Spaghetti Squash Gratin
Inspiration: The beginning of fall is one of my favorite times of the year. Summer will always win out for me, but there’s something so wonderful and comforting about the leaves turning, the wind blowing, the holidays approaching, and of course, fall food. I absolutely adore cooking with fall squash (butternut is my favorite, but spaghetti squash is pretty awesome, too), so as soon as the first fall day hits, I’ve probably got squash on the menu. I first discovered this recipe and blogged about it a couple of years ago, and it has since become one of our favorite spaghetti squash recipes that we make all of the time. When fall hit this year, I simply couldn’t wait to redo my old post and encourage everyone to try out this wonderful dish ASAP.
What we Loved: This meal is the definition of comfort food to me. Any dish that is as rich and as cheesy as this one is just has to fall into that category. The sour cream mixed together with the squash results in such a fantastic creamy texture, and the Parmesan cheese adds that great nutty flavor that I love so much about Parmesan. The cheese on top of the casserole browns just a bit, which results in loads more flavor and just a bit of an awesome crunch. And as if that wasn’t enough, the sauteed onions add a lovely browned onion flavor that is killer and absolutely essential to the dish. With a beautiful in-season squash (I just love its bright, fresh taste), browned onions, cheesy Parmesan, and plenty of sour cream, what’s not to love?
Tips: This dish works really well in a multitude of ways. I most often serve it as a main vegetarian entree alongside a green vegetable for a light meal, but it’s also excellent topped with sauteed and sliced chicken breasts for some protein (as shown at the end of the post). It works great as a side dish, and leftovers reheat well and are one of my favorite work week lunches. I also have a feeling that any number of mix-ins would be good to throw in, too. Sauteed mushrooms, spinach, or crumbled Italian sausage all sound like great additions to me.
Spaghetti Squash Gratin
Source: Adapted from Daily Unadventures in Cooking
1 medium-sized spaghetti squash
1/2 Vidalia or sweet onion, chopped
About 1 cup sour cream
About 1/3 cup Parmesan cheese, shredded (or more, to preference)
Kosher salt and black pepper
1. Cook the spaghetti squash. Poke it all over with a fork, and bake at 400 degrees for one hour or in the microwave for about 15 minutes.
2. While the squash is cooking, heat a pat of butter in a saute pan, and add the onion. Cook until softened and browned.
3. When the squash is done cooking, let it cool until you are able to handle, and then cut it in half. Remove the seeds from the center of the squash.
3. Scrape the squash strands into a mixing bowl. Mix with the sour cream, half of the cheese, the sauteed onions, and a healthy amount of salt and pepper.
4. Pour the mixture into a baking dish, and sprinkle with the remaining cheese. Bake for 30 minutes at 400 degrees.