Friday, February 8, 2013

Roasted Parnesan Butternut Squash

The local farmer's markets have had an excess of squash lately.  I'd never had this type of squash before so I took a chance that I could find a recipe I liked that would be edible.  Again not a usual thing I'd experiment with but in the attempts to live healthier I gave it a shot.  This is goood!

The original recipe came from Oh She Glows site... here is the link.


  • 2 tbsp minced parsley
  • 2 tbsp olive oil
  • 2 garlic cloves, minced (or use a couple dollips from the premade jars)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 1/2 pounds of butternut squash, peeled and cut into 1 inch cubes (this equates to one big squash)
  • 1/4 cup of grated parmesan cheese


Preheat oven to 400 degrees.

In a bowl combine the squash, salt, pepper, oil, parsley, and garlic.  Toss it so the squash is evenly coated.

In a ungreased shallow dish...bake uncovered for 50-55 minutes.  More if the squash is still not tender to the touch.

Sprinkle with the parmesan cheese before serving.

Spaghetti Squash Au Gratin

So this is not typically a dish I would have considered for tailgate but I have the camp oven now and well there's a lot of folks that are doing the no-carb thing at the tailgate.  So I decided to experiment with something new in the off season. 

This was so delicious that several times I forgot that it was veggies and NOT noodles holding it all together!

The original recipe was from Dandy Dishes... here is the link.


  • 1 big spaghetti squash
  • 2 tbsp of butter
  • 1 small yellow onion
  • 1 tsp ground thyme
  • couple of dashes of cayenne pepper
  • 1/2 cup of sour cream
  • 2 cups of shredded cheddar cheese  (original recipe was for 3/4 cup but I upped the anty)
  • 6 strips of bacon (cooked and chopped up)
  • 1 tsp salt
  • 1/2 tsp pepper


Preheat oven to 350 degrees.

Cut the squash in half.  In a microwave safe bowl put 1/4 inch of water and place the squash in it open side down.  Cook on high for 12 mins.  Remove and scrape out the "noodles" with a fork.  Repeat with second half of the squash.

In a saucepan heat up the butter, minced onions, cayenne pepper, and thyme.  Cook until the onions are soft and a little brown. 

Add the scooped out squash "noodles" and the saucepan onion mixture to a bowl.  Add in bacon, sour cream, salt, pepper and 1/2 the cheese to the bowl and stir.

Grease a casserole dish (I use an 8x8 pan) and spread the mixture evenly on the bottom.  Top with the remaining cheese.

Cook for 20-30 mins depending on your oven.  The key is making sure all that gooey and wonderful cheese is melted!