I wanted to post a new spaghetti squash recipe in time for Thanksgiving. Everyone expects some sort of orange vegetable; usually that means sweet potatoes, but spaghetti squash is a very low-carb alternative. Last time I posted a recipe for spaghetti squash with ricotta, sage, and pignoli as a creamy alternative to sweet potato casserole. However, I wanted to add a savory recipe that is dairy-free. Most squash recipes go either sweet or cheesy, and I didn't want to take either route. I was inspired by this recipe from Our Life In Food for a gratin incorporating sour cream. I recently made dairy-free coconut "sour cream" when I made fish taco bowls. After some experimentation, I devised a casserole with the aforementioned sour cream, onions, chives, and parsley. The result is definitely worthy of serving to company, and you won't miss marshmallow-encrusted sweet potatoes one bit ;)
SOUR CREAM AND ONION SPAGHETTI SQUASH
- 1 spaghetti squash
- Half a large onion (or 1 small onion), sliced
- 1 can coconut milk (I recommend Thai Kitchen brand), chilled in the refrigerator
- 1 Tbs lemon juice
- 1/2 tsp salt
- 2 Tbs fresh minced parsley
- 2 Tbs fresh minced chives, plus extra for sprinkling
- 1 tsp cold coconut oil or ghee, plus more for sauteeing
- Dash of garlic powder
- Freshly ground black pepper, to taste
- Paprika for sprinkling
- Preheat oven to 400 F. Split the spaghetti squash in half lengthwise and scoop out the seeds. Sometimes it's easier to cut if you microwave the spaghetti squash whole for 2-3 minutes first. Put the halves cut side down on an oiled baking sheet. Roast for 30-40 minutes or until tender. Do not turn off the oven. Let cool thoroughly, then separate the strands using the tines of a fork and scoop out the flesh into a casserole dish.
- Meanwhile, saute the sliced onion in a skillet over medium-high heat in your fat of choice. Cook until translucent but not browned. Set aside.
- Combine the coconut milk solids, lemon juice, and salt as per this tutorial to make sour cream. Be sure to see the photo tutorial!
- Combine the squash with the sour cream, onion, parsley, chives, garlic powder, and pepper. Taste and adjust the seasoning, adding salt if necessary.
- Smooth the top, sprinkle with paprika, and dot with the cold oil or ghee. Return the dish to the oven and cook for 20-30 minutes or until the top is golden brown. Let cool and sprinkle with extra chives just before serving.