Wednesday, January 9, 2013

a yummy one

I tried a new dish last night, spaghetti squash au gratin.  It was very good!  Healthier then au gratin potatoes, but still tastes great..  The kids liked it too, a big plus. 
(If you never had spaghetti squash before, it's very mild and is so fun; once you bake it, you will scrape out the inside, and little spaghetti-like strands fall out.  One squash makes a lot of 'spaghetti'!)

Spaghetti Squash Au Gratin

1 medium spaghetti squash
2 T butter
1 small yellow onion, cut in half and very thinly sliced
1/4 tsp red pepper flakes
1 tsp fresh thyme, (i used just over 1/4 tsp. dried)
1/2 cup sour cream
1/2 cup shredded sharp cheddar cheese (or more)

Bake spaghetti squash in the oven at 350 for about an hour.  Meanwhile 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. 
After squash is cooked, cut in half and scrape out the seeds.  Then, using a fork, scrape the insides of the squash and transfer to a 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. 

Bake at 375 for 15-20 minutes until golden brown on top. 

Only problem was, the long strands made it a little hard for this one to eat!  i really don't think he minded.

No comments: