You know a dish is really good when you’ve made it twice in two weeks.
And you can’t wait to make it again.
* Disclaimer – the photo does not reflect the bread crumb topping I added the second time I made this. I highly recommend it though – because almost everything is better with bread added to it 🙂
Spaghetti Squash Au Gratin – adapted from dandy dishes
1 medium spaghetti squash
2 tablespoons butter
1 medium yellow onion, sliced thin
¼ teaspoon red pepper flakes,
1 tsp. fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese
1 cup fresh bread crumbs
2 tbs. butter
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 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper, thyme and black pepper – and cook until the onions are slightly brown in color.
Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
In a small pan, melt the butter over medium heat. Add the bread crumbs and cook until the crumbs are toasty browned. Season with a bit of fresh ground black pepper and sprinkle them over the top of the casserole.
Place into a 375º for 15 – 20 minutes until browned and bubbly.