Guys, I invented a recipe. And Kenny even said he’d eat it again, which is basically huge because he can be kind of a food snob.
Also amazing is the fact that I cooked. We all know that I do the baking and Kenny does the cooking in our relationship. It’s been a division that’s worked out well for us so far. He gets to deal with gross grease and raw meat and stuff, and I get to lick cookie dough batter.
But I digress. Let’s get back to my invention.
Before the summer began, I requested that my grandma plant spaghetti squash in her garden, and she did. LOTS. Kenny and I currently have 8 in our cupboard, and that’s after we divided the bounty between Grandma, Mom, the rabbits, and I. So we’ve been brainstorming ways to get creative with the stuff, especially since 8 spaghetti squash take up a significant percentage of space in our 670 (690?) square foot apartment. We’re drowning in the stuff.
Spaghetti squash is great because it is pretty tasteless. That is, it sort of soaks up the taste of whatever you put on it. It naturally strings itself into spaghetti-like strands too, which is awesome. The fact that it has like no carbs is awesome too, I hear, though I feel like I’m woefully uneducated when it comes to nutrition. ;) I just eat what I eat because I like it, you know? And I like spaghetti squash.
My invention (take a deep breath and relax. I’m not thaaaaat bad of a cook) is a take on the tradish “cheesy potato dish”, the favorite potluck staple. Instead of hashbrown potatoes, I used spaghetti squash. Here’s the recipe.
Cheesy “Potato” Spaghetti Squash Casserole
1 Medium/Large Spaghetti Squash (8-10″ long)
1/3 C. Sour Cream
1 can Cream of Chicken (or Mushroom! Or Celery!) Condensed Soup (you could also half this to make the recipe healthier but I didn’t want a half of a can of CoC floating around in my fridge until it inevitably goes bad)
2/3 C. Shredded Cheddar Cheese (I sprinkled some Parmesan on top, too)
Salt and Pepper, to taste
1. Cook spaghetti squash. (Cut in half the long way, remove the seeds and pulp, and place face down in 1/4″ of water on a cookie sheet. Bake at 375 degrees for 45 minutes. Once cool enough to handle, scrape out the squash with a fork.)
2. Mix all ingredients except a bit of the cheese to sprinkle on top.
3. Press mixture into glass casserole dish and sprinkle remaining cheese.
4. Bake at 375 for 30 minutes or until top gets slightly browned. (I got anxious)
You could also add onions (carmelized?!?), cornflakes, garlic, ham, or anything that strikes your fancy. Yummmm.