Spaghetti Squash Gratin

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READY IN: 2hrs 12mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • (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.
  • Scrape along the pulp with a fork and pull out and reserve shreds. Rub the bottom of a.
  • medium (8-cup or slightly larger) gratin or baking dish with butter.
  • Toss the "spaghetti" with the chopped sage, garlic, 2 cups of the cheese, cream, salt and pepper.
  • 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.
  • Sprinkle freshly ground black pepper over gratin and serve.
  • 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.
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