This gourd of a vegetable is all new to me. I had never tasted it nor cooked it until it arrived in my CSA box right before Thanksgiving. I had no idea what to do with it. Luck would have it that one of my favorite blogs Clotilde’s Chocolate and Zucchini just happened to post this Spaghetti Squash Gratin that same week. It looked delicious so I just had to try it. I am so glad that I did because it is fantastic and super easy! In fact the hardest part is cutting the squash in half!
Believe me when I say it is quick and easy. I split the squash and put in the oven to cook. While it was cooking I did laundry and cooked a few strips of bacon. When the squash was done it took no more that 10 minutes to put it together. It was a heavenly lunch and GI Joe and I enjoyed it for dinner the next night. It was just as good when reheated. If you have never tried spaghetti squash this is the way to go. You’ll love it.
Not a very pretty vegetable is it? The end product is so worth it!
Splitting this large squash was the hardest part for me. If you aren’t careful you could hurt yourself. Scrape out the seeds and discard.
Brush with olive oil and sprinkle with chili pepper. Bake for about 40 minutes or until a fork or a knife meets minimal resistance.
I love this part. With a fork scrape the flesh out. Half of it goes into a greased 8 x 8 casserole dish.
Layer with bacon, nuts and cheese. Top with the other half of squash then add more cheese and bread crumbs. Place in the oven just until cheese has melted and the top is crisp and brown.
Spaghetti Squash Gratin with Walnuts and Bacon from Chocolate and Zucchini
- Spaghetti squash about 4 lb.
- 4 slices of bacon cooked and crumbled
- 12 walnuts roughly chopped
- 1/2 cup shredded cheese ( I used a mixture of mozzarella and cheddar)
- 1/cup bread crumbs ( I used panko)
- olive oil
- chili pepper
- salt and pepper
- Preheat oven to 350 degrees.
- Lightly grease a baking sheet or line with parchment paper.
- Cut a slice off both ends of the squash.
- Place upright and make a vertical cut down the middle. Be very careful.
- Scrape out and discard seeds and stringy flesh.
- Rub with olive oil. Sprinkle with salt, pepper and chili pepper.
- Place on baking sheet cut side up and roast for about 40 minutes until lightly browned.
- To test for doneness use a knife or fork to pierce the flesh. It should meet minimal resistance. DO NOT overcook.
- Cool for a few minutes until you can handle it.
- Lightly grease an 8 x 8 in. casserole dish.
- With a fork run across the flesh removing 1/2 of the squash into the casserole dish.
- Add salt and pepper. sprinkle with bacon and half of the cheese.
- Scrape the other half of squash and place on top of the cheese.
- Add remaining cheese and top with bread crumbs.
- Return to a 375 degree oven until cheese is melted and crumbs are browned.
The Teacher Cooks