Cheesy Spaghetti Squash

Oh yeah; look! It's cheese again. 

 

This takes a while in the oven, but is really quick and easy to prepare. And yes, it's basically more vegetables au gratin. I do occasionally think my cheese habit is problematic, but not enough to give it up. Hot, melty cheese is the best, and spaghetti squash is delightful with it.

 

A green vegetable or salad, and a roll or some bread and butter, will round out the meal and make it complete. In theory I suppose it could be served as a side vegetable, but it would be a pretty substantial one - the main dish would need to be a fairly light chicken or fish dish I would say.

 

2 servings

1 hour 45 minutes - 30 minutes prep time

 

a 1 kg (2 pound) spaghetti squash

60 grams (2 ounces) Cheddar cheese

60 grams (2 ounces) Gruyere, Gouda, or Friulano cheese

60 grams (2 ounces) Parmesan cheese

1/4 teaspoon dry rosemary leaves, ground

1 teaspoon rubbed oregano

1 teaspoon rubbed basil

1/4 teaspoon salt

freshly ground black pepper to taste

2/3 cup 10% cream OR yogurt

1/2 cup breadcrumbs

1 tablespoon unsalted butter

 

Preheat the oven to 375°F. Cut the squash in half from stem to blossom scar, and scoop out the seeds and stringy bits. Rub the cut surfaces with a little vegetable oil and sprinkle them with a little salt. Bake the squash for about 1 hour and 15 minutes, until tender. 

 

About 15 minutes before the squash is tender, grate the cheeses and mix them with the seasonings and the cream or yogurt. You may wish to leave half the Parmesan out to mix with the breadcrumbs. 

Mix the breadcrumbs with the butter until well combined and crumbly. Mix in the saved Parmesan, if in fact you saved any. 

When the squash is done, fluff up the flesh with a fork until it is all loosened and light. Mix half the cheese mixture into the strands of each half of the squash. Spread them out evenly, and sprinkle evenly with the buttered crumbs. Return the squash to the oven for about 20 minutes, until the cheese is melted and the crumbs are browned. If you think the crumbs are not browned as much as you would like by the time the cheese is melted, put them under the broiler for a couple of minutes, but watch them, as they will brown very quickly. 

Let rest for about 5 minutes then serve. 

Last year at this time I made Braised Daikon & Carrots.