Best Spaghetti Squash Gratin Recipes

SPAGHETTI SQUASH AU GRATIN

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.

SPAGHETTI SQUASH AND POTATO GRATIN

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

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.

SPAGHETTI SQUASH GRATIN WITH BASIL

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.

SPAGHETTI SQUASH AU GRATIN WITH BECHAMEL SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place spaghetti squash in a baking dish.
• Bake in the preheated oven until squash is tender when pricked with a fork, about 1 hour. Remove from oven and set aside until almost completely cooled. Cut in half and remove seeds using a spoon. Shred squash meat using a fork and discard the peel.
• Combine shredded spaghetti squash and sweet potato in a bowl. Press cloves into peeled onion.
• Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the butter will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Pour in warm milk, 2 tablespoons at a time, and keep stirring until sauce thickens. Add onion and bay leaf, cover, and simmer over low heat, stirring from time to time to prevent burning, for 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Remove onion and bay leaf from bechamel sauce and and season sauce with salt and pepper. Pour sauce over spaghetti squash-sweet potato mixture and mix well. Transfer spaghetti squash mixture into the prepared baking dish.
• Bake in the preheated oven until top is golden brown, 50 to 60 minutes.

SPAGHETTI SQUASH AU GRATIN

Steps:

• 1. 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.
• 2. 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.
• 3. Place into a 375º for 15 - 20 minutes until golden brown on top.

SPAGHETTI SQUASH GRATIN

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.

THE REALTOR'S SPAGHETTI SQUASH AU GRATIN

Steps:

• Heat oil in skillet and cook onion and garlic until soft and fragrant, 6 minutes.
• Preheat broiler.
• Place scraped squash in bowl, add onions and garlic, basil, salt and pepper and toss well.
• Place mixture in buttered 1 quart baking dish. Sprinkle with cheese and broil for 2-3 minutes until JUST starting to brown.
• Serve immediately.

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.

SPAGHETTI SQUASH GRATIN WITH BASIL

Steps:

• 1. 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.) 2. 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. 3. 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. 4. 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. Yield: Serves six as a main dish, eight as a side. Advance preparation: The baked spaghetti squash will keep for four days in the refrigerator. The gratin can be made up to a day ahead and reheated. The recipe can be made through step 2 several hours before completing the gratin and baking.

SPAGHETTI SQUASH AU GRATIN

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.

CHEESY SPAGHETTI SQUASH GRATIN WITH FRESH BASIL

Steps:

• Preheat the oven to 375 degrees.
• Pierce the squash in several places with a sharp knife.
• Arrange the squash on top of a baking sheet covered with foil.
• 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 oven , and let the squash cool until you can handle it.
• Cut in half lengthwise, and let cool further.
• Remove the seeds and discard.
• Scoop out the flesh, and put 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.
• Stir in the garlic and a generous pinch of salt.
• Cook, stirring, for another 30 seconds to a minute until fragrant.
• Stir in the squash. Cook, stirring often, for five minutes until the strands of squash are a little more tender.
• Season with salt and pepper, and remove from the heat.
• Whisk the eggs in a large bowl.
• Add the milk, 1/2 teaspoon salt, pepper and basil.
• Add the squash mixture and the Gruyère, and stir until combine well.
• Scrape into the baking dish.
• Sprinkle the Parmesan cheese over the top, and gently press down to moisten.
• Bake 42 to 45 minutes until nicely browned and sizzling.
• Remove from the heat, and let cool for about 12 minutes.
• Serve hot, warm or room temperature.

SPAGHETTI SQUASH AU GRATIN RECIPE - (4.4/5)

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, garlic salt, salt and pepper and cook until the onions are brown in color. Using a fork, scrape the insides of the squash and transfer to a small bowl.Mix 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 20-25 minutes. Put on broil in the last minute until golden brown on top. 6 Servings

SPAGHETTI SQUASH GRATIN WITH CHANTERELLES

Steps:

• 1. Preheat oven to 375 degrees F.
• 2. 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.
• 3. 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.
• 4. 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.
• 5. 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.
• 6. Return to the oven until heated through and the top is crisped and browned in places, 15 - 20 minutes. Serve hot.

SPAGHETTI SQUASH GRATIN

Steps:

• Preheat the oven to 375 degrees. Cut the squash in half lengthwise and place halves, flesh side down, in a baking dish with enough hot water to come 1/4-inch up the sides of the squash.
• (The water prevents burning and helps steam the squash so it cooks more evenly.) Cover with aluminum foil and bake until the squash is soft when poked with a knife, 1 to 1 1/2 hours. Discard the seeds.
• Scrape along the pulp with a fork and pull out and reserve shreds. Rub the bottom of a.
• medium (8-cup or slightly larger) gratin or baking dish with butter.
• Toss the "spaghetti" with the chopped sage, garlic, 2 cups of the cheese, cream, salt and pepper.
• Spread mixture in gratin dish (the squash layer should be about 1 inch thick). Sprinkle the remaining cheese over "spaghetti." Arrange the 3 remaining sage leaves on top of the gratin. Bake for about 45 minutes.
• Sprinkle freshly ground black pepper over gratin and serve.
• Note: The squash can be baked a day ahead, following the above directions. If the top of the gratin doesn't turn golden brown, place it under the broiler for about 1 minute.

SPAGHETTI SQUASH AU GRATIN RECIPE - (4.6/5)

Steps:

• Preheat oven to 375. Microwave squash for about 5 mins to make it easier to cut! Cut squash lengthwise, scoop out seeds, and place face-down casseroledis with a 1/2 inch of water. Bake 20-30 mins **You can cook it till soft in the microwave, takes less time and is just as good** While squash is baking, caramelize onions. Heat butter in a large (oven proof pan *also saves a step and you only have to wash 1) 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 the squash has cooled some and you can handle it, scrape the flesh out with a fork. 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 30 minutes. If the top isn't browned, broil for a few minutes until the cheese is brown and bubbly

SPAGHETTI SQUASH GRATIN

Steps:

• Preheat oven to 450 degrees. Place squash, skin side up (one half at a time), on microwave-safe dish; cover with microwave-safe plastic wrap. Microwave on high for 10-12 min, until tender. Carefully run the tines of a fork lengthwise over cut surface of squash to loosen spaghetti-like strands; scoop out strands. Drain excess liquid, if necessary, and set aside. Combine garlic, thyme, parsley, salt, pepper, creme fraiche/sour cream, and 2/3 cup cheese in small bowl. Fold into squash; place in shallow ovenproof 2 qt. casserole dish or glass pie plate. Top with remaining cheese. Bake 20 min or until lightly browned. (For a little extra browning, finish under the broiler.)