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Spaghetti Squash Au Gratin with Caramelized Onions

We get pretty excited about good food over here. We are just food lovers. Big time. And ooooh buddy. This is so, so good. The whole time we were eating, B kept saying “This is so good! I think this is the best thing you’ve ever made!” And we have eaten a LOT of delicious things. So that’s really saying something, especially coming from him.

 

Spaghetti Squash Au Gratin with Caramelized Onions | a kitchen cafe

 

 

Prep: 45 minutes

Cook: 30 minutes

Serves: 3-4 as a side, 1-2 as main

 

1 medium spaghetti squash

1 medium onion, diced

2 tbsp butter

3/4 cup plain greek yogurt

2 cloves garlic, minced

1 + 1/3 cup sharp white cheddar cheese

1/2 tsp salt (+/- to taste)

1/2 tsp black pepper

 

Preheat oven to 375.

Cut squash lengthwise, scoop out seeds, and place face-down on a baking sheet with a 1/2 inch of water. Bake for 45 minutes.

While squash is baking, caramelize onions.

Heat a cast iron skillet and add butter and onions to the pan. Cook on medium, stirring frequently, until onions are brown and caramelized. Add garlic and cook for 2-3 minutes. Stir in spices.

Once the squash has cooled some and you can handle it, scrape the flesh out with a fork.

Stir the greek yogurt into the onions and then add the squash and 1 cup of the cheese. Stir until combined.

Top with the remaining 1/3 cup cheese and pour into a baking dish. Bake for 30 minutes. If the top isn’t browned, broil for a few minutes until the cheese is brown and bubbly.

 

Adapted from Paleo Spirit.

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