Turn spaghetti squash into the perfect comfort food with this Spaghetti Squash Gratin.
I got this huge spaghetti squash from my CSA. So huge, I had to put it in Mr. Sidewalk Shoes beer fridge in the garage. Which by the way, I’ll have to show you some day. It is an ancient Hotpoint, probably from the 50’s with a fun aqua blue color scheme going on. It lives in the garage and stays at an optimal beer drinking temperature. Not good for milk or eggs, but perfectly fine for a HUGE squash. This squash stared at me every time I opened the fridge. There was no hiding it or ignoring it. The problem was, I didn’t want that much spaghetti squash. I mean I like it and all that, but I’ve always had it in something very light and healthy – like tossed with tomatoes to make a sort of faux spaghetti. I had just turned on the heat (I know – crazy early this year) and I didn’t want light and healthy. I wanted warm and comforting.
Perusing through the offerings from my cookbooks at Eat Your Books, I saw Spaghetti Squash Gratin. A gratin?! From spaghetti squash?! Genius!! I headed over to Martha to look at her Spaghetti Squash Gratin recipe. It sounded like just what I was looking for – and it was! This was so good. Creamy, but not overly rich. There is only a little bit of parmesan cheese in the bread crumb topping. All of it’s creaminess comes from whole milk and a little butter. It was very easy. The recipe calls for 5 cups of roasted squash, so I just roasted the squash whole in my oven at 375 (after piercing it all over with a fork) for about an hour and 20 minutes. Let it cool, sliced it in half and scooped it out! I will never again attempt to cut a big spaghetti squash in half before cooking it!
I’m not going to retype in the recipe, since I followed it exactly, didn’t change a thing!
I’m linking up with:
Linky Party @ Lou Lou Girls
In and Out of the Kitchen @ Feeding Big
The Hearth and Soul Hop @ The 21st Century Housewife
Delicious Dish Tuesday @ Full Time Mama
Tasty Tuesdays @ Anyonita Nibbles