This delicious “pie” is a great replacement for high-carb noodles or potatoes! Spaghetti squash is high in potassium, vitamins and minerals, and low in carbs. Even as prepared in our recipe, it’s highly nutritious and tastes great.
After enjoying this the first night, but eating less than half of it, we enjoyed leftovers, then for the last round, we turned the last third of it into crisp patties and fried them like hamburgers in avocado oil. A great success, especially for leftovers!
Spaghetti Squash Au Gratin Pie
This dish makes a wonderful substitute for much higher-carb side dishes. Use a good quality Parmigiano-Reggiano cheese (even though we refer to it generically as "Parmesan"), so that you get the maximum flavor with the least amount of sodium and saturated fat. The almost-caramelized onions mixed into a roux deepen the flavor.
Preheat the oven to 375 degrees. Cut the spaghetti squash in half lengthwise. Be careful! It’s probably hard and you’ll need a large, sharp knife. You might need to cut around the outside once before cutting all the way through.
Scrape the seeds and stringy center pieces out until the squash is clean inside. Use the 1 tablespoon of oil to cover it the center and inside of the squash.
Line a cookie sheet with foil (for easy clean-up) and lay the two halves of the squash upside down. Bake it in the oven for 20 minutes and allow it to cool.
Meanwhile, heat the rest of the oil and sauté the onions.
After the onions begin to brown lightly, add the flour and stir. Gradually add the milk, a little at a time, to form a roux. Set aside.
After the squash has baked and cooled, use a fork to begin loosening the “spaghetti” inside. Continue with both halves of the squash.
Spray a round glass pie dish with a nonstick spray and place the "spaghetti" in the dish. the first 1/3 of the squash in the dish.
After about 1/3 of the spaghetti squash is in the dish, press to cover the bottom and add about half of the roux on top of the squash, then about 1/3 of the Parmesan cheese. Repeat this process with another 1/3 of the squash, the rest of the roux and 1/3 of the Parmesan cheese. The last layer will be squash, and then the last of the Parmesan cheese.
The “pie” can be refrigerated at this point until ready to bake, or put in the oven. Bake at 350 degrees for about 30 minutes, or until brown. Finish under the broiler briefly if it is not brown.
Cut in wedges and serve hot. Sprinkle additional Parmesan cheese on top if desired.