Tuesday, November 26, 2013

Laura Rebecca's Kitchen: Spaghetti Squash Gratin

I'm a bit fascinated by spaghetti squash.  I mean, it shreds into strings.  Without the cook really having to do anything.  How cool is that?  And there's nothing wrong with playing with your food.  There's all sorts of fun food out there to be messed with.  This is just the tip of the iceberg.

But once you've got those fun strings, what do you do with them?  I'm not a huge fan of spaghetti (yes, I know I'm weird), so tomato sauce is out for now.  Plus, isn't that kinda boring?  Spaghetti squash to make spaghetti?  I've already made the squash with Moroccan flavors, but this is perfect for cold weather.  Warm, creamy, cheesy.  That is perfection, people.

Spaghetti Squash Gratin
Adapted from Laura Rebecca's Kitchen blog

1 medium spaghetti squash
1 tablespoon unsalted butter
1 small yellow onion, cut in half and very thinly sliced
2 to 3 cloves garlic, minced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme leaves
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup sour cream or crème fraiche
1 cup grated Asiago or Parmesan cheese
Pinch of cayenne pepper

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 to 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 Parmesan cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.

Place into a 450ºF oven for 15 to 20 minutes, or until golden brown on top.  Sprinkle with cayenne pepper.

Makes 6 servings

No comments: