Spaghetti Squash Gratin
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 212.7
- Total Fat: 17.4 g
- Cholesterol: 56.6 mg
- Sodium: 334.8 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 1.0 g
- Protein: 8.2 g
View full nutritional breakdown of Spaghetti Squash Gratin calories by ingredient
Number of Servings: 6
Ingredients
-
1 spaghetti squash
.5 cup onion, chopped
3 cloves garlic, minced
1/2 cup heavy cream
3 tablespoons sour cream
1 cup grated Parmigiano Reggiano, divided
salt, to taste
fresh ground black pepper, to taste
Directions
1 spaghetti squash
.5 cup onion, chopped
3 cloves garlic, minced
1/2 cup heavy cream
3 tablespoons sour cream
1 cup grated Parmigiano Reggiano, divided
salt, to taste
fresh ground black pepper, to taste
Cut squash in half lengthwise, scoop out seeds and fibrous tissue. Place in microwave dish, opening down, with 1 inch water. Cook for 10minutes. Using a fork, scrap out the flesh of the squash, and place in a large bowl. Discard shells. Set aside.
Raise the oven temperature to 450 degrees F. In a skillet, saute onion (in cooking spray). Stir in garlic, cook for a minute longer. Scrape onion and garlic into bowl with squash. Add heavy cream, sour cream, and half of the cheese to the squash. Toss together well until ingredients are evenly distributed. Pour into a greased casserole and top with remaining cheese.
Bake uncovered in a for 20 minutes or until lightly browned on top. Serve immediately.
Serving Size: 4 servings
.5 cup onion, chopped
3 cloves garlic, minced
1/2 cup heavy cream
3 tablespoons sour cream
1 cup grated Parmigiano Reggiano, divided
salt, to taste
fresh ground black pepper, to taste
Cut squash in half lengthwise, scoop out seeds and fibrous tissue. Place in microwave dish, opening down, with 1 inch water. Cook for 10minutes. Using a fork, scrap out the flesh of the squash, and place in a large bowl. Discard shells. Set aside.
Raise the oven temperature to 450 degrees F. In a skillet, saute onion (in cooking spray). Stir in garlic, cook for a minute longer. Scrape onion and garlic into bowl with squash. Add heavy cream, sour cream, and half of the cheese to the squash. Toss together well until ingredients are evenly distributed. Pour into a greased casserole and top with remaining cheese.
Bake uncovered in a for 20 minutes or until lightly browned on top. Serve immediately.
Serving Size: 4 servings