Thursday, January 6, 2011
Spaghetti Sqaush with Sour Cream
I bought a lot of sour cream on sale, and surprisingly it's not getting used up as fast as we normally go through it. Off to allrecipes and the "Ingredient Search"! I had a spaghetti squash hanging behind, and with a search of my two random recipes, it brought this up!
Both my husband and I thought this tasted like potatoes, so it was a fun twist on a side dish. My son was not interested, but it added something fun and new for the grown-ups to dinner.
I'm sharing this recipe at The Grocery Cart Challenge Recipe Swap.
Spaghetti Squash Casserole
recipe adapted from allrecipes.com
3 pounds spaghetti squash, halved lengthwise and seeded
1 tablespoon vegetable oil
1 medium onion, chopped
1 (8 ounce) can sliced mushrooms (I left out)
1 teaspoon dried basil
3/4 cup sour cream
1/4 cup freshly grated Parmesan cheese
3 slices bread, cubed
Preheat oven to 400 degrees F. Cook squash on a baking sheet in the preheated oven for 40 minutes, or until tender. Shred with a fork once cooled slightly, then transfer to a lightly oiled casserole dish, discarding shell. (I cooked my squash in the microwave earlier in the day and let it hang out in the frig until I was ready to put it together).
Heat 1 tablespoon of oil in a skillet over medium heat. Cook and stir the onions, mushrooms, and basil until onions are translucent and tender. Stir onion mixture and sour cream into the squash until well mixed. Sprinkle with Parmesan cheese and cover with bread cubes.
Bake in the preheated oven for 15 minutes, or until warmed through and top is lightly browned and toasted.
Simple Cooking | Easy Cooking