Baked Spaghetti Squash AuGratin in And So It Goes

It’s another Pandemic lockdown Sunday. I’m doing laundry, reading, and generally just lounging around. I did get out of my Batman nightshirt and even brushed my hair. The scale was unkind to me this morning. It cruelly informed me that I have gained two pounds. So, just to show that digital scale how much I don’t care what it says, I moved this rich, gorgeously delicious recipe over from my old blog. I mean, it’s a vegetable dish, how fattening can it be? Isn’t it beautiful?

Spaghetti Squash AuGratin

Prep: 45 minutes

Cook: 30 minutes

Serves: 3-4 as a side, 1-2 as main

1 medium spaghetti squash

1 medium onion, diced

2 tbsp butter

3/4 cup plain greek yogurt (or sour cream: let your conscience be your guide)

2 cloves garlic, minced

1 + 1/3 cup sharp white cheddar cheese

1/2 tsp salt (+/- to taste)

1/2 tsp black pepper

Preheat oven to 375.

Cut squash lengthwise, scoop out seeds, drizzle with olive oil, salt and pepper to taste. Bake for 45 minutes.

While squash is baking, caramelize onions.

Heat a heavy skillet and add butter and onions to the pan. Cook on medium, stirring frequently until onions are brown and caramelized. Add garlic and cook for 2-3 minutes. Stir in spices.

Once squash is cooked, cool and using two forks, scrape out the strands of squash.

Stir the greek yogurt into the onions and then add the squash and 1 cup of the cheese. Stir until combined.

Top with the remaining 1/3 cup cheese and pour into a baking dish. Bake for 30 minutes. If the top isn’t browned, broil for a few minutes until the cheese is brown and bubbly.

Last updated April 19, 2020