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    You are in: Home / Recipes / Spaghetti Squash Gratin Recipe
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    Spaghetti Squash Gratin

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 12 mins

    12 mins

    2 hrs

    TXOLDHAM's Note:

    Found this one in my "stash." Cook time includes time to prepare and cook the squash. This could be done in advance.

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    Units: US | Metric


    1. 1
      Preheat the oven to 375 degrees. Cut the squash in half lengthwise and place halves, flesh side down, in a baking dish with enough hot water to come 1/4-inch up the sides of the squash.
    2. 2
      (The water prevents burning and helps steam the squash so it cooks more evenly.) Cover with aluminum foil and bake until the squash is soft when poked with a knife, 1 to 1 1/2 hours. Discard the seeds.
    3. 3
      Scrape along the pulp with a fork and pull out and reserve shreds. Rub the bottom of a.
    4. 4
      medium (8-cup or slightly larger) gratin or baking dish with butter.
    5. 5
      Toss the "spaghetti" with the chopped sage, garlic, 2 cups of the cheese, cream, salt and pepper.
    6. 6
      Spread mixture in gratin dish (the squash layer should be about 1 inch thick). Sprinkle the remaining cheese over "spaghetti." Arrange the 3 remaining sage leaves on top of the gratin. Bake for about 45 minutes.
    7. 7
      Sprinkle freshly ground black pepper over gratin and serve.
    8. 8
      Note: The squash can be baked a day ahead, following the above directions. If the top of the gratin doesn't turn golden brown, place it under the broiler for about 1 minute.

    Ratings & Reviews:


    Nutritional Facts for Spaghetti Squash Gratin

    Serving Size: 1 (150 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 312.6
    Calories from Fat 233
    Total Fat 25.9 g
    Saturated Fat 15.4 g
    Cholesterol 90.2 mg
    Sodium 175.4 mg
    Total Carbohydrate 6.3 g
    Dietary Fiber 0.0 g
    Sugars 0.2 g
    Protein 14.5 g

    The following items or measurements are not included:

    fresh sage leaves

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