Entrees - Phase 2 - Squash Gratin (a version of butternut squash "mac" & cheese)

03-03-2010, 09:22 PM
I have had great success, I mean GREAT success, Beachifying a Martha Stewart recipe for butternut squash mac & cheese (http://www.marthastewart.com/recipe/macaroni-and-cheese-with-butternut-squash) (I double the ricotta, use lowfat cheese, no breadcrumbs - or whole wheat - and high fiber, low GI elbows.) The other day I decided to tweak it and replace the macaroni with spaghetti squash. The result was amazing! It was so sweet, like a dessert almost... I added a sprinkle of balsamic vinegar to it on the plates, which melded perfectly with the sweetness...

Anyway, here's what I came up with:

Squash Gratin

1 c skim milk
1 veggie bouillon cube (or use less milk and a broth)
2 c lowfat cottage cheese, pureed (or ricotta, I just had cottage cheese)
1 cup packed butternut squash
~2 cups spaghetti squash (half of one), cooked
c. lowfat sharp cheddar cheese, shredded
~ c. parmesan cheese, shredded, divided

Preheat oven to 350.

Heat the milk with the bouillon cube. Add the cooked butternut squash and mix thoroughly (alternatively, cook raw butternut squash cubes in the milk & bouillon/broth as Martha Stewart does - I just find it tedious to cut up a butternut squash). Add cheeses (half of the parmesan, save the rest for on top). Mix with the spaghetti squash, making sure all the strands are separated and coated. Spread in a baking dish, oiled. Sprinkle remaining parmesan cheese on top. Bake ~1 hrs, until browning on top and bubbling merrily. If desired, zap under the broiler for carmelized gratin goodness.

Try serving with a drizzle of balsamic vinegar if desired.

The numbers, according to Sparkpeople:
6 Servings
Amount Per Serving
Calories 185.1
Total Fat 4.9 g
Saturated Fat 3.0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.4 g
Cholesterol 16.2 mg
Sodium 572.7 mg
Potassium 429.0 mg
Total Carbohydrate 15.9 g
Dietary Fiber 2.2 g
Sugars 1.6 g
Protein 19.7 g
Vitamin A 79.0 %
Vitamin B-12 16.8 %
Vitamin B-6 10.9 %
Vitamin C 17.3 %
Vitamin D 8.3 %
Vitamin E 1.1 %
Calcium 33.8 %
Copper 4.3 %
Folate 7.4 %
Iron 4.2 %
Magnesium 9.9 %
Manganese 7.5 %
Niacin 5.6 %
Pantothenic Acid 8.8 %
Phosphorus 33.0 %
Riboflavin 19.2 %
Selenium 19.1 %
Thiamin 7.3 %
Zinc 8.3 %

03-04-2010, 06:55 AM
This sounds like something I'll enjoy. Thanks for sharing it with us, Emma! :)
I'm going to make it over the weekend.

03-04-2010, 07:08 AM
Yum.......that sounds good!

03-08-2010, 07:15 AM
I made this yesterday, and it is very good, although I wouldn't consider it a version of macaroni and cheese. It would make a lovely side dish for a holiday dinner.

10-06-2011, 01:57 PM
I agree, not like a pasta dish any more! It was almost squash overload, very sweet. But good :)

For the traditional mac & cheese, I use suitable elbows (12-16 oz; I just add what seems right depending on how saucy I want the end result). The pasta absorbs a lot of liquid during the baking time, so start quite liquid-y.

This is great comfort food! I made it recently for an aunt recuperating from surgery and it was a big hit.