Moving right along with the squash theme. This week I put together something with the mildest of the squashes: Spaghetti squash. I wanted to do something different than the traditional pasta sauce dish with the squash. So, I went with the traybake as the Brits call it. (We have really been missing England as of late.)
I think that the key to this dish is the cheese. Don’t use that crappy preshredded stuff that doesn’t taste like anything. Go to the cheese counter or speciality cheeses and get the good sharp mature cheddar.
Cheesy Spaghetti Squash
1 medium spaghetti squash, sliced in half and de seeded
1 onion, sliced
1/3 cup sour cream
1 cup sharp cheddar
Salt and pepper
1. Preheat oven 425.
2. Place the squash in the microwave for 12 minutes until fork tender. Let cool for 10 minutes till you can handle it. Shred the pulp into a bowl.
3. In a saucepan, heat a tsp of oil and the onion and cook over low heat for about 10 minutes until the onions are caramelized.
4. In a large casserole dish, stir together squash, onions, sour cream, salt and pepper. Top with cheese.
5. Bake for 30 minutes until the cheese is golden brown and bubbly.
This was delicious! It is a great replacement for potatoes which are carb rich. This might also be a great sneak in for kids and veggies. Any kid should love any veggie with cheese on it.