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spaghetti squash au gratin

A new family favorite that I’m coming up with all kinds of ways to use instead of pasta or potatoes in recipes. Start by making this quick and yummy side dish for your family meal:

SPAGHETTI SQUASH AU GRATIN

Tastes like a Potato Casserole without all the carbs!

6 Servings

Ingredients:
1 medium spaghetti squash
1/2 c. butter
1 small yellow onion, very thinly sliced
1 teaspoon red pepper flakes (add more if you like a little more zing!)
1/4 teaspoon garlic salt or 2 T. fresh garlic (I use the pre-made, jarred kind)
Salt and pepper to taste
3/4 cup sour cream
1-2 cups shredded cheddar cheese (we love cheese at our house to I upped the cheese!)

Directions:
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 -15 minutes. (By the way, this is my new FAVORITE way to cook spaghetti squash!)

In a skillet over medium heat, add the butter, (I added about 1 T. olive oil, as well) onions, red pepper, garlic salt, salt and pepper and cook until the onions are brown in color.

Combine scraped out/cooked squash with your cooked onion mix. Add the sour cream and 1/2 the cheese to all the ingredients. Mix.

Spread out in a 9X13 buttered baking dish, add remaining cheese on top and cook at 375 for 20-25 minutes.

Delicious, creamy, cheesy, and just plain wonderful!

The next day, I used half of the leftover spaghetti au gratin in this breakfast cheese bake dish:

egg casserole

BREAKFAST EGG CASSEROLE

Combine in a mixing bowl:

8-12 eggs

½ lb. cooked, crumbled bacon, ham pieces, cooked sausage crumbles or Jimmy Dean pre-cooked turkey sausage crumbles

1 handful fresh spinach leaves

(helpful hint: buy a bag in the produce section and keep it in your freezer. I use this in my smoothies or in cooking—no thawing and squeezing out frozen spinach required!)

½ c. milk

½ c. chopped green pepper

2 c. leftover spaghetti squash au gratin

salt and pepper to taste

Mix together and pour into a buttered 9X13 pan. Top with cheese and bake at 325 for 30-45 minutes.

Not only does the squash casserole take out the carbs in place of using hash brown/frozen potatoes, it already contains all these great spices and flavor for your egg dish!

Happy eating, people!

happy