Augratin Spaghetti Squash

I love making new things with squash.  When one of our latest magazines came in it had a spaghetti squash gratin listed … so I did what any loving wife would do and left the magazine open to the page, left it out where Charles would see, and purchased a spaghetti squash.

He and I cook alike.  We find a recipe or picture we like (perhaps we even read the recipe) but after that all bets are off and the recipe takes on a new life.  So while I was at work today I left him to do the cooking. Baked chicken with augratin spaghetti squash and brussels sprouts.

To begin with the squash needs baked.  I’d always wrestled the with the squash to cut it in half, scooped out the seeds, and then baked.  Apparently if you pierce the skin several times and roast it whole for about 1 hour and 20 minutes at 375 degrees it works perfectly and cuts way easier.  Just flip over about half way through and allow to cool before cutting in half.  Remove the seeds and using a fork fluff the spaghetti like pulp. Here is the recipe for the squash Charles made today ~

Augratin Spaghetti Squash

  • 1 cup chicken broth
  • 1 cup milk
  • 1 Tbs butter
  • 2 cloves garlic
  • 1 1/2 Tbs flour
  • 1/4 cup milk
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 tsp crushed red pepper
  • 1/4 tsp cayenne
  • 1/4 cup extra sharp cheddar
  • 1 Tbs parmesan ~ freshly grated
  • 1/4 cup bread crumbs

Combine the broth, cup of milk, butter, and garlic in sauce pan; heat through.  Shake together flour and 1/4 cup milk until smooth.  Add to sauce pan and simmer over medium heat stirring constantly until thickening begins.  Add remaining seasonings and cheeses; combine well.  Put prepared spaghetti squash into 2 quart buttered casserole and pour sauce over top.  Top with bread crumbs and bake for 20 minutes at 375 degrees.  Kick heat up to 425 degrees and bake an additional 5 minutes to further brown top if desired.

 

 

 

 

Enjoy ~ I know I did ~ Kimberly

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One thought on “Augratin Spaghetti Squash

  1. Pingback: Butternut Squash ~ prep technique ~ easy to cut and peel « Charles and Kimberly's Recipes

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