Spaghetti Squash Gorgonzola Gratin with Buttered Cherry Tomatoes
Author: 
Serves: 6
 
Ingredients
  • - 1 large spaghetti squash
  • - ¼ cup raw cashews, soaked for 4-6 hours, then drained well
  • - ⅓ cup water
  • - ¼ cup crumbled gorgonzola cheese
  • - ¾ teaspoon sea salt
  • - 2 large organic, pastured eggs
  • - 2 tablespoons grated Parmesan
  • - 1 tablespoon organic cultured butter or salted butter
  • - 2 large cloves garlic, thinly sliced
  • - 1 pint mixed cherry tomatoes, halved
  • - salt and pepper to taste
Instructions
  1. Preheat oven to 400℉. Cut off both ends of spaghetti squash with a sharp knife. Then cut in the middle crosswise. Scoop out seeds and undesirable inner pulp (up to where the spaghetti strands start). Place about ½” water in a casserole dish. Place squash, hollow side down, in dish and then cover dish tightly with foil. Bake for 1 hour or until squash is tender throughout. Remove from the oven. Remove foil and allow to cool.
  2. Place cashews, water, gorgonzola, and salt in a blender or small food processor. Blend until smooth and thick. Add eggs and blend on low speed just to combine well. Set aside.
  3. Once squash is cool enough to handle, use a fork to release spaghetti strands from rind. Place the spaghetti-like pulp into a sieve. Squeeze or press out as much water from the squash as you can and drain well. Place drained squash in a bowl. Add cashew/egg mixture and stir in well.
  4. Reduce oven temperature to 350℉. Spray or brush a casserole dish with oil. Turn out squash mixture into dish and spread evenly. Sprinkle with Parmesan cheese. Place in oven and bake for 30 minutes.
  5. Once squash mixture has baked for about 15 minutes, start cherry tomato topping. Melt butter in a large skillet over medium-high heat. Add sliced garlic, and cook, stirring constantly for once minute. Add tomatoes. Cook, stirring occasionally, until tomatoes are soft and plump but still retain their shape. Season to taste with salt and pepper.
  6. Pour tomato mixture over cooked gratin. Serve while hot.
Recipe by Holcomb Farm at https://holcombfarm.org/simply-fresh-week-13-2018-spaghetti-squash/