Alright, let’s get real. It’s round two of the eat.until.your.stomach.hurts time of year and I for one am down
like Chinatown. Well not really, but I wanted to pass along two yummy Paleo/Primal recipes that I recently discovered.
I have learned to love and embrace this pasta substitute that is the almighty spaghetti squash, but I have never CRAVED spaghetti squash like I do now. If you haven’t discovered this cool little squash yet, get ready! You can use it like you would for regular spaghetti but without having all the carbs (if you’re eating Paleo or not).
So, after getting 12 links deep into Paleo blogs, I came across Spaghetti Squash Gratin from Paleo Spirit and it has taken gratin to a whole new level. I will warn, like Lea does, that it contains dairy-so skip to the dessert recipe, if dairy isn’t your BFF.
Ya’ll know by know that I feign willpower when it comes to dairy, i.e. cheese, but was too intrigued to pass this one up. I kept staring at the recipe wondering what could I make this for and Bingo!, it hit me. We had our annual holiday party coming up for our local Gluten Intolerance Group here in Dallas, so I knew that was the answer. It seemed to be a big hit for those folks who could tolerate dairy, and I’ve decided this is my new go-to potluck dish. Without further ado, enter Spaghetti Squash Gratin! Oh, and I will add a hooray for happy accidents-the recipe called for plain Greek yoghurt and I accidentally bought the honey flavored one and have to say it turned out much better!
WARNING: This recipe will even have non-spaghetti squash lovin’ peeps on board.
Spaghetti Squash Gratin
From Paleo Spirit
- 1 spaghetti squash
- 2 Tbsp grass-fed butter
- 1 medium onion, finely diced (I used half)
- ¾ cup plain (or honey flavored) Greek yogurt
- 1 ¼ cup grated Gruyère cheese (divided)
- 1 ½–2 tsp sea salt (to taste)
- ½ tsp black pepper
- ¼ tsp grated nutmeg
NOTE: You can make this dairy-free if you like, by using Daiya cheese and coconut milk instead of the yogurt.
Prep Time: 10 minutes, Cook Time: 75-80 minutes, Serves: 8-10
1. Preheat oven to 375°F.
2. Cut it in half lengthwise, scoop out the seeds, 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 ¼”. Bake for 45 minutes and allow to cool.
3. Use a fork to “shred” the flesh of the spaghetti squash and set aside. Can be made ahead of time.
4. Heat butter in a medium/large pan.
5. Add the finely diced onions to the pan and sauté until translucent (approximately 12 minutes). Stir in the salt, pepper and nutmeg.
6. Add the Greek yogurt, spaghetti squash and ¾ cup of the Gruyère to the pan, stirring to combine, and heat for a couple of minutes on medium.
7. Pour the mixture into a baking dish and spread it evenly.
8. Top with the remaining ½ 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.
From Make It Paleo
- ½ cup coconut flour
- ½ cup organic coconut oil, melted
- ½ cup maple syrup, Grade B
- ½ tsp pure vanilla extract
- ¼ tsp baking soda
- ¼ tsp sea salt
- ¾ cup organic raspberries
- 6 eggs
Prep Time: 10 minutes, Cook Time: 30-35 minutes, Serves: 8-10
1. Preheat oven to bake at 350°F.
2. In a large mixing bowl, combine coconut flour, eggs, coconut oil, maple syrup, vanilla, salt, and baking soda.
3. Blend batter with a hand mixer until smooth.
4. Once batter is combined, fold in 2/3 cup raspberries.
5. Pour into a 9-inch spring-form cake pan.
6. For easy removal, line the bottom of the pan with parchment paper.
7. Bake for 30–35 minutes.
8. Remove from oven and let cool.
9. To make raspberry coulis, puree remaining raspberries with 1 tablespoon of water in a blender until smooth.
10. Slice the cake and top with fresh berries, whipped heavy cream, and raspberry coulis.
Notes: You may use fresh or frozen raspberries for this torte. Both work fine to combine into the batter. Lightly stir the raspberries in so that they do not break up and blend into the batter; rather they should be gently folded in, and distributed evenly.
After it was all said and done A) both recipes went over very well and B) we actually had leftovers to enjoy a few days later. Who doesn’t love that? Now I just need to wean myself off the cheese and find yet another way to use amazing little spaghetti squash.
eating Holidays ya’ll!
Note: Photo from here.