Lemon & Chive Spaghetti Squash Gratin

Aryane @ Valises & Gourmandises
Take a break from boring ol' pasta with this healthy spaghetti squash with a creamy lemon, chive and parmesan sauce.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course, Side Dish
Cuisine healthy, vegan, vegetarian
Servings 3

Ingredients
  

  • 1 spaghetti squash
  • 1 garlic clove cut in two
  • Salt pepper
  • Olive oil
  • 1/2 cup fresh chive
  • CREAMY LEMON SAUCE
  • 2 big garlic cloves
  • ½ teaspoon red pepper flakes
  • the juice of half a lemon
  • 4 tablespoons plant cream soy or oat
  • 3 + 2 tablespoons homemade cashew parmesan divided
  • ¾ cup grated plant cheese such as Gusta

Instructions
 

  • Wash the spaghetti squash. With a good knife, cut it in two lengthwise. With a spoon, remove the strands and the seeds. Keep the seeds to roast later.
  • Preheat the oven to 400 °F (200°C).
  • Cut a garlic clove in two and rub it on the inside of the squash. Brush with olive oil and add salt & pepper.
  • Place both halves flat side down on a cooking sheet. Add a bit of water to the pan to create vapour and place in the oven.
  • After 30 minutes, turn the squash to see if it's cooked: it's ready when a fork can be inserted all the way through the flesh. If not completely cooked, put back in the oven for another 10 minutes.
  • Once tendre, remove the squash from the oven and turn to let them cool enough to be handled.
  • With a fork, remove strands of squash going from side to side. Remove all the flesh using a spoon for the bottom if necessary.
  • Now for the sauce, press the garlic in a small bowl and let sit for a few minutes.
  • In a large pan on medium heat, heat the pressed garlic and the pepper flakes in olive oil for about 2 minutes.
  • Add the lemon juice, the cooking cream, 3 tablespoons of parmesan and salt & pepper. Blend well and taste to adjust the flavours to your liking.
  • Add the strands of spaghetti squash and mix well.
  • Put the mixture inside the squash bowls (less dishes!). On each half, sprinkle 1 tablespoon of parmesan and enough grated cheese to cover.
  • Broil in the oven until the cheese is a nice golden colour, about 5 minutes. Be careful not to burn them!
  • Meanwhile, chop the chive.
  • Once the squash halves are ready, place each on a plate if serving two people, sprinkle with chive and serve with a few lemon slices.

Notes

The number of portions depends on the size of the squash. Adjust the sauce by adding a bit of cream and parmesan if necessary. The leftovers can be reheated and make a tasty lunch.
*I've slightly modified the recipe for a vegan version.
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