Place the spaghetti squash in the pot, cover with a lid and simmer, turning once, for 30 to 40 minutes, or until the squash is tender and easily pierced with a fork.

Spaghetti squash gratin recipe. I usually use my oven to make roasted spaghetti squash or my pressure cooker to make instant pot spaghetti squash. Preheat the oven to 375 degrees f (190. Once the squash has cooled, use a fork to scrape the flesh into a large mixing bowl.

Cook until the onions are lightly caramelized. Web spaghetti squash gratin. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color.

Pour into a medium bowl, then slowly add flour, whisking constantly. Rub the inside and the outside of the squash with 1 tablespoon of the olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Spaghetti squash au gratin has all the amazing flavors that potato’s au gratin has but with amazing spaghetti squash.

Add anchovies and 2 teaspoons sage and cook, stirring, 1 minute. Cut the spaghetti squash in half and remove the seeds. (the water prevents burning and helps steam the squash so it cooks more evenly.)

Fill a large pot with about 2 inches of water and bring it to a simmer. Salt and pepper to taste. Stand each squash upright on a cutting board and slice through them top to bottom to cut each squash in half (use your body weight to press the knife down).

In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Web preheat oven to 425 degrees f. Prep the spaghetti squash using a very sharp chef’s knife, cut a sliver off of the stem end of each squash (this creates a flat surface to cut the squash in half).