Once upon a time in a land far away (Dallas, TX), I was tasked with preparing a gluten free Thanksgiving dinner. It was a very exciting adventure requiring sacrifice and creativity. At the time, I had recently discovered my undying love for spaghetti squash and decided to give this recipe a spin. Since then, it has been requested at every single Thanksgiving.
Please enjoy this recipe as well as the low-quality Snapchat story photos. xx
Spaghetti Squash Gratin
1 spaghetti squash
2 tbs butter
1/2 onion, chopped finely
3/4 c plain greek yogurt (my favorite is Fage)
1 1/4 c Gruyère cheese, grated
1.5 tsp sea salt
1/2 tsp black pepper
1/4 tsp nutmeg, grated
Roast spaghetti squash (quartered with guts removed + brushed with olive oil) for 50 minutes at 357 degrees.
Remove squash from over, cool, and shred.
Melt butter in a nonstick skillet over medium-high heat. Add onions and sauté until translucent (3-5 minutes). Stir in salt, pepper, and nutmeg.
Lower to to medium and add yogurt, squash, and 3/4 c of the cheese. Stir to combine.
Pour squash mixture into a baking dish and top with remaining cheese. Bake for 30 minutes at 375 degrees.