If you are fond of hash brown casserole, you will love this casserole. It is very similar, It is creamy, nicely seasoned and a great side dish. If you grow spaghetti squash this summer or buy one and are wondering to yourself what you are going to do with it, give this recipe a try. You will like it!
Olivia and I hope those of you who are mothers had a great Mother's Day this weekend. Olivia and I celebrated by going plant shopping. Much of it was flowers but we also bought an assortment of pepper and tomato plants. We can't wait to get the growing season of to a great start.
Spaghetti Squash Au Gratin
1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon ground dried thyme
pinch of salt
ground pepper to taste
1/4 teaspoon garlic powder
1 tsp. beef base
3 tablespoons water½ cup sour cream
½ cup shredded cheddar cheese
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 and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste. Stir in the beef base and water. Stir just long enough over the heat to melt the beef base. Remove from heat.
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.
Place into a 350º for 30-40 minutes until golden brown on top.