Spaghetti Squash Gratin With Chanterelles Recipes

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SPAGHETTI SQUASH GRATIN



Spaghetti Squash Gratin image

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

1 cup low-sodium chicken broth
1 cup whole milk
2 garlic cloves, smashed and peeled
3 tablespoons unbleached all-purpose flour
1 tablespoon unsalted butter
1 to 2 anchovy fillets, chopped
3 teaspoons chopped fresh sage leaves
5 cups Simple Roasted Spaghetti Squash Recipe
Kosher salt and freshly ground pepper
3/4 cup fresh breadcrumbs
2 tablespoons grated Parmesan

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

SPAGHETTI SQUASH AU GRATIN



Spaghetti Squash Au Gratin image

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

1 spaghetti squash, halved and seeded
3 tablespoons light margarine
1 small yellow onion, thinly sliced
1 teaspoon red pepper flakes
¼ teaspoon garlic powder
salt and freshly ground black pepper to taste
¾ cup fat-free sour cream
1 cup shredded light Cheddar cheese
cooking spray

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

SQUASH GRATIN



Squash Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 14

3 tablespoons unsalted butter
1 medium onion, chopped
1 tablespoon chopped fresh thyme
1 small butternut squash, peeled and cut into 1/2-inch cubes
1 small kabocha squash, peeled and cut into 1/2-inch cubes
2 cloves garlic, minced
1/4 teaspoon ground mace
Kosher salt and freshly ground pepper
1 cup low-sodium chicken or vegetable broth
1/2 cup heavy cream
1/4 cup breadcrumbs
2 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 cup grated gruyere cheese (about 2 ounces)

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 AND POTATO GRATIN



Spaghetti Squash and Potato Gratin image

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

Cooking spray
1 large spaghetti squash (about 3 pounds)
2 cups heavy cream
4 tablespoons unsalted butter
2 cloves garlic, chopped
1 teaspoon fresh thyme leaves, chopped
1 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 1/2 pounds baking potatoes, such as russets (about 2 large potatoes)

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 GRATIN WITH BASIL



Spaghetti Squash Gratin With Basil image

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

1 spaghetti squash, about 3 pounds
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
Salt
freshly ground pepper
3 large eggs
1/2 cup low-fat milk
2 tablespoons chopped fresh basil (1/4 cup basil leaves)
2 ounces Gruyère cheese, grated (1/2 cup)
2 tablespoons freshly grated Parmesan or pecorino romano

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

SPAGHETTI SQUASH AU GRATIN



Spaghetti Squash Au Gratin image

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

1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
1/4 teaspoon red pepper flakes (or more)
1 teaspoon fresh thyme
1/2 cup sour cream
1/2 cup shredded cheddar cheese

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 CASSEROLE IN THE SHELL



Spaghetti Squash Casserole in the Shell image

I love almost any squash recipe, and this one makes a great meal all by itself! Quick, easy, and one of my favorite ways to make spaghetti squash!

Provided by JBaudreau

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h51m

Yield 6

Number Of Ingredients 11

1 spaghetti squash, halved and seeded
1 pound lean ground beef
½ cup finely chopped onion
½ cup minced bell pepper
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 (14.5 ounce) can diced tomatoes, drained
⅓ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place squash in baking pan; pour in enough boiling water to come 1/2-inch up the sides of dish.
  • Bake in the preheated oven until squash is tender, 40 to 45 minutes. Remove from oven; cool until easily handled, 7 to 10 minutes.
  • Reduce oven to 350 degrees F (175 degrees C). Scoop out squash; separate strands with a fork. Reserve shells.
  • Cook beef, onion, and bell pepper in a skillet over medium heat until the meat is no longer pink, about 5 minutes; drain. Stir in garlic, basil, oregano, salt, and pepper; cook and stir until fragrant, about 2 minutes. Add tomatoes and cook until warmed through, about 2 minutes. Stir in squash; cook until liquid has evaporated, about 10 minutes.
  • Fill squash shells with squash mixture using a slotted spoon; place in a shallow baking pan.
  • Bake in the preheated oven until flavors combine, about 15 minutes. Sprinkle with Cheddar cheese; bake until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 235.9 calories, Carbohydrate 12.8 g, Cholesterol 57.6 mg, Fat 12.5 g, Fiber 1.2 g, Protein 18 g, SaturatedFat 5.4 g, Sodium 414 mg, Sugar 2.6 g

SPAGHETTI SQUASH GRATIN



Spaghetti Squash Gratin image

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

1 large spaghetti squash
3/4 cup milk
2 eggs, beaten
2 tablespoons gruyere cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
3 tablespoons breadcrumbs
2 tablespoons parmesan cheese
1 tablespoon olive oil

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 WITH CHANTERELLES



Spaghetti Squash Gratin with Chanterelles image

I think of Spaghetti Squash as nature's "pasta"! I use Chanterelle mushrooms in this recipe, but you may substitute any of your favorite mushroom variety! Chanterelles are plentiful in the summer months and go very well with the squash! I found this recipe a long time ago at my favorite food co-op in Madison. It can be a decadent side dish or a vegetarian Main dish!

Provided by Cindy Bodnar @Sindrah

Categories     Vegetables

Number Of Ingredients 7

1 - 3 lb. spaghetti squash
1 pound(s) chanterelle mushrooms
5 tablespoon(s) butter
- salt and pepper to taste
2 - garlic cloves, chopped
1 cup(s) half and half or cream
- fresh parmesan cheese

Steps:

  • Preheat oven to 375 degrees F.
  • Cut the squash in half length-wise and scoop out the seeds, and lay the squash face down in a buttered shallow baking dish and bake for 1 hour until it's browned and soft.
  • While squash is baking, clean the chanterelles with a brush.(Use little to no water to clean them, because these mushrooms soak up the water like a sponge!) Slice or dice them into small pieces.
  • Melt half the butter in a skillet. When foamy, add the chanterelles and cook over medium heat until tender, 10-15 minutes. Season with salt and pepper, add the garlic and half and half and simmer gently until the half and half and mushroom juices are reduced by a third, about 10 minutes.
  • When squash is done baking, pull away the flesh with a fork, heaping it into spaghetti like strands. Toss with remaining butter. Spread the squash in a baking dish , spoon the mushroom cream sauce over it, and cover lightly with parmesan cheese.
  • Return to the oven until heated through and the top is crisped and browned in places, 15 - 20 minutes. Serve hot.

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