On the Side - Flavorful Veggies
Spaghetti Squash Casserole
Makes 6 to 8 servings
The crunchy pine nuts on top of this casserole are a great contrast to the creamy filling.
1 medium spaghetti squash, halved lengthwise and seeded
2 tablespoons olive oil
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
4 ounces cream cheese, softened
4 ounces goat cheese, softened
½ cup heavy whipping cream
1 tablespoon chopped fresh tarragon
1 cup pine nuts
Garnish: chopped fresh parsley
1. Preheat oven to 400°. Line a rimmed baking sheet with foil.
2. Place squash, cut side up, on prepared pan. Drizzle with oil, and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Bake until tender, about 30 minutes. Reduce oven temperature to 350°.
3. Let squash cool enough to handle. Using a fork, scrape squash strands into a large bowl. Stir in cream cheese, goat cheese, cream, tarragon, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper until well combined. Spoon into a 9-inch square baking dish, and sprinkle with pine nuts.
4. Bake until hot and bubbly, about 30 minutes. Garnish with parsley, if desired. Let stand for 10 minutes before serving.
Caramelized Onion Scalloped Potatoes
Makes 8 to 10 servings
The caramelized onions in step 2 can be cooked up to two days ahead and refrigerated.
1 tablespoon butter
2 pounds sweet onions, sliced
