Why Make This Recipe
Spaghetti Squash Gratin is a delightful dish that offers a healthy twist on traditional gratins. It’s perfect for those looking to enjoy a comforting meal without the carbs from pasta. This recipe mixes the savory flavors of chicken, cheese, and spices all wrapped up in the unique texture of spaghetti squash. Plus, it’s a great way to sneak in some vegetables!
How to Make Spaghetti Squash Gratin
Ingredients:
- 1 medium spaghetti squash
- 1 pound chicken breast
- 1 medium onion (diced)
- 2 tbsp butter
- 2 cloves garlic (grated)
- 3/4 cup plain Greek yogurt (or sour cream)
- 1 1/3 cup cheddar cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
Directions:
- Preheat your oven to 375 degrees.
- Cut the spaghetti squash in half and scoop out the seeds using a spoon.
- Season the inside of the squash with a little olive oil, salt, and pepper.
- Place the squash halves skin side down on a rimmed sheet pan lined with aluminum foil.
- Cut the chicken breast into four pieces and place them on the sheet pan. Season the chicken with salt and pepper.
- Bake both the chicken and squash for about 45 minutes, or until the chicken is cooked and the squash is soft to the touch with a fork.
- Once cooked, scrape the squash flesh with a fork to create noodle-like strands and dice the chicken into small pieces.
- While the chicken and squash are cooking, melt the butter in a pan over medium-low heat and add the diced onions. Cook until the onions are very soft.
- Once everything is cooked, mix the spaghetti squash noodles, diced chicken, cooked onions, yogurt, 1 cup of cheddar cheese, salt, and pepper in a large bowl.
- Spoon the mixture back into the empty squash shells. Top with the remaining cheese and place under the broiler until golden brown.
How to Serve Spaghetti Squash Gratin
Serve the Spaghetti Squash Gratin hot from the oven. It pairs well with a fresh salad or some crusty bread. This dish is hearty enough to stand alone but can also complement a simple side dish.
How to Store Spaghetti Squash Gratin
To store leftovers, let the gratin cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to a month. Just make sure to reheat it thoroughly before serving.
Tips to Make Spaghetti Squash Gratin
- Make sure the squash is fully cooked for the best texture.
- Feel free to add more vegetables, like spinach or bell peppers, for added nutrition.
- For extra flavor, you can sprinkle some herbs like thyme or oregano into the mixture.
Variation
You can easily adapt this recipe by swapping out the chicken for ground turkey or even making it vegetarian by using cooked lentils instead. Experiment with different cheeses too, such as mozzarella or pepper jack for a spicy kick!
FAQs
1. Can I use a different type of squash?
Yes, you can substitute zucchini or butternut squash, but the texture will be different.
2. How do I know when the spaghetti squash is cooked?
The squash is done when it is soft to the touch and the flesh can be easily scraped into noodles with a fork.
3. Can I make this ahead of time?
Yes, you can prepare the filling a day in advance and assemble it with the squash right before baking. This is great for meal prepping!