10.23.2011

Spaghetti Squash Au Gratin

Potatoes au gratin, one of my favorite dishes of all time.  In my opinion there are few things more delicious then potatoes, or anything for that matter, covered with cheese and baked until brown and bubbly.  With Thanksgiving looming I have been searching high and low for recipes that are Primal / Paleo friendly but don't make you feel like you're missing out on anything, then I found this!

Now I have openly admitted what a carb-obsessed, potato loving freak I was before going Primal.  So when I tell you that I am 100% convinced that this will satisfy my craving for potatoes this holiday season that's a big deal!  The options with this dish are endless, you can make it as I did below or you could skip the sour cream and cheddar and go for heavy cream and gruyere with a dash of nutmeg.  It goes without saying that this is going to become a permanent fixture in my weekly rotation until I find my favorite flavor combination.  Served as a side alongside a tender roasted pork tenderloin, this Spaghetti Squash Au Gartin is a hearty full flavor side dish your entire family will love.



Spaghetti Squash Au Gratin
Serves 6

1 medium spaghetti squash

2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese

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 375ยบ for 15 – 20 minutes until golden brown on top.

Print

169 comments:

  1. This looks fabulous! I'm a huge fan of spaghetti squash and eat it frequently, but it never crossed my mind to prepare it like this. Great idea - I can't wait to try it :)

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    1. Just made it...I liked it.

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    2. This is really good (hashbrown casserole is a favorite and this is very similar). I mistakenly used Buttercup squash instead of spaghetti squash, but the taste was fabulous and only 7 grams of carbs for 3/4 cup. It is very filling, so I can't eat more than that anyway. Awesome comfort food.

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    3. what size of dish did you use? 9 x 9, or 9 x 13? Can't wait to try it, thanks.

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  2. So glad that you liked this recipe! It's one of my favorites, too. A few people have tried it with cheddar cheese, now.....looks like that's how I'm going to have to prepare it next! In fact I have all of those ingredients at home right now :) Sounds fab.

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  3. Thanks for the idea Carrie! I actually can't wait to try it with caramelized onions and gruyere, that's typically how I make my potatoes au gratin for the holidays so we'll see how this translates to the non-primal kind ;)

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  4. Had a spaghetti squash on hand and this sounded so good I have one in the oven right now. Only change I made was to sautee 2 tbs of minced garlic with the onions. It'll be ready in about 20 minutes. Can't wait.

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  5. @Don, please comment back and let us know what you think!

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  6. This sounds great! But so does the alternate version with cream and gruyere, which I happen to have on hand. Would you use the same amounts, 1/2 cup each?

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  7. @Rhonda, yes I would use the same amounts...please let us know how it turns out! I'm dying to give that a try :)

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  8. Do you think this is something I can make ahead the day before thanksgiving and heat the day of?

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  9. Oh boy I'm so happy I found this!! I love this type of squash, going make it tomorrow :)

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  10. i made this the other night, absolutly delicious!! thank you so much

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  11. This can absolutely be made the night before and reheated for the holidays! So glad you all have enjoyed the recipe :)

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    1. Would this casserole freeze well?

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  12. OMG, I made this tonight and it's simply delicious! I had to hold myself back from eating half of it!! And the kids approved it too!!!

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  13. This looks delicious! I would love if you shared this in my vegetable recipes Blog Hop. Enter it for a chance at a Starbucks prize package! http://bit.ly/sg4tTf

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  14. I made this yesterday, and while it was good, I don't think my spaghetti squash was soft enough, and it wasn't cheesy enough! Great starting off point though!

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  15. @Morgan, depending on how large your squash is you may have to cook it a little longer until the strands pull apart easily with a fork. And I agree, you can never have enough cheese ;)

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  16. We made this tonight. Loved it! We added baby portabella mushrooms to the onions. Perfect touch!

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  17. This sounds great I can't wait to try it thanks for sharing.

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  18. I just made this... it was fabulous!!! I used mascarpone instead of sour cream. It worked out great!

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  19. My husband loved it so much. Next time I will add some ham or bacon.

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    1. try it with hamburger and a shot of worchestishire sauce, KILLER!

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  20. I made this tonight and it was really tasty. I added one tablespoon of Miracle Whip (adds a little zing) and extra grated cheese to both the mixture and the top. Next time I will add some bacon bits also!

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  21. Thanks for the recipie, sounds delish! I will be making this for my husband who is type 1 diabetic. I am always searching for good low carb recipies!

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  22. This made me think of hash browns - I LOVE them and they are the most difficult to give up on weekends when I'm low carbing - well I'm now going to experiment with this recipe AND some hash browns with spaghetti squash!

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  23. This was awesome! I didn't have sour cream so I used ricotta and used fresh oregano and rosemary instead of thyme! Yumm!

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  24. Oh. My. Word. SOOOOO good. I added some garlic powder for the bite but kept everything else the same. YUM!!!

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  25. This was my first venture with spaghetti squash, and it was tasty and easy! I especially liked that it was a side dish that could easily be prepared while fixing other side dishes and a main course. I sauteed some broccoli with garlic, and the broccoli and casserole on the fork together were crazy good! Thank you for sharing.

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  26. I posted this recipe on my blog...hope that is ok! I am going to try it tonight...so very excited!

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  27. My favorite potato dish is with some white wine, tarragon and white cheddar, do you think that would be good with the spaghetti squash??

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    1. Sounds delicious! I've made it with caramelized onions, white wine, grueyere and thyme. Honestly, I think any combination with this is amazing!

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    2. I cannot wait to try this!!! Always looking for something new to serve with Thanksgiving dinner! Thank you for sharing!!! :)

      Amy

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  28. this will be on my plate sometime this weekend. delicious!

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    1. Yes! I am so glad to see this combination. Will try.

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  29. I made this today and for me and my husband, it was only okay. I added some extra cheese and salt and pepper. The squash was too sweet for my taste. When I was hoping for a potato-like taste, this didn't quite cut it.

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  30. We had this tonight and it was YUMMY! I've never had spaghetti squash before and I was pleasantly surprised by its sweetness!! Very good for a low-carb option dinner!!! Thanks!

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  31. I just put this in the oven, my kitchen smells so good, can hardly wait to eat. :)

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  32. So happy to find this recipe. My husband forgot the cheddar cheese at the store, I had about 1/4 cup of it on hand so I added a little more sour cream and mixed in 4 garlic and herb laughing cow cheese wedges. I also sprinkled about 1/4 cup of parmesan/Romano cheese on the top. It smells amazing! Thanks for the inspiration!

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  33. I love this recipe...I also substituted laughing cow cheese wedges since I had already been to store and forgot the cheese..but it turned out extremely good...had with pork tenderloin roast and brussel sprouts roasted and it made a beautiful presentation.

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  34. really good..I use 2 parts fresh parmesan to 1 part cheddar.. pairs well ...

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  35. I am going to a recipe swap Wednesday and I am hoping to share this recipe with everyone, I hope everyone enjoys it.

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  36. made this for easter tonight and it was gone. so yummy!

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  37. this was fantastic! seriously, it's a new favorite.

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  38. Cannot wait to try this! I am hoping my family will like it.

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  39. I thought paleo meant no dairy? Is that wrong, I'm kind of confused and new to the wheat/sugar free lifestyle... Thanks!

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    1. Paleo does mean no dairy so I'd love to hear if someone made this without any cheese, sour cream, or heavy cream on top!

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    2. eating Primaly (which is the same basic principles as Paleo)allows small amounts of dairy products.

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    3. I follow the SCD diet and while I can eat cheese I can't have sour cream. I substituted farmers cheese for the sour cream. Delish!

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  40. Just made this. Wow it is soooo good!! Will be a fav in our house of 6!! Thank you!

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  41. Found this on pinterest and made for dinner tonight.....wow! Followed recipe exactly except used 1cup reduced fat shredded cheddar. Whole family loved it - thank you!

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  42. This sounds delicious. I will definitely be trying it. I love using spaghetti squash in place of the pasta. So much better for me!

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  43. Made this for my casserole for the week but I don't know if it will last that long. It's amazingly delicious! I added some smoked Canadian bacon/ham to make it a meal instead of a side dish.

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  44. Spaghetti Squash is also great to replace pasta for most pasta dishes!!

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  45. Has anyone tried this with Greek Yogurt? Trying to figure out a way to cut down the saturated fat.

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    1. I did! Turned out great!

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  46. I'm trying this!! LOVE spaghetti squash! Visiting you from the feed me Friday blog hop!

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  47. Making this right now!... I subsitued the sour cream for greek yougurt and added ground turkey (to make it a main dish) thanks for the inspiration!!

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  48. Making this for supper tonight, my 6 yr old is excited to try it. Can't wait! YUM!

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  49. Made this tonight with bacon bits added... quite yummy! Thanks so much!

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  50. This is absolutely delicious! I added more cheese. But the recipe was perfect!

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  51. Made this tonight and LOVED it!!! My hubby is the pickiest eater ever, and he couldn't get enough of this. I doubled the recipe because we had a pretty big BBQ, and made it exactly as written, except I added some dijon mustard, white wine, and garlic to the onions while they were cooking. DELISH! This will definitely be a staple in our house from now on. Thanks!

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  52. Wonder how many carbs this has per serving?

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  53. This is delicious!!! I am obsessed!

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  54. I'm going to have to try this! It looks easy enough and my last experience with spaghetti squash was a no-go. Lol.

    I might have to look into this "going Primal" thing too!

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  55. Delicious! Thanks for sharing! I didn't have fresh thyme so I used dried marjoram. Worked well.

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  56. This was amazing! Thank you sooo much!

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  57. Sooooo good! Added garlic and white cheddar! Can't wait to try variations such as mushrooms bacon Gouda!

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  58. Made this tonight. I used a little more cheese and garlic. It is really yummy and killed my carb craving! Thank you!

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  59. Another rendition: brown turkey sausage, stir in 1 jar Classico lite alfredo and basil. Stir into cooked spaghetti squash add 1 cup mozzarella cheese. Top with 1 jar of stewed tomatoes seasoned with garlic, fennel seed , Italian seasoning. Top with mozzarella. Bake at 375

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  60. I found this recipe on pinterest and can't wait to try it! My husband and I are going for *lower* carb recipes these days and I was just wondering if you knew about how many carbs per serving or if you knew of a website where I could type in the ingredients and it would give me the nutrition facts and ALSO, how much does this recipe yield. There is just the two of us and I picked up two squash and wanted to make sure we had enough!

    Thanks Lindsey!

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    1. Calorie King is a good website and tells each ingredient individually.

      "The New Atkins for a New You" says you can have 1/2 cup spaghetti squash and 1-2 oz. cheese as a serving.

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  61. I've started a low carb diet, so have been looking for substitutes for potatoes. This was great. I made it last night for dinner for myself, some friends, and my VERY VERY PICKY husband! I added some crispy bacon and instead of sour cream used French Onion Dip. It turned out amazing, and no one knew it was squash! Even my husband liked it! Definitely going to have to keep this one in the rotation. Thanks!

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    1. Thats great to know Meredith! Thanks for your reply. I will definitely be making it this weekend then and adding bacon sounds delish!

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  62. made this with dinner tonight. Just wanted to say this recipe is PHENOMENAL. : ]

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  63. What size dish are y'all using. It's not specified in the instructions if it's to be an 8X8, 9X9, 9X13 ... maybe a casserole dish. I am thinking if it serves 6 it's probably a 9X9 but I want to make it tomorrow and would like to know for sure. Thank you.

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  64. making it right now super excited to find this in pinterest today!! love the low crab option!!

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  65. Hands down this is the best faux potato dish I've ever had. It REALLY tasted just like hash browns. I can tell I'll be making this weekly from now on. Thank you!!

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  66. I am so excited about this recipe!! I just tried it today and it is FANTASTIC! Thank you for creating a healthy alternative for our holiday and family gatherings...not to mention our everyday meals!!! (Oh and I used a 9x9 pan)

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  67. Was wondering what I could use in place of sour cream. Somthing I might have already. I'm too far from town to go get some.

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  68. I just made this after seeing it on pinterest. Wow! I am amazed. It was sooo good! I can't praise it enough. This is by far the best low-cal, low-carb recipe I've tasted. I used Greek yogurt instead of sour cream, and cooking spray on the dish instead of butter. Next time I'll also use reduced fat or fat-free cheddar cheese, but this time I had regular cheddar on hand and so that's what I went with. Yummy! Thank you for sharing this recipe! Loved it!

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  69. Truly loving this recipe!

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  70. Oh wow!!! I can't wait to try this!! I low carb because of diabetes and this will definitely be an awesome replacement for potatoes!! Thank you1!!

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  71. Just made this for my family! I substituted the shredded cheese for fat free Kraft Singles, the sour cream for a 6 oz. plain Chobani Greek yogurt, and used Smart Balance spray butter instead of normal butter. It was FANTASTIC! I also added a dash of freshly grated nutmeg for some extra flavor. I served it under a lean chicken breast that I marinated in lemon juice, thyme, nutmeg, and a tiny bit of honey for some sweetness, and then grilled. This dish wasn't just 'good for being healthy'.... IT WAS ACTUALLY GOOD!!!!

    -Cindy

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  72. Making this right now...my house smells amazing..This is my first time working with spaghetti squash...I really hope I like it!

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  73. I've made this several times now, for my family, my parents, my in-laws and some friends...everyone raves about how good it is. My husband actually couldn't wrap his head around that it's squash and not potatoes. Tonight I realized that I didn't have any sour cream half way into the recipe so I used 99% fat free cream of mushroom soup - it was yummy! I've also used fat free sour cream and light cheese in the past (even light Laughing Cow cheese), it tastes great every time too! Thanks for sharing the recipe!

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  74. try greek yogurt instead of sour cream

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  75. I ate this last night and totally loved it!

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  76. What size of pan did you use to bake this?

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  77. This is delicious!! I added a little bit of garlic powder as well. Cooked in a 9x9 pan. You could probably get away with 1 Tbsp instead of 2.

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  78. I made this last night and had it for dinner. Whoops! It was great! I'm also thinking you could mix this up and fry "patties" of the squash to act like hash brown patties. Anyway, thanks for the recipe!

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  79. I made this tonight and it was SO GOOD! I made a few modifications: I added finely minced garlic and sauteed with the onions. I omitted the thyme and used lowfat cheddar and lowfat sour cream. I will be making this again and again!

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  80. made this last night & it was SO good. It was my first time using a spaghetti squash & I can tell you it will not be my last. I used fat free sour cream and it was still amazing, just finished the little bit of left overs for lunch.

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  81. Oh my, this is soooooo good. Has become a staple size dish of mine. So thankful you shared this recipe! The only thing I do is add more shredded cheese because lets face it, everythings better with more cheese ;)

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  82. This was amazing! Thank you!

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  83. Do you have any idea what the weight watchers points on this would be?

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  84. Made this today and it came out great. The only substitution I did was to replace the onions with Leeks :) My 3yr old LOVED it

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  85. A new favorite. I substituted ghee for butter and cut to 1 T. and greek yogurt for sour cream. Divine!

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  86. I was so excited about this dish because I LOVE squash...it should be called Spicy Thyme Casserole. It was not good at all. I made it for my family and nobody wanted to eat it. I followed instructions and it looked exactly like the photo. The thyme was so strong...ruined it. I would never make this for the holidays...nobody would eat it. :(

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    1. I made it exactly as written but omitted the thyme, it's a very stronger herb and I personally don't like it. You should try this again without it and I. Sure you'll like it.

      I LOVED this! So freaking good! I made with light butter, and light sour cream. With those substitutions it comes out to 2 points+ per serving. I also made in muffin pan so I got 6 equal servings. I will make this again and again no doubt!

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  87. My first time doing anything with spag. squash and I loved it! I added ham to bulk it up for a main dish, omitted the onions and used lite french onion sour cream and mozz.

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  88. Your recipe gave me some much needed inspiration after harvesting at least two dozen spaghetti squash from my garden (Yes, you can have too much of a good thing!) I added frozen chopped onions, half and half and fresh parmesan cheese and salt and pepper. Let's just say it went down real easy and there was a lot of mmmmming during dinner!

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  89. This sounds awesome! I can't find the nutritional information, do you know the approx. carb count per serving?

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  90. Looks delish I'm making it tonight!!!!!!!

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  91. making it now...no sour cream so trying cream cheese!

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  92. In the oven now... used green onions, sub non-fat greek yogurt for sour cream, english cheddar and regular american cheese! Had to sneak a taste before putting in the oven!!! I think the SKINNY girl in me will FINALLY be set free with this recipe and concept!!!!!! THANK YOU THANK YOU!!!!!!!!!

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  93. I friend made this for dinner and it was delish. I made it last night. Maybe my squash was big (don't think so), it seemed to call for more sour cream (5%) and cheese. I used a shredded nacho mixed cheese that included cheddar, monterey jack and mozzarella with a touch of jalapeno. I also carmelized the onions.

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  94. I made this with vegan sour cream and cheese tonight. It was pretty good all things considered! I can only imagine how delicious it is with true sour cream and cheese! With the vegan substitutions it is missing something in the flavor but I'm not sure what....maybe some garlic or more pepper? Either way....it was good!

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  95. I cooked my squash for 13 min in the microwave and for at least 35 min in the oven and it was still a little crunchy. Anyone else experience that?

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    1. Yes! My first attempt was awful. Just tried it again a second time and this time cooked the squash 40 minutes (!!) in the microwave and 25 in the oven. Perfect. :)

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  96. Could this be a main dish if I added ham?

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  97. Yum! I made it tonite and loved it! Great idea...thanks!

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  98. OMG!! Just made this and it is sooooo good!!!!

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  99. I made this tonight! AMAZING!!

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  100. I found this on Pinterest and was excited to try it because I love spaghetti squash. I saw all the rave reviews on this website and thought it just had to be good then. I was disappointed. First off, way too much thyme flavor, really overpowering. Other than that, it was very bland and I even added garlic into the onions. Not enough cheese or sour cream for all the spaghetti squash. I don't understand because everyone on here seems to think it's the greatest thing, it just didn't taste that great to me.

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    1. Omit the thyme, salt and pepper the entire dish to taste, use a smaller squash and mix the entire 1/2 cup of cheese with the squash(instead of sprinkling half on top). I made mine this way and it came out cheesy and creamy.

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    2. Did you use fresh thyme or dried? If you used dried, a tsp. would be way too much! When using dried herbs instead of fresh, I usually use 1/3 of the amount called for.

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    3. Cook the squash longer, use fresh thyme, double the red pepper, and use half-n-half instead of sour cream. I agree with the suggestion to dump in all the cheese and then sprinkle extra on top!!

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  101. sounds YUMMY!!! can't wait t o try it... :)
    http://hostalady.blogspot.com/

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  102. I made this tonight for dinner, with a few changes. My husband and son -anti-vegetable guys - even liked it. I thought it was delicious.

    I used nonfat Greek yogurt instead of sour cream, Italian seasoning instead of thyme, sauteed some garlic with the onions, and added ham (Hillshire Farms lunchmeat). I also doubled the cheese. It was only 4 WW points, so I ate two servings!

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    1. Thanks! I was wondering if Greek Yogurt would be good with this, always looking for healthier ways to make things!

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  103. Made this for supper this evening...amaze-balls!

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  104. Made this for dinner last night, and although it still tasted like squash...it was the most amazing squash EVER! And I didn't even like spaghetti squash before trying this. Will definately make again.

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  105. LOVE This! I'm going to try it tonight. Never made spaghetti squash before.

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  106. This is a great recipe, but don't microwave the squash! You just killed all the very beneficial nutrients and enzymes in the food. Also, everyone can do without the radiation. Great recipe though!

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  107. Had this with meatloaf for dinner tonight. Yum!

    Mary, momma to many

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  108. I tried this for dinner yesterday with salmon and it was so good. It tastes like potatoes. Excellent recipe and thanks for sharing!

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  109. Is it a whole onion or half an onion?

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  110. Instead of using butter, I used wild mushroom and sage infused olive oil and chipotle infused olive oil. I sauted red onion, asparagus, and slivered almonds to add to the squash. I also used only 2T lowfat sour cream. I also sprinkled nutmeg over top of the cheese. What a great recipe!!

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  111. Can someone please help....when I put it in the microwave am I putting the cut sides down or putting the halves back together? Thanks!

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    1. I always put the cut sides down and about 1/2 to an inch of water in your pan

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  112. very easy to make and good...but I will use less thyme next time...too strong of a taste of that for me. Gonna try using other cheeses too!

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    1. I did use dried thyme...probably won't use any next time :)

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  113. I made this last night and it was a HUGE hit! I omitted the thyme because I completely forgot about it, but included nutmeg which was a great addition to the sharp cheddar flavor. I also cut back on the sour cream, added some heavy cream (to make it more like a true au gratin), and added some parmesan cheese. I think this is an excellent substitution for the carb bomb that is potato-cheese casserole!

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  114. Holy cow. This should be OUTLAWED! Oh my goodness. I can't wait to make it again. Can I make it again right now?
    Next time I might add sausage. YUMMY!!!

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  115. By far the BEST low carb recipe I've made. Thank you!

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  116. I'm not usually not a blog commenter, but OMG, this was so good, I had to say so. So yummy!!

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  117. This is so fantastic! I love au gratin potatoes but starches make me shaky, I made this for dinner tonight. Wonderful recipe! I made just as you wrote only I didn't measure my cheese so it may have a little extra. Thanks so much!

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  118. I am going to try this tonight. However, I think I will mix some dried ranch dressing with low fat greek yogurt and see how that works. I will let you know how it turns out.

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  119. OMG I just finished making this for dinner .. AHHHHMAYYYYYZINGG!!!!! It was seriously so freaking delicious, I will definitely be making this once a week :)

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  120. Making it right now!! looks so wonderful..8x8 pan okay? hurry..please it's ready for the oven

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  121. We made this, and it was AMAZING. Added garlic to the sour cream/squash, and mixed parsley into the cheese topping for some color. (We're garlic freaks.) SO GOOD.

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  122. Added some garlic, onions and sausage -- this was SO GOOD. I couldn't (still can't) get over how good it was. I can't wait to eat this again. Husband and three year old loved it, too. Yay!

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  123. OMG this was frickin AMAZING!! Used a bunch more cheese than recipe says (sharp cheddar). Incredibly decadent and DELICIOUS!!

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  124. I just made this for Easter and it was delicious! Thanks for sharing a great recipe!

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  125. Really good! I used what I thought was a small onion but it was too much and overwhelmed the dish. 1/2 cup would be a better measurement. Otherwise, great way to change up spaghetti squash. Gonna add bacon next time!

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  126. This is SO GOOD. I don't like squash at all but wow - this is going into my rotation.

    Since everyone else is doing substitutions I'll list mine: skipped the thyme, used shallot instead of onion, added two cloves of garlic, some garlic powder, and used cottage cheese instead of sour cream.

    Seriously - I have never found a squash dish that I could live with eating again, and I had seconds of this tonight. It's incredible.

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  127. Holy MOLY! This recipe is phenomenal!

    My spaghetti squash was pretty little, so I added mushrooms while I was sauteing the onions and I added a bunch of red chard at the end of sauteing and let it wilt. I also added 2 cloves of minced garlic...'cause I love it! I used light sour cream and light cheese. I served it with shrimp for a perfect meal.

    I cannot WAIT to make it again!!

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  128. Anyone know exact carbs in this dish. I slso used Greek yogurt..it was very good

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  129. I cannot find spaghetti squash anywhere - can I grate some yellow squash and zucchini? Do you think it will taste relatively similar?

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  130. Fellow blogger here- this person on Facebook is using your recipe in full without credit to you https://www.facebook.com/Tricia1975

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  131. Do you think I could use Greek yogurt instead of sour cream?

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  132. Wow this is really, REALLY good! I made it at 9am and ate half of it. I love/crave ooey gooey dishes and this one does not disappoint. Got it from a friends page on FB. I refuse to circulate recipes on FB unless I try them and this one went up on my page with my rave review.

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  133. Going to try this tonight! I tried spaghetti squash for the first time last week but it was too sweet for me. I do not care for Thyme at all. I omitted it in a short rib recipe I am making today too. Does this REALLy taste like a potato casserole? I want it salty and not sweet- any suggestions? Thanks!

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  135. Made this tonight but with garlic instead of Thyme. I still think Spaghetti Squash is too sweet for me, even though I added a lot of salt and pepper and red pepper flakes. I wish Spaghetti Squash was NOT sweet.

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  136. The spaghetti squash was definitely sweet but the dish has lots of potential. Next time I'll use double the cheese (and sharp cheddar instead of mild) along with more kielbasa sausage to make it less sweet, more savory.

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  137. Last year I grew a 'personal sized' variety of spaghetti squash called "Small Wonder" http://www.territorialseed.com/product/1128/221

    The description was true to its word - from two plants I had such heavy yields that I gave 1/3 away!!! I had 56 squash from two plants...far too much for two people, unless we ate a squash a day through the winter. They are awesome keepers too - I just put them into the sink of warm water, and dipped them each, one-by-one into the warm water and about 1/3 cup of ammonia which evaporates but kills all moulds and fungus so they will keep. We live in a tiny cabin on wheels and I have them stored in one of the lofts.
    They also are terrific because they have great flavour, texture and they have a lot of meat to them - feeding two-four people easily!!

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  138. Why the microwave? If you are heating your oven for the final bake, just bake it to begin with...jury is still out for me on microwaves...some very good research was squelched early on re: microwave heat destroying vitamins. Great recipe idea though, will try it - you can also boil spaghetti squash, prick a few holes in it and cover with water, bring to boil. Takes about an hour for a large squash.

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  139. Oh, I should add - we don't use a microwave, we grow our food organically and want it to have as much nutrient value as when it was picked. We steam the squash or bake it depending on the use - for this recipe, I would steam it in the oven first and prepare the other items in a saute pan.

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  140. This is awesome and my husband ate seconds and was amazed by how good it was :)

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  141. This is amazing!!!!! Thanks so much!

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  142. Great idea! we love hasbrown casserole but this was a little on the bland side. We like big and bold flavors. Does anyone have suggestions on adding more flavor to it? We will be making it again for sure!

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  143. Has anyone tried this with mushroom soup like hasbrown casserole?

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