Tuesday, November 6, 2012

Sour cream and onion spaghetti squash gratin (dairy free!)


 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
Serves 4-8

INGREDIENTS
  • 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
DIRECTIONS
  1. 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.
  2.  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.
  3. Combine the coconut milk solids, lemon juice, and salt as per this tutorial to make sour cream. Be sure to see the photo tutorial!
  4. Combine the squash with the sour cream, onion, parsley, chives, garlic powder, and pepper. Taste and adjust the seasoning, adding salt if necessary. 
  5. 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.

7 comments:

Carla said...

This sounds amazing!

Erica said...

Thanks Carla! Yep, it's definitely one of my favorite spaghetti squash recipes.

Joanna said...

What size casserole dish do you use? Super psyched to make this!

Erica said...

Joanna, I used kind of a weirdly-shaped casserole dish, but something like an 8x8 pan would work for sure!

Anonymous said...

This is the YUMMIEST paleo food Ive ever had! Added some mushrooms to the mix as well! Delish! Just need some chicken or something and it's a one dish dinner! Everyone loved it. Thanks for the post.

Erica said...

@Anon: So glad you liked it!

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