Spaghetti Squash Gratin (Primal & Gluten-free)
Warning! The recipe for Spaghetti Squash Gratin contains dairy ingredients. This one is going to be hard to resist. So if you are strictly dairy-free you might want to stop reading now.
Okay, if you are still reading I will assume you eat dairy products from time to time.
Minimally, I hope you are not inclined to inform me in the comments the paleo diet does not include dairy. (Actually, yes it does depending on your tolerance and the type of dairy. But let’s not argue. Okay?)
Perhaps we can agree on the term “primal” which is typically used to describe a paleo diet or recipe that does include some dairy products. So let’s agree the following recipe is a Primal Spaghetti Squash Gratin.
The dairy in this spaghetti squash gratin is not just any old dairy, it’s one of the most wonderful cheeses known to mankind.
I’m talking about Gruyère cheese.
If you have never tried Gruyère you are really missing out. Gruyère is a type of Swiss cheese. This is the same cheese found atop high quality French onion soup. When added to a gratin it imparts a simply amazing flavor. And, in my experience, it is worth splurging on the original version made in Switzerland as opposed to domestic U.S. varieties. The flavor of the original Gruyère is unsurpassed and you need less of it to get the characteristic creamy, nutty, earthy and complex flavor in a recipe.
This dish is great on chilly autumn and winter days. The spaghetti squash still has a slight crunch and the nutmeg accents the Gruyère perfectly. It would be delicious with steak and a salad or really any meal that you may, in the past, have served with (God forbid) Macaroni & Cheese.
Primal Spaghetti Squash Gratin
1 spaghetti squash
2 tablespoons butter
1 medium onion, finely diced
3/4 cup plain Greek yogurt
1 1/4 cup grated Gruyère cheese (divided)
1 1/2 – 2 teaspoons sea salt (to taste)
1/2 teaspoon black pepper
1/4 teaspoon grated nutmeg
Preheat oven to 375 degrees F.
Cut it in half lengthwise and place rind side up on a baking sheet. (If you have trouble cutting the squash you might consider microwaving for a couple of minutes just to soften a bit before baking.) Pour enough water in the pan to come up about 1/4”. Bake for 45 minutes and allow to cool.
Scoop out the seeds and membranes from each side of the squash. (I find it easier to do after baking but some people do it before)
Use a fork to “shred” the flesh of the spaghetti squash -set aside.
Heat butter in a medium/large pan. Mmmm butter….
Add the finely diced onions to the pan and sauté until translucent (approximately 12 minutes). Stir in the salt, pepper and nutmeg.
Add the Greek yogurt, spaghetti squash and 3/4 cup of the Gruyère to the pan, stirring to combine, and heat for a couple of minutes on medium.
Pour the mixture into a baking dish and spread it evenly.
Top with the remaining 1/2 cup of grated cheese and bake for 30 minutes until hot and bubbling. If the top is not browned you can broil on high for a few minutes until the Gruyère cheese is nicely toasted.
What do you think? Will you try this primal spaghetti squash gratin?