Spaghetti Squash Au Gratin With Bechamel Sauce Food

SPAGHETTI SQUASH AU GRATIN

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.

SQUASH GRATIN

Steps:

• Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.
• Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water. Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes. Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, about 3 minutes. Add the broth and cook until it is mostly absorbed, about 5 more minutes. Stir in the heavy cream and cook until slightly thickened, 2 minutes.
• Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper. Sprinkle over the squash, then top with the gruyere. Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.
• How to break down butternut squash:
• Cut about 1 inch off the bottom end with a chef's knife. Scoop out the seeds.
• Hold the squash against your body and remove the skin with a vegetable peeler; chop.
• How to break down kabocha squash:
• Quarter the squash with a chef's knife, then scoop out the seeds.
• Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash.

SPAGHETTI SQUASH GRATIN WITH BASIL

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.

SPAGHETTI SQUASH GRATIN

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.

SPAGHETTI SQUASH AU GRATIN RECIPE - (4.6/5)

Steps:

• Preheat oven to 375. Microwave squash for about 5 mins to make it easier to cut! Cut squash lengthwise, scoop out seeds, and place face-down casseroledis with a 1/2 inch of water. Bake 20-30 mins **You can cook it till soft in the microwave, takes less time and is just as good** While squash is baking, caramelize onions. Heat butter in a large (oven proof pan *also saves a step and you only have to wash 1) and onions to the pan. Cook on medium, stirring frequently, until onions are brown and caramelized. Add garlic and cook for 2-3 minutes. Stir in spices. Once the squash has cooled some and you can handle it, scrape the flesh out with a fork. Stir the greek yogurt into the onions and then add the squash and 1 cup of the cheese. Stir until combined. Top with the remaining 1/3 cup cheese and pour into a baking dish. Bake 30 minutes. If the top isn't browned, broil for a few minutes until the cheese is brown and bubbly

THE REALTOR'S SPAGHETTI SQUASH AU GRATIN

Steps:

• Heat oil in skillet and cook onion and garlic until soft and fragrant, 6 minutes.
• Preheat broiler.
• Place scraped squash in bowl, add onions and garlic, basil, salt and pepper and toss well.
• Place mixture in buttered 1 quart baking dish. Sprinkle with cheese and broil for 2-3 minutes until JUST starting to brown.
• Serve immediately.

SPAGHETTI SQUASH AU GRATIN

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.

SPAGHETTI SQUASH AU GRATIN WITH BECHAMEL SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place spaghetti squash in a baking dish.
• Bake in the preheated oven until squash is tender when pricked with a fork, about 1 hour. Remove from oven and set aside until almost completely cooled. Cut in half and remove seeds using a spoon. Shred squash meat using a fork and discard the peel.
• Combine shredded spaghetti squash and sweet potato in a bowl. Press cloves into peeled onion.
• Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the butter will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Pour in warm milk, 2 tablespoons at a time, and keep stirring until sauce thickens. Add onion and bay leaf, cover, and simmer over low heat, stirring from time to time to prevent burning, for 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Remove onion and bay leaf from bechamel sauce and and season sauce with salt and pepper. Pour sauce over spaghetti squash-sweet potato mixture and mix well. Transfer spaghetti squash mixture into the prepared baking dish.
• Bake in the preheated oven until top is golden brown, 50 to 60 minutes.