Welcome to the world of culinary delights! Are you ready to embark on a taste adventure that will tantalize your taste buds and leave you craving for more? If so, then you've come to the right place. In this article, we'll guide you through the steps of creating a dish that combines the unique flavors of spaghetti squash, smoked gouda cheese, and a creamy gratin sauce. From selecting the perfect ingredients to the final presentation, we'll provide you with all the tips and tricks you need to make this recipe a resounding success. So, gather your ingredients, prepare your kitchen, and let's embark on this culinary journey together!
Check out the recipes below so you can choose the best recipe for yourself!
SPAGHETTI SQUASH AU GRATIN
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
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
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 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
SMOKY YAM GRATIN
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- In a small saucepan over medium-high heat, melt the butter and add the garlic. When the garlic has browned, add the onions. Cook the onions until slightly caramelized, about 3 to 5 minutes. Stir in the flour and the chipotles and cook for an additional minute. Pour the cream and stock into the pan and stir. Season with salt and pepper, to taste. Bring the mixture to a simmer, stirring occasionally.
- Layer about 1/3 of the yam slices in a well greased 11-inch baking dish. Drizzle 1/3 of the cream sauce over the yams and sprinkle some cheese on top. Repeat the steps, reserving 1/4 cup of the cheese.
- In a small bowl, mix together the bread crumbs, reserved cheese and parsley. Set aside.
- Cover the yams with foil and bake in the oven for 30 minutes. Remove from the oven, discard the foil and top with the bread crumb mixture. Return to the oven for an additional 15 minutes. Remove from the oven and allow to sit for 5 minutes before serving. Garnish with chopped parsley and serve.
SPAGHETTI SQUASH GRATIN WITH BASIL
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
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 & SAUSAGE EASY MEAL
I first created my son's favorite dish using homegrown squash, kielbasa and salsa. This variation uses only a few ingredients. -Pam Copeland, Taylorsville, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cut squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high 15-20 minutes or until tender., Meanwhile, in a large skillet, heat oil over medium heat. Add sausage; cook and stir 4-5 minutes or until lightly browned., When squash is cool enough to handle, use a fork to separate strands. Add squash, pico de gallo, salt and pepper to sausage; heat through, tossing to combine.
Nutrition Facts : Calories 326 calories, Fat 22g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 901mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 5g fiber), Protein 12g protein.
PESTO SPAGHETTI SQUASH SKILLET WITH HILLSHIRE FARM® SMOKED SAUSAGE
Weeknight dinners just got easier with this recipe for roasted spaghetti squash tossed in a skillet of smoked sausage, bell pepper, onion, and pesto.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 1h8m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. With a fork, pierce squash halves several times. Rub the inside of the halves with 1 tablespoon olive oil. Sprinkle with salt and pepper.
- On a foil-lined, rimmed baking sheet, arrange squash, flesh side down. Bake 45 to 50 minutes or until very tender.
- Meanwhile, in a 12-inch skillet, heat remaining 1 tablespoon oil over medium heat. Cook and stir sausage, red pepper, and onion 6 to 8 minutes or until sausage is browned and pepper and onion are crisp-tender.
- Cool baked squash slightly. Shred insides with a fork. Add spaghetti squash to skillet and cook and stir until heated through, about 2 minutes.
- Just before serving, carefully stir in pesto and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 647.7 calories, Carbohydrate 24.1 g, Cholesterol 76.4 mg, Fat 51.8 g, Fiber 2.9 g, Protein 21.7 g, SaturatedFat 16.5 g, Sodium 1342.5 mg, Sugar 2.4 g
SPAGHETTI SQUASH -SMOKED GOUDA GRATIN
Steps:
- In a saute pan, over med-hi heat, cook together, oil, garlic, tomatoes, basil and asparagus until asparagus are tender. Add vegetable broth and stir. Add 1 cup of smoked gouda cheese and stir. It will make a sauce. Remove from heat and pour these ingredients over the prepared spaghetti squash. Adjust the ingredients in the pan so that it is evenly distributed and mixed slightly into the casserole dish. Sprinkle with the remaining gouda cheese and place in the oven for 20 minutes.
BAKED SPAGHETTI SQUASH AND CHEESE
Steps:
- Preheat the oven to 375ºF.
- Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet cut side down. Bake until tender, about 1 hour.
- Separate the strands of squash with a fork and place in a medium bowl; discard shells. Squeeze out any excess liquid from the squash if watery.
- Maintain the oven temperature.
- Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
- Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
- Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
- Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
- Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top.
- Bake until bubbly and golden 25 to 30 minutes.
Nutrition Facts : ServingSize 1 cup, Calories 165 kcal, Carbohydrate 16 g, Protein 10 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 7.5 mg, Sodium 278.5 mg, Fiber 2 g, Sugar 6.5 g
Tips:
- To easily cut spaghetti squash in half, use a sharp knife to slice it lengthwise. Drizzle with olive oil, season with salt and pepper, and roast cut-side down for 40 minutes at 400 degrees Fahrenheit.
- While the squash is roasting, prepare the filling. Cook chopped onion in butter until translucent, add minced garlic, and cook for 1 minute more.
- Stir in chopped mushrooms and cook until softened. Add chopped spinach and cook until wilted. Season with salt, pepper, and nutmeg.
- In a separate bowl, whisk together eggs, milk, ricotta cheese, Parmesan cheese, smoked Gouda cheese, and chopped parsley.
- Once the squash is cooked, use a fork to scrape the strands of spaghetti squash out of the shell. Add the spaghetti squash to the filling mixture and stir to combine.
- Pour the spaghetti squash mixture into a greased baking dish. Top with remaining smoked Gouda cheese and bake for 20 minutes, or until bubbly and golden brown.
- Serve immediately with additional Parmesan cheese and chopped parsley, if desired.
Conclusion:
Spaghetti squash smoked Gouda gratin is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover spaghetti squash. The combination of spaghetti squash, smoked Gouda, and creamy sauce is sure to please everyone at the table. With its simple ingredients and easy-to-follow instructions, this recipe is a great choice for home cooks of all skill levels.
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