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.
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