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
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.
SPAGHETTI SQUASH AU GRATIN
This recipe is quick to prepare and a great alternative for a lower-carbohydrate, lower-calorie option in place of a potato side dish. My husband is a meat-and-potatoes kind of guy and even he loved this recipe.
Provided by sandybaby999
Categories Side Dish Vegetables Squash
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place spaghetti squash in a covered dish and add 1/4 inch of water. Microwave for 10 to 12 minutes. Scrape insides of squash with a fork and transfer to a small bowl.
- Heat margarine in a medium skillet over medium heat while spaghetti squash is cooking and cook onion, red pepper flakes, garlic powder, salt, and pepper until the onion is browned, 5 to 10 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with nonstick cooking spray.
- Mix spaghetti squash, onion mixture, sour cream, and 1/2 of the Cheddar cheese together. Transfer to the prepared baking dish and top with remaining Cheddar cheese.
- Bake in the preheated oven for 20 to 25 minutes. Turn on broiler for the last 2 to 3 minutes and broil until gratin is golden brown on top.
Nutrition Facts : Calories 115 calories, Carbohydrate 10.5 g, Cholesterol 9.6 mg, Fat 4.8 g, Fiber 0.3 g, Protein 8 g, SaturatedFat 1.7 g, Sodium 264.5 mg, Sugar 3.7 g
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
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
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
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
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
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
SWISS CHARD GRATIN
Pickling the chard first gives it a very deep, robust flavour. Goes well with venison or a meaty fish like turbot or halibut cooked on the bone
Provided by Tom Kerridge
Categories Dinner, Main course
Time 55m
Number Of Ingredients 11
Steps:
- To pickle the chard, put 400ml water in a large saucepan or sauté pan with the star anise, sugar and vinegar. Put the remaining spices in a cloth bag tied with string, add to the pan, bring to the boil, then drop in the chard, stalk first. Press the chard down in the pan and simmer for 3-4 mins - don't worry if you can't cover the leaves completely in the liquid, as they will wilt and become submerged while cooking. Remove the pan from the heat and leave to cool.
- Heat oven to 180C/160C fan/gas 4. Once cooled, remove the chard from the pickle mix and pat dry with a clean kitchen towel. Lay the chard in an A4-sized baking dish. In a bowl, whisk the cream and garlic together with some seasoning, then pour over the chard. Sprinkle over the cheese and cayenne pepper, and bake for 30 mins.
Nutrition Facts : Calories 507 calories, Fat 49 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium
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