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Cheesy Baked Spaghetti Squash
Posted By Kelly On April 25, 2013 @ 12:08 pm In Cooking,Featured Articles,Recipes,Side Dishes | 2 Comments
Holy cow! Squash!?! On Evil Shenanigans!?
Believe it or not, even I can’t live by bacon alone – much as I wish I could. Actually, believe it or not, I quite like vegetables. My favorite way to prepare them for daily meals is simply to grill them with a little olive oil and parm, but sometimes I like to get fancy and make something that is rich, creamy, and oozing with cheesy goodness. Yes, even my vegetables are Evil! I think of this more like a macaroni and cheese, just trading the macaroni with spaghetti squash. Sure, it adds nutrition, but I am not as concerned with that as I am with the flavor. Spaghetti squash has a mild, slightly sweet, nutty flavor that plays very well with mild cheeses. Because I like them, and because they taste good, I also added some mushrooms and chopped spinach. I say this is a side dish, but I can easily make this my whole meal. Very easily!
Spaghetti squash is VERY moist no matter how much you try to dry it out (and you must dry it out some for this recipe). I am telling you this because this casserole is similar in texture to a stove-top macaroni and cheese or risotto, and unless you add a ton of flour or cornstarch this casserole will never be terribly firm. I, personally, love the texture. It is creamy, rich, and thickly cheesy. I used mild cheese here as not to overpower the delicate squash flavor, but if you are not a squash fan or you just want more cheesy impact feel free to use a stronger cheese. I think Gruyere, sharp cheddar, and pepper jack would be wonderful substitutions if you want a cheesy bite.
**A note for the person who asked me to post this recipe (and you know who you are!): you can easily make this gluten free as I have done in the past for a GF friend. Just whisk 3-4 tablespoons of cornstarch into the chicken broth in place of the flour. Easy-peasy!
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