More Squash

I wanted spaghetti squash, Chris wanted cheesy (as usual), and combined you get Nicole of Pinch My Salt's Spaghetti Squash Gratin. I usually eat spaghetti squash topped with marinara, when I want to feel more virtuous and forgo pasta. This recipe may not be virtuous, but it is good!

Spaghetti Squash Gratin

adapted from Pinch My Salt

1 spaghetti squash, baked until tender

1/2 onion, chopped
4 cloves garlic, minced
1 Tbsp. butter
2 Tbsp. fresh basil, sliced
1/2 c. heavy cream
2 Tbsp. plain yogurt

1/2 c. shredded sharp white cheddar
1/2 c. grated Parmesan cheese
Salt & pepper

* To cook spaghetti squash, pierce all over with a fork and then microwave about 5-10 minutes, until the skin is soft. Let rest  5 minutes, then cut in half, remove seeds, and pull strands out with a fork. *

1. Preheat oven to 450 degrees. Place spaghetti squash strands in a large bowl, and discard shell.
2. Cook onion in butter over medium-low heat until softened.  Stir in garlic, cook for a minute longer.  Add onions and garlic to bowl with squash.  Add basil, heavy cream, yogurt, and cheddar.  Toss together well until ingredients are evenly distributed.  Pour into a greased casserole and top with Parmesan.
3. Bake uncovered in a preheated 450 degree oven for 20 minutes or until lightly browned on top.