Tuesday, February 28, 2012

Spaghetti Squash Gratin w/ Tarragon Lemon Mustard Sauce


When Saucy Mama asked me to create a recipe using their delicious flavored mustard, the first thing I thought of was spaghetti squash.  I know, squash and mustard aren't usually a usual combination.  Well, Saucy Mama Tarragon Lemon Mustard isn't your usual mustard. 

Saucy Mama was kind enough to send me a bunch of delicious flavors to try.  I've made a delicious dipping sauce for chicken tenders with the Garlic Mustard.  I made a fantastic chicken salad using the Chipotle Mustard.  But this spaghetti squash creation is my favorite. 


This is everything I could possibly want in a meal. It is gluten free, vegetarian, low calorie, low carb and healthy.  Oh, did I mention that it tasted fantastic?  The Tarragon Lemon Mustard made a scrumptious sauce that paired beautifully with the squash and the other vegetables. 

I made a version later in the week without the beans but I think I prefer the beans. It makes more of a complete meal and was very filling!

I made this for the Skinny Mama Mustard Contest.  Saucy Mama is letting me giveaway 3 bottles of mustard plus they are having a contest for the best recipe.  Details about the giveaway are here.  Here is a link to see all the other recipes submitted. 





Spaghetti Squash Vegetable Gratin with Tarragon Lemon Mustard Sauce


1 large spaghetti squash
1 large onion, chopped
1 tbsp. oil
2 zucchini, sliced and halved
3 oz. fresh spinach, rough chopped
1 can black beans, rinsed and drained
Salt and pepper

1/3 cup sour cream, light, softened
4 oz. cream cheese, light
1/2 cup parmesan cheese, shredded
3 tbsp. Saucy Mama Tarragon Lemon Mustard
2 large eggs, lightly beaten

4 oz. mozzarella cheese, shredded

Cook spaghetti squash.  I put mine whole in the microwave for about 6 minutes.  Remove and cut in half when you're able to handle it.  Place back in microwave on a plate, cut side up, with a splash of water on the plate.  Cook several more minutes until softened.  Using a fork, scrape the insides out into a large bowl.  
Heat oil in large skillet and saute onion for 4 - 5 minutes until softened.  Add chopped zucchini, spinach and black beans and cook for a few minutes.  Add salt and pepper, stir and remove from heat.

Combine cream cheese, sour cream, parmesan cheese, Saucy Mama mustard and eggs in a medium bowl and stir to combine.  Add sauce to spaghetti squash.  Add vegetable/bean mixture to spaghetti squash and combine thoroughly.

Pour mixture into a 9 x 13 in. pan that has been sprayed with cooking spray.  Top with shredded mozzarella cheese. Place in 350 degree oven for about 40 minutes until bubbly. 

Total calories = 1790 calories
8 servings

Calories per serving 223.7

Total Fat 9.9 g
Saturated Fat 4.9 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 2.1 g
Cholesterol 67.4 mg
Sodium 308.3 mg
Potassium 424.6 mg
Total Carbohydrate 19.7 g
Dietary Fiber 5.1 g
Sugars 4.4 g
Protein 13.1 g




This is linked with:
Gluten Free Homemaker's Gluten Free Wednesdays

4 comments:

  1. I have no idea what to do with the rest of my mustard since I'm SO not a mustard eater, but maybe I'll just go one by one and make everyone's entries. :P This sounds so tasty! Mustard is often included in mac and cheese so why not in a gratin!

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  2. badadadada, I'm lovin it! :) I love all your spagetti squash casserole creations and this one sounds great too! What a fun challenge to be a part of.

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  3. It's hearty and delicious. I love it.

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  4. What a delicious creation Debbie! You know how much I love spaghetti squash! And black beans too. Good luck in the contest!

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