I'll share my recipe, if you'll share yours, August 10, 2012
Spaghetti Squash Gratin
Daily Unadventures in Cooking
Adapted from (Loosely) Laura Rebeccas Kitchen
1 spaghetti squash
salt and pepper
1 cup sour cream
2 tablespoons freshly chopped chives
1/4 cup Romano cheese, shredded
Cook spaghetti squash. (You can do this lots of ways, I poked it all over with a fork and bake it at 400F for 1 hour.)
Preheat oven to 400F. Remove seeds from squash.
Scrape squash strands into a mixing bowl and discard skin.
Toss with chives, sour cream, half of the cheese, and lots of salt and pepper. Pour into a baking dish, sprinkle with cheese and bake for 30 minutes. If not browned on top, turn on broiler and broil until browned. Watch closely. Allow to cool for a few minutes before serving. (This reheats well, we ate it again the next night.)