Spaghetti Squash Gratin

Spaghetti: is there a more perfect food? I think not. So when it gets bandied about in certain food circles that spaghetti squash is a good, calorie-conscious substitute for those chewy strands made from durum flour, it makes my hackles rise. There's nothing wrong with a little pasta, people. In fact, I'd venture to say that a nice plate of spaghetti (whole wheat, if you like!) with a good, homemade tomato sauce and some gratings of cheese on top is a whole lot healthier and tastier than any low-carb concoction being whipped up by cooks of questionable talent. But this is hardly blogworthy news (at least I hope it's not).

What is worth talking about is the lovely vegetal wonder that is spaghetti squash. This smooth, melon-colored squash has stringy flesh that separates into little strands when cooked (hence its name). It's wholly different from the melting, orange flesh of butternut or acorn squashes, so easily transformed into velvety soups or creamy pie fillings. My way of preparing spaghetti squash is totally delicious and very healthy as well, not to mention easy as pie. And just to spite the low-carb brigade, I serve this with roasted potatoes.

Spaghetti Squash Gratin

1. Take a 3-pound spaghetti squash and put it in a stockpot, covering it with water. Bring the water to a boil, then simmer with the top on, for 20 to 30 minutes or until the squash is tender. Remove the squash from the pot with tongs, and slice it lengthwise. Let the halves cool until you can handle the flesh with your bare fingers. Remove the seeds and discard. Using a fork, scoop out the strands and transfer them to a bowl, until the shells are empty.

2. To the squash strands add 6 or 7 heaping spoonfuls of diced, canned tomatoes. Add the freshly stripped leaves of several thyme branches, 2 small diced garlic cloves, freshly ground pepper and some salt. Mix this all together and spoon into a gratin dish. Cover the squash mixture with shavings of Parmigiano.

3. Slide the dish into an oven that's been preheated to 450 degrees Fahrenheit and let it bubble away for half an hour, or until the top has browned nicely. This serves 2 people as a side dish.

Comments

[mzn]

Well that settles what I'm going to do with that spaghetti squash I didn't know what I was going to do with. Looks very yum and I like anything called a "gratin."

Are you serious about w.w. spaghetti? Is there a brand you can vouch for? The texture of the stuff I have tried puts me off.

[michele]

Hi, you have a lovely blog! And this recipe sounds delicious. It is not easy to find the usual varieties of squash in Paris, and I have missed them alot these past few weeks, as the fall weather sends my cravings soaring. So I'll let out a sigh, wishing I could make this recipe and just keep hunting.. There's got to be a squash around here somewhere ;)

[Luisa]

mzn - hope you like it! As for whole wheat pasta, I am particularly partial to the Bionaturae (http://www.bionaturae.com/pasta.html) brand. Yes, the texture is different from regular pasta, but it has a nuttier flavor and I'm actually cooking it more than regular pasta now.

Hi Michelle - thanks for stopping by and your sweet words! Yes, I remember Parisian markets mostly just selling potiron and not much else. Oh well, eat a macaron or two for the rest of us - squash can wait! ;)

[CL]

This was REALLY good, I was a bit hesitant about boiling the whole squash - but it turned out amazing!
Very fresh tasting! Tons of flavour.

[Holley]

Hi Luisa,

I'm a little slow on trying this recipe!

Hope your trip to Italy was good and that you are feeling ok.

Do I need to worry that my squash is FLOATING in the boiling water? I assume I need to turn it occasionally... or should I weight it down?

[Luisa]

Holley - I'm not entirely sure, it's been two years since I made this and I can't remember if my squash floated or not. If you remember to, turn it - otherwise, simply put a lid on the pot. The steam will take care of the rest.