 15 minutes before serving.

Cooking spray
1 large spaghetti squash (about 3 pounds)
2 cups heavy cream
4 tablespoons unsalted butter
2 cloves garlic, chopped
1 teaspoon fresh thyme leaves, chopped
1 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 1/2 pounds baking potatoes, such as russets (about 2 large potatoes)

SPAGHETTI SQUASH GRATIN

This savory spaghetti squash casserole gets an umami boost from anchovies and Parmesan. The creamy sauce is surprisingly low in fat, so go ahead and have a second helping!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 50m

Number Of Ingredients 11



Spaghetti Squash Gratin image

Steps:

  • Preheat oven to 375 degrees. In a small pot, bring broth, milk, and garlic to a boil over medium-high and cook 1 minute. Pour into a medium bowl, then slowly add flour, whisking constantly.
  • In pot, melt butter over medium. Add anchovies and 2 teaspoons sage and cook, stirring, 1 minute. Return broth mixture to pan, bring to a simmer, and cook until thickened, 6 minutes. Discard garlic.
  • Add squash to sauce and season with salt and pepper. Transfer to a 2-quart shallow baking dish.
  • In a small bowl, combine 1 teaspoon sage, breadcrumbs, and Parmesan and sprinkle over squash. Bake until top is golden brown and mixture is bubbling at edges, 20 to 25 minutes.

Nutrition Facts : Calories 118 g, Fat 4 g, Fiber 2 g, Protein 5 g, SaturatedFat 2 g

1 cup low-sodium chicken broth
1 cup whole milk
2 garlic cloves, smashed and peeled
3 tablespoons unbleached all-purpose flour
1 tablespoon unsalted butter
1 to 2 anchovy fillets, chopped
3 teaspoons chopped fresh sage leaves
5 cups Simple Roasted Spaghetti Squash Recipe
Kosher salt and freshly ground pepper
3/4 cup fresh breadcrumbs
2 tablespoons grated Parmesan

SPAGHETTI SQUASH AU GRATIN

Make and share this Spaghetti Squash Au Gratin recipe from Food.com.

Provided by Taylors Mommy

Categories     Weeknight

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7



Spaghetti Squash Au Gratin image

Steps:

  • 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.
  • 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.
  • 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 buttered baking dish and top with remaining cheese.
  • Place into a 375º for 15 - 20 minutes until golden brown on top.

Nutrition Facts : Calories 129.6, Fat 11.1, SaturatedFat 6.7, Cholesterol 30, Sodium 116.7, Carbohydrate 5.3, Fiber 0.2, Sugar 1.2, Protein 3.2

1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
1/4 teaspoon red pepper flakes (or more)
1 teaspoon fresh thyme
1/2 cup sour cream
1/2 cup shredded cheddar cheese

SPAGHETTI SQUASH GRATIN WITH BASIL

Recently on the Recipes for Health page on Facebook, I asked readers what they were finding in their weekly delivered produce boxes. Requests for spaghetti squash recipes came pouring in. I was working on basil dishes already, so I decided to combine the two ingredients in this gratin.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, main course, side dish

Time 2h30m

Yield Serves six as a main dish, eight as a side

Number Of Ingredients 11



Spaghetti Squash Gratin With Basil image

Steps:

  • Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, turning the squash every 20 minutes until it is soft and easy to cut into with a knife. Remove from the heat, and allow the squash to cool until you can handle it. Cut in half lengthwise, and allow to cool further. Remove the seeds and discard. Scoop out the flesh, and place in a bowl. Run a fork through the flesh to separate the spaghetti-like strands, then chop coarsely. Measure out 4 cups squash. (Use whatever remains for another dish, or freeze.)
  • Oil a 2-quart gratin or baking dish. Heat the oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic and a generous pinch of salt. Cook, stirring, for another 30 seconds to a minute until fragrant. Add the squash. Cook, stirring often, for five minutes until the strands of squash are a little more tender. Season to taste with salt and pepper, and remove from the heat.
  • Beat the eggs in a large bowl. Add the milk, salt (about 1/2 teaspoon), pepper and basil. Stir in the squash mixture and the Gruyère, and combine well. Scrape into the baking dish. Sprinkle the Parmesan or pecorino over the top, and gently press down to moisten.
  • Bake 40 to 45 minutes until nicely browned and sizzling. Remove from the heat, and allow to cool for 10 to 15 minutes before serving. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 719 milligrams, Sugar 6 grams, TransFat 0 grams

1 spaghetti squash, about 3 pounds
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
Salt
freshly ground pepper
3 large eggs
1/2 cup low-fat milk
2 tablespoons chopped fresh basil (1/4 cup basil leaves)
2 ounces Gruyère cheese, grated (1/2 cup)
2 tablespoons freshly grated Parmesan or pecorino romano

SQUASH AU GRATIN

This is a fabulous-tasting dish that has an awesome aroma while baking. Tart apples add a fruity flavor. -Deb Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 9 servings.

Number Of Ingredients 8



Squash au Gratin image

Steps:

  • In a large bowl, combine the squash, salt, pepper, nutmeg and 1 tablespoon oil; toss to coat. Transfer to a greased 11x7-in. baking dish; pour cream over top., Cover and bake at 325° for 30 minutes. In a small bowl, toss apples in remaining oil. Spoon over squash. Bake, uncovered, for 25-30 minutes or until squash is tender. Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted. Freeze option: Before adding cheese, cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Reheat casserole, increasing time as necessary for a thermometer inserted in center to read 165°. Sprinkle with cheese and bake until melted.

Nutrition Facts : Calories 223 calories, Fat 17g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 314mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.

5-1/2 cups thinly sliced peeled butternut squash
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
2 tablespoons olive oil, divided
1 cup heavy whipping cream
2 medium tart apples, peeled and thinly sliced
1 cup (4 ounces) crumbled Gorgonzola cheese

SPAGHETTI SQUASH AU GRATIN

Tastes like Hash Brown Casserole without all the calories and carbs

Provided by Pamela Roozitalab

Categories     Side Casseroles

Time 50m

Number Of Ingredients 7



Spaghetti Squash Au Gratin image

Steps:

  • 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. 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.
  • 2. 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 buttered baking dish and top with remaining cheese.
  • 3. Place into a 375º for 15 - 20 minutes until golden brown on top.

1 medium spaghetti squash
2 Tbsp butter
1 small yellow onion, cut in half and very thinly sliced
1/4 tsp red pepper flakes, or more if you like it spicy
1 tsp fresh thyme
1/2 c sour cream, lite
1/2 c shredded cheddar cheese

SPAGHETTI SQUASH GRATIN

I don't care for using spaghetti squash like it's spaghetti pasta, but this way makes an awesome side dish. I use other cheeses sometimes. When you're done with the squash, you can roast the seeds for a yummy snack, too!

Provided by Wendy0

Categories     Vegetable

Time 1h40m

Yield 6-9 serving(s)

Number Of Ingredients 10



Spaghetti Squash Gratin image

Steps:

  • First pierce the squash in several places with a knife and bake on a cookie sheet at 400 deg. for 1 hour or until squash has softened.
  • Allow to cool.
  • Cut squash in half lengthwise, remove seeds, and scoop out spaghetti-like flesh.
  • Beat together milk and eggs, stir in Gruyere and spices, and mix thoroughly with squash.
  • Transfer squash into a lightly oiled square baking dish.
  • Top with bread crumbs and Parmesan, then drizzle with olive oil.
  • Bake at 400 deg. for 30 minutes or until slightly browned on top.

Nutrition Facts : Calories 129.2, Fat 6.9, SaturatedFat 2.4, Cholesterol 70.2, Sodium 328.8, Carbohydrate 11.5, Fiber 0.4, Sugar 0.6, Protein 5.8

1 large spaghetti squash
3/4 cup milk
2 eggs, beaten
2 tablespoons gruyere cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
3 tablespoons breadcrumbs
2 tablespoons parmesan cheese
1 tablespoon olive oil

SPAGHETTI SQUASH AU GRATIN RECIPE - (4.4/5)

Provided by AzWench

Number Of Ingredients 8



Spaghetti Squash Au Gratin Recipe - (4.4/5) image

Steps:

  • 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. In a medium sized skillet over medium heat, add the butter, onions, red pepper, garlic salt, salt and pepper and cook until the onions are brown in color. Using a fork, scrape the insides of the squash and transfer to a small bowl.Mix the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese. Place into a 375º for 20-25 minutes. Put on broil in the last minute until golden brown on top. 6 Servings

1 medium spaghetti squash
3 tablespoons butter
1 small yellow onion, very thinly sliced
1 teaspoon red pepper flakes
1/4 teaspoon garlic salt
Salt and pepper to taste
3/4 cup sour cream
1 cup shredded cheddar cheese

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