By the way, how addictive is Pinterest?!
It's kinda like hashbrown casserole, but with squash! So, it's low carb, but still savory, rich and cheesy. We really loved it!
It's sweeter, because it's squash. There is natural sugar in squash, and the texture is awesome.
While you are waiting for your squash to cool a bit, dice up an onion and brown it in some butter or margerine.
This also makes your kitchen smell fantastic. OMG.
To your shredded squash, add cheddar cheese, sour cream, salt and pepper.
Then, I threw in real bacon pieces.
Give it a good stir, to incorporate and spread out into a greased 9x13 pan.
Bake for 20 minutes, until the edges start to brown and crispen.
Then, sprinkle another 1/2 cup or so of shredded cheddar cheese.
This will get a nice crispy top. It was actually more brown than in this picture.
The kids really liked it, but the fireman and I? We loved it.
The youngest boy scooped some out and sat down to eat it. He ate some and looked up and asked, "are these hashbrowns?"
I said, "nope, it's squash. Do you like it?"
He takes another bite, "yeah, I think I do!"
Spaghetti Squash Au Gratin: adapted from Dandy Dishes
1 regular sized spaghetti squash
1 medium onion, diced
2 Tbl butter or margerine ( I used margerine)
3/4 cup sour cream
1 cup shredded cheddar cheese (divided)
1/4 cup bacon pieces
1/4 tsp salt
Cut squash in half and scrape out seeds. Place in a microwave safe dish with 1/4 inch of water and microwave, covered for 10-11 minutes, or cook in oven if you wish.
While squash is cooling, saute the onion and butter in a skillet until browned.
Scrape out cooked insides with a fork into a large bowl.
Add 1/2 cup cheddar, sour cream, bacon pieces, salt and pepper. Stir in the sauteed onion and stir to combine.
Pour into a greased 9x13 pan and bake, uncovered at 375 for 20 minutes, or until the sides are browning.
Top with remaining 1/2 cup cheddar and bake another 5-10 minutes until the cheese is melted and browning.