We were looking for a side dish for our ham tonight and thought we’d give our spaghetti squash a different twist. My pictures don’t do it justice; for some reason I have a hard time photographing things like this sometimes. Anyway, just a quick post for the recipe today.
1 1/2 cups spaghetti squash
1/4 tsp salt
1/8 tsp cayenne
1/8 tsp garlic powder
1/8 tsp pepper
1/4 cup milk
1/2 cup shredded cheddar
Prep spaghetti squash by baking to soften ~ we baked out whole for about 45 minutes at 350 degrees to soften; then cut in half and removed seeds before shredding with a fork.
In buttered baking dish spread spaghetti squash; sprinkle with salt, pepper, garlic, and cayenne. Pour milk over top and spread with shredded cheese. Bake at 350 degrees for about 30 minutes.
I have to confess this is my second try on this recipe. I made them a few days ago and the flavor was great but I should have parboiled the potatoes and added extra cheese so here is the second try which is very delicious.
Creamy jalapeno gratin potatoes
2 pound potatoes
2 Tbs diced jalapeno
1 cup sour cream
1/2 cup heavy cream
4 o.z. cheddar cheese
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
additional 4 o.z. cheddar cheese
1/4 cup coarse bread crumbs
Peel the potatoes if desired; dice into small cubes and cover with cool water. Bring to boil and simmer for 8 minutes. Drain and mix with remaining ingredients except for additional cheddar and bread crumbs. Pour into greased casserole. Top with additional cheddar and bread crumbs. Bake at 350 degrees for 30 – 40 minutes; if desired bump heat up to 375 for the last few minutes while bread crumbs toast.
This is one of those recipes that I am still tinkering with. I like the minimal ingredients ~ basically 3 ~ and the ease of construction is a plus. I really am not sure how I would change what I made today; perhaps a little less cream or a little longer cook time. Although I found the extra sauce on my plate was perfect for dredging my fried chicken through so there wasn’t a drop left and to me the potatoes were cooked to perfection (not too mushy) so I would hesitate to cook longer. Anyway, here’s the recipe ~ give it a try!
1 lb thinly sliced potatoes
1 cup heavy cream
6 o.z. shredded cheese
salt, pepper, and garlic powder
Wash and slice potatoes. I used some baby potatoes I had on hand ~ purple, red, and yellow. Place half of the potatoes in a greased 2 quart casserole.
Sprinkle with salt, pepper, garlic; top with 1/2 the cheese and 1/2 the cream. Repeat with remaining ingredients. Ending with cheese on top and a sprinkle of paprika if desired.
Bake in 350 degree oven for 30 minutes. Bump heat to 400 degrees and bake another 10 minutes. Allow to rest for 5 minutes ~ the resting is important to set up the sauce.
I used extra sharp cheddar and was fairly liberal with the garlic, pepper, and salt. Season to suit your tastes. Enjoy ~ Kimberly
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.