Casseroles · Vegetables / Side Dishes

Spaghetti Squash au gratin

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.


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