{"id":1238,"date":"2015-06-08T14:14:56","date_gmt":"2015-06-08T18:14:56","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/spaghetti-squash-gratin\/"},"modified":"2026-08-25T13:08:53","modified_gmt":"2026-08-25T17:08:53","slug":"spaghetti-squash-gratin","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/spaghetti-squash-gratin\/","title":{"rendered":"Baked spaghetti squash with sauce and cheese"},"content":{"rendered":"<h3>\ud83e\uddc0 Golden cheese, good sauce, and you eat it right out of the shell<\/h3>\n<p>This is baked spaghetti squash the way it should be. Thick tomato sauce over roasted squash strands, three cups of cheddar on top, and the broiler finishing the job until it browns. The best part is that the shell becomes the bowl: you set the half on a plate and dig straight in, and there is no casserole dish to scrub afterward. It is also easy. You halve it, you roast it, you fill it, you broil it. Five minutes of prep and the oven does everything else. My kids eat it, and there are always leftovers for lunch.<\/p>\n<h3>\ud83c\udf83 We pick our own squash<\/h3>\n<p>We have been going to the <a href=\"https:\/\/centredelacourge.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Centre d&#8217;interpr\u00e9tation de la courge du Qu\u00e9bec<\/a> in Saint-Joseph-du-Lac for a good ten years now. We love that place. You walk the field, everybody picks their own squash, and you drive home with a full box. It has become our fall outing. Then I make my <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/homemade-spaghetti-sauce\/\" target=\"_blank\" rel=\"noopener noreferrer\">homemade spaghetti sauce<\/a>, roast the squash, and this recipe pretty much writes itself.<\/p>\n<h3>\ud83d\udd25 Cut side up, 425 \u00b0F, one hour<\/h3>\n<p>I lay the squash on its side, cut it in half lengthwise, and put it on the sheet pan cut side up, with a good drizzle of olive oil, salt and pepper right in the cavity. I like it a lot that way. The oil pools in the hollow, the squash roasts instead of steaming, and the flesh comes out moist without going soggy. One hour at 425 \u00b0F, and the fork tells you the rest. Any sauce you like works in there, mine or a jar when you are in a rush. Your <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/shredded-beef-chili\/\" target=\"_blank\" rel=\"noopener noreferrer\">homemade chili<\/a> works too, and it is delicious.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83e\uddc0 Golden cheese, good sauce, and you eat it right out of the shell This is baked spaghetti squash the way it should be. Thick tomato sauce over roasted squash strands, three cups of cheddar on top, and the broiler finishing the job until it browns. The best part is &hellip;<\/p>\n","protected":false},"featured_media":10655,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"Baked spaghetti squash recipe, cheesy and in the shell","_yoast_wpseo_metadesc":"Baked spaghetti squash filled with sauce and melted cheddar, served right in the shell. 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