I love spaghetti squash. Unfortunately, it’s never really inspired me to create anything, per se… I seem to always be eating it the same way: as a replacement for pasta, topped with tomato sauce, or as a side dish with a little bit of olive oil, salt and pepper.
Nothing much to it. I’d even dare say, a tad boring maybe…
So when I saw Nora’s post a couple of weeks ago, featuring a superb Squash N’ Greens Gratin that called for spaghetti squash, I was immediately sold. I knew I had to give it a try. It looked so good! I’ll even admit to having gone back a couple of times just to look at the pictures and
drool all over my keyboard dream of the day when I would finally be enjoying the real thing!
When that day finally came, I was super excited! But of course, me being me, I had to improvise a bit. I just couldn’t help it. Well, you know me: I couldn’t follow a recipe if my life depended on it… so my version turned out very different, and I find it doesn’t look quite as good as Nora’s.
Don’t get me wrong, though, it WAS very good, still. So much so that I made it 2 nights in a row because I wasn’t too happy with the result the first time: it turned out a little too watery, and I wanted to see if the addition of a little bit of cornstarch would solve the problem. I’m happy to report that it did!
Still, it looks NOTHING like the original. And it’s the original that I was craving.
I think I will have to give Nora’s version another try, only this time, I will have my daughter make it for me, for SHE can follow a recipe!
Not that I mind really. It’ll give me an occasion to enjoy spaghetti squash again, and frankly, I can NEVER have too much of that!
Tasha, on the other hand… she might be tempted to strangle me if I even so much as ask her if she would please consider making that recipe for me. I think she’s had her dose already. It feels like we’ve been eating nothing BUT squash for the past 3 weeks.
Please, don’t anybody tell her that I am planning on making Stuffed Acorn Squash this week-end…
Adapted from Natural Noshing
- 1 spaghetti squash, cut in half and seeded
- 1 small onion, finely chopped
- ½ tsp salt
- ½ tsp black pepper
- 250g spinach
- 3 cups cooked or frozen corn (I used oven roasted)
- 1 cup grape or cherry tomatoes, cut in half
- 50g toasted walnuts, chopped
- 75g sharp cheddar, shredded
- 50g low fat Swiss cheese, shredded
- Zest of ½ lime
- ¾ cup 1% fat cottage cheese
- ¼ cup 0% fat plain Greek yogurt
- 1 whole egg
- ½ cup soy milk
- 3 tbsp corn starch
- 1 tbsp Dijon mustard
- ½ tsp salt
- Preheat oven to 375F.
- Cut spaghetti squash in half and remove the seeds. Sprinkle both halves with a bit of salt and pepper and lay them face down in a shallow baking dish. Add about ¼ cup of water in the bottom of the pan, cover with foil and cook for approximately 30-40 minutes, until tender. (This can be done ahead of time. You could even put the squash in the refrigerator to cool until the next day)
- Preheat a large skillet over medium heat. Coat with cooking spray or drizzle with olive oil and add onion, salt and pepper. Cook until onion becomes translucent, about 3-4 minutes.
- Add spinach and cook, stirring from time to time, until spinach is wilted. Squeeze to remove excess liquid and transfer to a large mixing bowl. Set aside.
- When squash is done cooking, let it cool a bit and remove the flesh by sort of fluffing it with a fork. Add that to the spinach.
- In a small food processor, add all the ingredients for the sauce and process until smooth. Pour that over the reserved spinach and squash mixture.
- Add corn, tomatoes, walnuts and sharp cheddar and stir delicately until well combined.
- Transfer the mixture to a baking dish and sprinkle Swiss cheese on top.
- Cook in the oven for about 40-45 minutes, until cheese turns golden brown and mixture starts bubbling.
- If you want your cheese to take on even more colour, turn the oven to broil for the last 3-5 minutes. Make sure to keep a close eye on your gratin so you don’t burn the cheese.
- Let stand for 10-15 minutes before serving.