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
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
SQUASH GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
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.
THE REALTOR'S SPAGHETTI SQUASH AU GRATIN
Spaghetti with almost no carbs! It's like magic! If you haven't tried spaghetti squash yet, you should. It's really a great replacement when you're craving spaghetti but can't have it.
Provided by Realtor by day
Categories Vegetable
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 7
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
Tastes like Hash Brown Casserole without all the calories and carbs
Provided by Pamela Roozitalab
Categories Side Casseroles
Time 50m
Number Of Ingredients 7
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.
SUMMER SQUASH AU GRATIN
Make and share this Summer Squash Au Gratin recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Lightly grease/spray a casserole dish and set aside.
- In a large skillet, melt the butter. Add the squash, celery and oniona and saute in the butter for about 2-3 minutes, just until they are softened and barely tender. Do not overcook.
- Remove from heat.
- Stir in the sour cream, cheddar cheese, pepper and (if needed salt) and bacon.
- Mix well and place in the casserole dish. Sprinkle Parmesan over the top and bake at 350 degrees for about 30 minutes or until lightly brown on top.
Nutrition Facts : Calories 282.9, Fat 24.9, SaturatedFat 14.1, Cholesterol 61.1, Sodium 370.1, Carbohydrate 6.1, Fiber 1.5, Sugar 3.1, Protein 10.3
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 GRATIN
Found this one in my "stash." Cook time includes time to prepare and cook the squash. This could be done in advance.
Provided by TXOLDHAM
Categories Vegetable
Time 2h12m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees. Cut the squash in half lengthwise and place halves, flesh side down, in a baking dish with enough hot water to come 1/4-inch up the sides of the squash.
- (The water prevents burning and helps steam the squash so it cooks more evenly.) Cover with aluminum foil and bake until the squash is soft when poked with a knife, 1 to 1 1/2 hours. Discard the seeds.
- Scrape along the pulp with a fork and pull out and reserve shreds. Rub the bottom of a.
- medium (8-cup or slightly larger) gratin or baking dish with butter.
- Toss the "spaghetti" with the chopped sage, garlic, 2 cups of the cheese, cream, salt and pepper.
- Spread mixture in gratin dish (the squash layer should be about 1 inch thick). Sprinkle the remaining cheese over "spaghetti." Arrange the 3 remaining sage leaves on top of the gratin. Bake for about 45 minutes.
- Sprinkle freshly ground black pepper over gratin and serve.
- Note: The squash can be baked a day ahead, following the above directions. If the top of the gratin doesn't turn golden brown, place it under the broiler for about 1 minute.
SHRIMP AND SPAGHETTI GRATIN
From "La Bonne Cuisine--Cooking New Orleans Style". My husband's absolute favorite. Spicy(as you like) and cheesy.
Provided by American in Paris
Categories Spaghetti
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Spread shrimp evenly in large shallow baking pan. Mix herbs, spices and seasonings and sprinkle over shrimp. Add lemon juice, butter, and Worcestershire sauce. Bake uncovered in 350 degree oven for 25 minutes, stirring occasionally.
- Allow shrimp to cool before handling then peel and discard shells. Don't worry about losing the seasoning with shells, the remaining sauce will be spicy enough! Pour remaining sauce into a container with a lip. Spaghetti noodles can be placed in individual casseroles (4 or 6) or one large casserole dish. Arrange shrimp on the spaghetti and pour reserved sauce over mixture. Top casserole with grated Velveeta. Bake at 350 degrees until cheese is bubbly. Tres bon!
Nutrition Facts : Calories 1125, Fat 85.5, SaturatedFat 52.3, Cholesterol 657.6, Sodium 4585.1, Carbohydrate 29.4, Fiber 1.8, Sugar 5.5, Protein 60
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
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
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- Preheat your oven to 375 degrees. Cut your spaghetti squash in half and scoop out the seeds. Spray with non stick cooking spray and place flesh side down on a baking sheet covered in foil. Let cook for 45 minutes or until squash is cooked through and tender. Let squash cool and once it has, pull out the spaghetti squash with a fork. Chop the squash into smaller pieces and measure out 4 cups.
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- Beat the three eggs in a large mixing bowl. Add the milk, cheese, basil, and salt and pepper and mix together. Add the squash and stir together.
- Spray an 8 or 9 inch pie plate or casserole dish with cooking spray and add in egg, cheese, basil, and squash combination.
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