Lemon Chive Spaghetti Squash Gratin [Vegan, Grain-Free]

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Take a break from boring ol' pasta with this healthy spaghetti squash with a creamy lemon, chives, and vegan parmesan sauce. This hearty, healthy dish makes the perfect side to any fall or winter dinner spread.

Lemon Chive Spaghetti Squash Gratin [Vegan, Grain-Free]

Ingredients

For the Squash:

1 spaghetti squash
1 garlic clove, cut in two
Salt, pepper
Olive oil
1/2 cup fresh chives

For the Creamy Lemon Sauce:

2 big garlic cloves
1/2 teaspoon red pepper flakes
Juice of half a lemon
4 tablespoons non-dairy cream (soy or oat)
3, plus 2 tablespoons vegan parmesan, divided
3/4 cup grated vegan cheese

Preparation

Wash the spaghetti squash. With a good knife, cut it in two lengthwise. With a spoon, remove the strands and the seeds. Keep the seeds to roast later.
Preheat the oven to 400 °F.
Cut a garlic clove in two and rub it on the inside of the squash. Brush with olive oil and add salt and pepper.
Place both halves flat side down on a cooking sheet. Add a bit of water to the pan to create vapor and place in the oven.
After 30 minutes, turn the squash to see if it’s cooked: it’s ready when a fork can be inserted all the way through the flesh. If not completely cooked, put back in the oven for another 10 minutes.
Once tender, remove the squash from the oven and turn to let them cool enough to be handled.
With a fork, remove strands of squash going from side to side. Remove all the flesh using a spoon for the bottom if necessary.
Now for the sauce, press the garlic in a small bowl and let sit for a few minutes.
In a large pan on medium heat, heat the pressed garlic and the pepper flakes in olive oil for about 2 minutes.
Add the lemon juice, the cooking cream, 3 tablespoons of parmesan, and salt and pepper. Blend well and taste to adjust the flavors to your liking.
Add the strands of spaghetti squash and mix well.
Put the mixture inside the squash bowls (fewer dishes!). On each half, sprinkle 1 tablespoon of parmesan and enough grated cheese to cover.
Broil in the oven until the cheese is a nice golden color, about 5 minutes. Be careful not to burn them. Meanwhile, chop the chives.
Once the squash halves are ready, place each on a plate if serving two people, sprinkle with chive and serve with a few lemon slices.

Nutrional Information

Note: Nutrition does not include salt or olive oil to taste.

Notes

The number of portions depends on the size of the squash. Adjust the sauce by adding a bit of vegan cream and parmesan if necessary. The leftovers can be reheated and make a tasty lunch.

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AUTHOR & RECIPE DETAILS

Born and raised in beautiful Québec, expat in Germany since 2014, professional translator and language enthusiast, Aryane combined her two passions to create her bilingual blog Valises and Gourmandises, whose French title loosely translates to Suitcases and Sweets. Follow her globe-trotting adventures and get inspired to cook in a healthier and more compassionate way.