Spaghetti Squash AuGratin

It's another Pandemic lockdown Sunday. I'm doing laundry, reading, and generally just lounging around. I did get out of my Batman nightshirt and even brushed my hair. The scale was unkind to me this morning..it cruelly informed me that I have gained two pounds. So, just to show that digital scale how much I don't care what it says, I moved this rich, gorgeously delicious recipe over from my old blog. I mean, it's a vegetable dish, how fattening can it be? Isn't it beautiful?

Spaghetti Squash AuGratin

Prep: 45 minutes

Cook: 30 minutes

Serves: 3-4 as a side, 1-2 as main

1 medium spaghetti squash

1 medium onion, diced

2 tbsp butter

3/4 cup plain greek yogurt (or sour cream: let your conscience be your guide)

2 cloves garlic, minced

1 + 1/3 cup sharp white cheddar cheese

1/2 tsp salt (+/- to taste)

1/2 tsp black pepper

Preheat oven to 375.

Cut squash lengthwise, scoop out seeds, drizzle with olive oil, salt and pepper to taste. Bake for 45 minutes.

While squash is baking, caramelize onions.

Heat a heavy skillet and add butter and onions to the pan. Cook on medium, stirring frequently, until onions are brown and caramelized. Add garlic and cook for 2-3 minutes. Stir in spices.

Once squash is cooked, cool and using two forks, scrape out the strands of squash.

Stir the greek yogurt into the onions and then add the squash and 1 cup of the cheese. Stir until combined.

Top with the remaining 1/3 cup cheese and pour into a baking dish. Bake for 30 minutes. If the top isn’t browned, broil for a few minutes until the cheese is brown and bubbly.

Comments

Blogging in the Age of Pandemic

Pandemic What if you thought of it as the Jews consider the Sabbath — the most sacred of times? Cease from travel. Cease from buying and selling. Give up, just for now, on trying to make the world different than it is. Sing. Pray. Touch only those to whom you commit your life. Center down. And when your body has become still, reach out with your heart. Know that we are connected in ways that are terrifying and beautiful. (You could hardly deny it now.) Know that our lives are in one another’s hands. (Surely, that has come clear.) Do not reach out your hands. Reach out your heart. Reach out your words. Reach out all the tendrils of compassion that move, invisibly, where we cannot touch. Promise this world your love — for better or for worse, in sickness and in health, so long as we all shall live. Lynn Unger During this immediate time, we seem to be living in an alternate reality. We now throw around phrases and w...

Surreal

S urreal is the only word I can think of for this past Friday, Good Friday, only the second time we have left the house in four weeks. The first time was for The Great Brit/TGB (my husband) to see a spinal neurosurgeon. Yesterday’s outing was for a follow-up MRI and X-rays. My sweet neighbor had made us quilted face masks with a place to insert a filter. We wore them to our appointments. Photo When we arrived at the four-story medical building, there was a check-in station outside the door. Our temperature was taken, we were asked a series of questions. Have you been out of the country? Have you traveled to New York, NewJersey or Connecticut in the last 48 hours? Have you been on a cruise ship in the last 48 hours? Unless someone who has lived under a rock for the past two months or is insane or certifiably stupid would answer “yes” to any of those questions? We had our temperatures taken, hands sanitized and were admitted. There were paper masks avai...

We have been having cold weather here in south Florida (today it's warm again....yay!) with lows in the low forties and highs in the high fifties/low sixties. I was craving childhood comfort food. It isn't always easy for me to share recipes as a lot of what I make isn't from a written recipe. A recipe is just a framework. If one tries to understand the basic structure, there is much room for the individual cook's creativity. This was our Saturday evening dinner. It's basically how my grandmother and my mother made theirs. Stuffed Cabbage/Golabki Ingredients: 1 medium head of cabbage 1/3 lb salt pork 1 large onion finely diced 1/2lb ground chuck 1/2lb ground pork 1 1/2 cups cooked long grain rice (after cooking;not 1 1/2 cups dried rice) 1 egg 1/2 tsp salt 1/2 tsp pepper 1/2 tsp nutmeg 1 can tomato soup or tomato sauce How to Make this Recipe: Cook rice until just tender, do not overcook; set aside to cool Core cabbage ...

Musings of a Messy Mind

Search This Blog