Cheese Souffle

The word soufflé used to strike terror in the heart of cooks far and wide. I never got that memo, though, and one of the first things I ever baked was a chocolate soufflé when I was less than sixteen years old, from my mother’s copy of The Settlement Cookbook, the 1951 edition. The ingredient list is pretty concise; looking at the book now, there…

The word soufflé used to strike terror in the heart of cooks far and wide. I never got that memo, though, and one of the first things I ever baked was a chocolate soufflé when I was less than sixteen years old, from my mother’s copy of The Settlement Cookbook, the 1951 edition. The ingredient list is pretty concise; looking at the book now, there are two chocolate soufflé recipes in it – one with four ingredients and the other with six.

The author explains how to put the soufflés together with only four or five concise sentences. There are no mixing bowl or baking dish sizes given, and chocolate is just listed as “chocolate.” There’s no mention of whether it’s bittersweet, semisweet, or unsweetened chocolate. (There are also no substitutions for any ingredients offered, and storage instructions weren’t included, presumably because people just figured that out for themselves.) It’s fascinating how times have changed in terms of how recipes are written today.

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Croque monsieur

France has been creeping (or bursting, in some cases) out of lockdown. As of May 11th, people can come and go without carrying a written permission slip. The outdoor markets, hairdressers, and other types of shops have reopened, under the advisement of the health ministry, who is encouraging people to wear masks and practice social distancing, keeping 1 meter (3-feet) apart from others. Some stores…

France has been creeping (or bursting, in some cases) out of lockdown. As of May 11th, people can come and go without carrying a written permission slip. The outdoor markets, hairdressers, and other types of shops have reopened, under the advisement of the health ministry, who is encouraging people to wear masks and practice social distancing, keeping 1 meter (3-feet) apart from others. Some stores (and people) have been strict about this, while others remain cavalier.

No one quite knows where this is going, with many proclaiming “It’s over!” while I’m remaining prudent. But on June 2nd, restaurants and cafés may be allowed to reopen.

While everyone waits, some restaurants in Paris have started serving food-to-go, either to pick up sur place, or be delivered. We’ve had food delivery services for a number of years, which are popular, but their offerings lean heavily on burgers, poke bowls, and bagel sandwiches, which aren’t very inspiring to me. In response to the virus, better-quality restaurants have gotten on the bandwagon and even my local French bistro is serving la cuisine française for pick-up…although bringing home a Steak-frites and Frisée salad in a box isn’t quite the same as sitting inside with a carafe of vin rouge.

For the record, I would love it if restaurants were allowed to put tables on the sidewalks and squares, distanced apart, which clients from any of the nearby restaurants would be allowed to use. (And while we’re at it, and since it’s my fantasy, let’s make the tables no-smoking, too.) Diners could still interact and remain “together,” as if they were inside, but if restaurants can only operate at half-capacity, most dining rooms are just too small and the profit margins are just too tight to make a go if it if they can only fill half of those seats.

In other news, I know a lot of you out there have been making your own bread. And I can’t think of a better use for it than to make yourself a Croque monsieur.

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Lover’s French Onion Soup.

Hello lover! I’m here with the best french onion soup for you. It’s caramely and decadent and cheesy and satisfying. Perfect for a winter’s day or Valentine’s night. Personally, this is what I would love to eat on Valentine’s Day the most!  Now I know, I know. I have a (verrrry old) french onion soup […]

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Hello lover! I’m here with the best french onion soup for you.

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of gruyere take it over the top.

It’s caramely and decadent and cheesy and satisfying. Perfect for a winter’s day or Valentine’s night. Personally, this is what I would love to eat on Valentine’s Day the most! 

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of gruyere take it over the top.

Now I know, I know. I have a (verrrry old) french onion soup recipe here on the blog that’s (gasp!) made in the slow cooker. People get really passionate about not making it in the slow cooker, and it’s not like that’s my omgfavoriteversionever, but my oh my I do love french onion soup.

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of gruyere take it over the top.

So here, I’m showing you how to make it the good old fashioned way! It takes a while to truly caramelize the onions. Like, at least an hour. I like to caramelize them with bourbon for some extra oomph since it IS valentine’s week after all. 

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of gruyere take it over the top.

You also need to use quite a few onions for little result. Think of it like when you cook spinach: the mixture is going to cook down majorly, but the flavor that develops will be incredible. It absolutely MAKES the soup. 

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of gruyere take it over the top.

The broth is rich and delicious, made with beef stock and thyme. One of my favorite french onion soups ever is from cafe sante in boyne city where they make it with duck fat. Now, THAT is good.

But this may be even better.

Tons of gruyere cheese. Lots of it to give you that melty pull. 

And a heart shaped crouton? I mean, could these BE any cuter?! 

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of gruyere take it over the top.

The crouton is important. You might be wondering why, considering that by the time you get to the bottom of french onion soup, the bread tends to be disintegrating. But this is the reason! Making a crouton allows it to last longer and absorb more without falling apart. It also adds some wonderful texture along with depth of flavor. 

P.S. after years of telling you I like my toast on edge of being burnt to a crisp, do you believe me now? HAHAHA.

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of gruyere take it over the top.

And how about the cute crocks?

I think my mom is probably losing it right now that I actually bought these crocks on amazon because she has similar ones somewhere in her house, like legit from the 70s. These are quite 70s looking, aren’t they?! I love it. 

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of gruyere take it over the top.

Of course, you don’t need a crock to serve these in, but you do need something that is oven-safe. Like a ramekin. Broiling that gruyere on top of the soup is the key to making it seem restaurant-ish and gourmet. 

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of gruyere take it over the top.

I mean, LOOK AT THAT.

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of gruyere take it over the top.

This is a soup of pure love. You have to love cooking to make this soup, or at least love the person that you’re going to make this soup for. Even if it’s just yourself. It’s a little labor of love, though it’s not hard at all. It just takes awhile, but it’s one of those beautifully decadent recipes. Where you spend the evening making it and just.can’t.wait. to take a bite.

Isn’t that the best?

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of gruyere take it over the top.

Lover’s French Onion Soup

Lover’s French Onion Soup

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of guyere take it over the top.

  • 4 to 5 large sweet onions, ((about 2lbs worth), sliced)
  • 6 tablespoons unsalted butter
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • 3 tablespoons bourbon
  • 2 garlic cloves, (minced)
  • ⅓ cup dry sherry
  • 6 cups beef stock
  • 1 to 2 sprigs of fresh thyme, (plus extra for garnish)
  • 8 ounces gruyere cheese, (freshly grated)
  • bread slices, (cut into heart shapes)
  1. Heat a large pot over low heat and add the butter. Once melted, stir in the onions, salt, pepper and thyme. Cook, stirring often, until the onions are softened and are starting to caramelize, about 20 minutes. Stir in the bourbon. Cook, stirring often again, for another 20 to 30 minutes until the onions are deeply caramelized and golden in color. Stir in the garlic.
  2. Stir in the dry sherry and cook for about 5 minutes. Add in the beef stock and fresh thyme sprigs. Bring the mixture to a boil, then reduce it to a simmer and cook uncovered for 15 to 20 minutes, until the broth has reduced and thickened a bit.
  3. While the soup is simmering, make your heart croutons! Preheat the oven to 350 degrees F. Use a heart-shaped cutter to cut out hearts in the bread, then place them on the baking sheet. Brush the bread with olive oil. Place in the oven for 10 to 12 minutes, until golden and crunch.
  4. To serve the soup, ladle spoonfuls of the soup into oven-safe ramekins or crocks. Add a sprinkle of gruyere cheese on top, then a heart crouton. Add another sprinkle of gruyere on top. Repeat with remaining crocks.
  5. Turn the broiler on your oven to high with a rack in the center of the oven.
  6. Place the crocks on a baking sheet and stick them in the oven. Broil for 2 to 3 minutes, or until the cheese is golden and bubbly. Garnish with extra thyme if you wish. And serve!

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of gruyere take it over the top.

Probably gonna nap on that little cheese raft.

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French Onion Stuffed Sweet Potatoes with Thyme Toasted Breadcrumbs

Kicking things off right with french onion sweet potatoes today! It feels like today is the official start to the new year, right? Even though most of us started working again last week, Max didn’t go back to school until today and the first Monday just FEELS like the start. At least for me! I […]

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Kicking things off right with french onion sweet potatoes today!

These french onion stuffed sweet potatoes are slow roasted and topped with gruyere cheese and caramelized onions. Garlic butter bread crumbs finish them!

It feels like today is the official start to the new year, right? Even though most of us started working again last week, Max didn’t go back to school until today and the first Monday just FEELS like the start.

At least for me!

caramelized onions

I wanted to kick things off with a delicious comforting recipe that I knew would be a staple for years to come. This is it. French onion stuffed sweet potatoes are definitely in the rotation for us because they are crazy loaded with flavor.

We are talking, INSANELY (!) flavorful. 

I love that this is a way to enjoy all the taste of french onion soup without the soup part.

Warm, toasty, cheesy, comforting.

Eddie doesn’t love brothy soups and even I get weird about ordering french onion soup. Yes I live for caramelized onions but do I really want an entire spoonful of them? Not really. I mostly just want that toasted bread that’s smothered in gruyere. 

gruyere stuffed sweet potatoes

Two main components of this recipe – the potatoes and onions – will take over the 30 minutes that I normally like to spend in the kitchen on weeknights. But! Don’t let that deter you. First, both ingredients can be cooked while you do other things. Their cook time is mostly hands off, except for the occasional stir of the onions.

The other option is that you can roast your potatoes or caramelize your onions ahead of time. Especially roasting the potatoes – you can easily throw them in the oven on Sunday while you’re chilling on the couch or doing laundry. No big deal! 

The rest of the recipe comes together easily! A sprinkle of gruyere cheese. A toast of thyme butter breadcrumbs. A dollop of greek yogurt or sour cream. Some fresh chives on top. And you’re good to go!

thyme buttered bread crumbs

I LOVE this as a meal. Like love love love it. When I was a tween, I became freakishly obsessed with broccoli cheddar baked potatoes from Wendy’s. This was odd for two reasons: first, we never ate Wendy’s and second, you couldn’t get me near broccoli… like, ever.

But potatoes were my favorite food. And I’m pretty sure I saw a commercial or something and then begged my mom to drive my 13 year old self through the drive through frequently, just to get the broccoli cheddar potatoes.

Spoiler alert: I didn’t touch the broccoli. It was all about the potato and cheese.

These french onion stuffed sweet potatoes are slow roasted and topped with gruyere cheese and caramelized onions. Garlic butter bread crumbs finish them!

That’s just a long rambly way of saying that I still love a good stuffed potato as a meal. It’s insanely filling and this in particular is ridiculously flavorful. 

These french onion stuffed sweet potatoes are slow roasted and topped with gruyere cheese and caramelized onions. Garlic butter bread crumbs finish them!

Eddie prefers it as a side dish, so he’s eaten this before as a side dish to some pulled pork and then also some rotisserie chicken. If you use it as a side dish, the key is to make sure you don’t overpower the flavor with the main entree. Keep that simple so the french onion sweet potato really shines! 

And now you know the secret of making January delicious. You gotta try it!

These french onion stuffed sweet potatoes are slow roasted and topped with gruyere cheese and caramelized onions. Garlic butter bread crumbs finish them!

French Onion Sweet Potatoes

French Onion Stuffed Sweet Potatoes

These french onion stuffed sweet potatoes are slow roasted and topped with gruyere cheese and caramelized onions. Garlic butter bread crumbs finish them!

  • 4 medium sweet potatoes
  • 2 sweet onions, (thinly sliced)
  • 1 1/2 tablespoons unsalted butter
  • 1 teaspoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked pepper
  • ⅔ cup freshly grated gruyere cheese
  • 1 teaspoons dried thyme
  • 1 garlic clove, (minced)
  • ½ cup seasoned panko bread crumbs
  • ⅓ cup greek yogurt or sour cream, (to dollop)
  • 3 tablespoons chopped fresh chives
  1. Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and pierce them a few times with a fork, all over. Roast the potatoes for 50 to 60 minutes, until they are soft enough to cut through.
  2. While the potatoes are roasting, caramelize the onions. Heat a large pot over low heat and add 1 tablespoon of butter and the olive oil. Add in the onions with a sprinkle of salt. Cook, stirring occasionally, untilt the onions are caramelized – about 50 to 60 minutes. Make sure they are over the lowest heat so they don’t burn. In time, they will caramelize themselves without any sugar! If you’re in a rush, you can add a few teaspoons of brown sugar or honey to help them along.
  3. Slice the potatoes down the center and sprinkle with the gruyere cheese. Add a sprinkling of the dried thyme. Stick the potatoes bake in the oven for 5 to 10 minutes, just so the cheese melts.

  4. While the cheese melts, heat a small skillet over medium heat and add the remaining tablespoon of butter. Add in the garlic and cook for 30 seconds. Add in the rest of the thyme and bread crumbs and stir to coat, tossing for 5 to 6 minutes are they brown.

  5. Remove the potatoes and top with the caramelized onions. Sprinkle on the the bread crumbs. Add a dollop of yogurt or sour cream and a few fresh chives. Devour!

These french onion stuffed sweet potatoes are slow roasted and topped with gruyere cheese and caramelized onions. Garlic butter bread crumbs finish them!

This definitely makes Monday happier.

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Double Kale Gratin.

Welcome to the world of kale gratin! You might just die of deliciousness because this stuff is truly incredible. Okay so remember last year when I made the brussels sprouts gratin? And it was utterly life changing? So rich and decadent but still… brussels? WELL. This might rival that.  Because here’s the thing. I love […]

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Welcome to the world of kale gratin!

This double kale gratin has two kinds of kale, three kinds of cheese, cream and crunchy breadcrumbs. It will be your new favorite side dish!

You might just die of deliciousness because this stuff is truly incredible.

tuscan and curly green kale

Okay so remember last year when I made the brussels sprouts gratin? And it was utterly life changing? So rich and decadent but still… brussels?

WELL.

This might rival that. 

Because here’s the thing. I love both of them equally. I don’t know how to choose. Both dishes are absolutely incredible. But they are similar enough that you don’t really need BOTH dishes on Thanksgiving. Especially if your family is like mine, and they may not even touch it. Because #change. 

Anyway, before we get into that, and like, WHICH ONE DO YOU CHOOSE?!, let’s talk about the kale gratin!

kale and cheesea

Two kinds of kale. Tuscan and green curly kale. I love the mish mash of the two types. It’s not necessary – if you only have access to one, you can totally use it. But I love the two together. The tuscan is a bit more crisp. The curly green is a bit more chewy. 

This double kale gratin has two kinds of kale, three kinds of cheese, cream and crunchy breadcrumbs. It will be your new favorite side dish!

Now you know that I have a love affair with kale chips. I don’t care if they are soooo 2008, I love making them, we love eating it, and they happen in this house at least once a week. They are such a great way to get in some greens.

So that’s what was so appealing to me about this gratin. The bottom of the dish turns creamy, like greens cooked with cream and cheese. But the top pieces of kale sticking out get crispy, along with the cheese sprinkled on top, and it’s crunchy and flavorful and crisp and a texture lover’s dream.

That’s me! 

This double kale gratin has two kinds of kale, three kinds of cheese, cream and crunchy breadcrumbs. It will be your new favorite side dish!

I will tell you that you can even make this ahead of time! While it is amazing when it first comes out of the oven, I’ve made the entire thing ahead of time before (multiple times!) and if you reheat it in the oven, it still comes out great. 

The flavor is SUPERB. Three kinds of cheese, two kinds of kale, cream, nutmeg, mustard and crunchy breadcrumbs on top. It’s almost like kale mac and cheese without noodles, if that could be a thing. Really, really incredible.

Now how to choose?! How do you know if you should make this one of the brussels? 

This double kale gratin has two kinds of kale, three kinds of cheese, cream and crunchy breadcrumbs. It will be your new favorite side dish!

This kale gratin is slightly (and I do mean slightly) less filling and rich that the brussels gratin, so take that into account. It’s also a bit easier – all you really do is tear kale leaves, toss them with cheese, cover them in cream and bake them into oblivion.

While in the oven, the cheese and the cream come together to create a sauce that you won’y be able to resist. Seriously. Just try!

I find that the kale gratin is more weeknight-friendly than the brussels gratin. It’s not quite as filling, so the dish tends to go quicker than the brussels. But they are both fantastic, and it’s really just a question of which veggie you like more. 

This double kale gratin has two kinds of kale, three kinds of cheese, cream and crunchy breadcrumbs. It will be your new favorite side dish!

Can’t I just have both? A meal of gratins please.

This double kale gratin has two kinds of kale, three kinds of cheese, cream and crunchy breadcrumbs. It will be your new favorite side dish!

Double Kale Gratin

Double Kale Gratin

This double kale gratin has two kinds of kale, three kinds of cheese, cream and crunchy breadcrumbs. It will be your new favorite side dish!

  • 1 large bunch of curly green kale, (leaves torn from stem)
  • 1 large bunch of tuscan (lacinato) kale, (leaves torn from stem)
  • 1 shallot, (minced)
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked pepper
  • 4 ounces gruyere cheese, (freshly grated)
  • 4 ounces sharp cheddar cheese, (freshly grated)
  • 2 ounces parmesan cheese, (freshly grated)
  • 2 garlic cloves, (minced)
  • 2 cups heavy cream
  • 1 tablespoon Dijon mustard
  • ½ teaspoon freshly grated nutmeg
  • ½ cup panko bread crumbs
  • 3 tablespoons seasoned fine breadcrumbs
  1. Preheat the oven to 350 degrees F. Spray a 9×13 inch baking dish with nonstick spray.
  2. Tear the kale into pieces and place it in the baking dish. It may be overflowing, but that’s good! It will cook way down in the oven. Toss the shallot into the kale and season it all with the salt and pepper, tossing well.
  3. Toss the cheeses together in a bowl. Add almost all of (about three quarters) the cheese to the kale, tossing it well to combine.
  4. In a large bowl or measuring cup, whisk together the garlic, cream, mustard and nutmeg. Pour the cream mixture over top of the kale. Cover with the remaining cheese. Sprinkle the breadcrumbs on top.
  5. Bake the gratin for 45 minutes, until the top is golden and crisp and the edges are bubbly. Serve immediately!
  6. Note: this can be made ahead of time, but it is best to reheat right before serving!

This double kale gratin has two kinds of kale, three kinds of cheese, cream and crunchy breadcrumbs. It will be your new favorite side dish!

It’s not the prettiest, but it is the most delish! 

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Three Cheese Spaghetti Squash.

Three cheese spaghetti squash that is straight out of your dreams? It’s here! Right here. For you to make for dinner tonight.  And it is cheesy, comfort food perfection.  Some of you might remember way back in the day when I shared my squash and cheese recipe. It’s a lighter take on mac and cheese, […]

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Three cheese spaghetti squash that is straight out of your dreams?

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

It’s here! Right here. For you to make for dinner tonight. 

And it is cheesy, comfort food perfection. 

roasted spaghetti squash

Some of you might remember way back in the day when I shared my squash and cheese recipe. It’s a lighter take on mac and cheese, captured terribly as many things were in 2009 but still super delicious. And I’m always blown away every fall by how many of you still make and enjoy that recipe. And embarrassed, to be honest, because who wants to go back and read what is basically a diary entry from ten years ago?!

But still. It’s delish and probably my favorite way to enjoy spaghetti squash!

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

How adorable are these squash bowls?!

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

I LOVE cutting spaghetti squash this way because it feels even more like a cozy bowl. Like all of your squash is in that bowl and you can twirl your fork around and enjoy it on the couch while crying your eyes out to This Is Us. Or something like that.

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

So here’s the deal. 

You cut the squash, scrape the seeds and roast it until tender. Scrape the spaghetti squash strands, toss them with some milk or cream, three cheeses and sprinkle with a few crunchy garlic bread crumbs. Bake them again for 15 minutes or so, until the cheesy is extra melty and you essentially have a bowl of squash mac and cheese.

I mean, OMG.

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

This is comfort food HEAVEN.

While I don’t tend to use spaghetti squash as a meal replacement (the chickpea pastas are so much better for that!), this makes a fantastic side dish or meal in itself. Words cannot even explain how much I love this recipe! It makes your kitchen smells amazing and everyone (seriously EVERYONE) who has taken a taste of it? Is completely sold.

Even those who don’t go crazy for spaghetti squash have loved this. 

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

And!!

The best part about this recipe is that you can do this ahead of time!! I have roasted the squash up to three days ahead of time. Don’t pull the squash, just let it cool completely then wrap it up and stick it in the fridge. When you’re ready to make it, stick it in the oven to warm it up, pull the strands, then do the whole milk+cheese addition until melty. It’s embarrassingly easy. And maybe embarrassingly easiER if you use the microwave for all that. You know?

It’s so comforting. So satisfying. Really really delicious. At the same time, it’s rather light because spaghetti squash is, well… light. And you can keep twirling the strands from the sides and “adding” to your squash and cheese bowl as you go. Very much the perfect fall meal.

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

Three Cheese Spaghetti Squash and Cheese

Three Cheese Spaghetti Squash Bowls

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

  • 2 spaghetti squash
  • 1 to 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • ⅓ cup freshly grated fontina cheese
  • ⅓ cup freshly grated gruyere cheese
  • ⅓ cup freshly grated parmesan cheese
  • ¼ cup panko bread crumbs
  • ¼ cup fine seasoned bread crumbs
  • ⅓ to ¾ cup milk, half and half or cream ((milk works, cream will make it richer!))
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment or foil.
  2. Slice the spaghetti squash in half width-wise, right down the center. Scrape out the seeds (I like to use a grapefruit spoon for this) and place it on a baking sheet. Spritz or brush it with olive oil and sprinkle with salt and pepper.
  3. Roast the squash for 30 to 35 minutes, or until the strands easily scrape away from the sides.
  4. While the squash is roasting, toss together the cheeses in a bowl. In another bowl, stir together the breadcrumbs.
  5. Use a fork to scrape the strands of the squash. Pour 2 to 3 tablespoons of milk or cream into each squash, then 2 to 3 tablespoons of cheese. Stir with your fork to toss and mix everything together, making sure the cheese is dispersed. Sprinkle the top with the remaining cheese and the breadcrumbs.
  6. Return the squash to the oven and bake for another 10 to 15 minutes or so, until the cheese is melty and bubbly.
  7. Remove from the oven and serve immediately.

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

p.s if you’re looking for something more tomato saucy, this spaghetti squash parmesan is where it’s at!

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Tomato Tart

I didn’t know what to make for dinner the other night. I had some tart dough tucked away in the freezer, and because I was having trouble closing the door (er…what else is new?), I realized it was time to clear some of the stuff out. But I also had some beautiful tomatoes on hand, and a tub of fromage frais (fresh spreadable cheese), which…

I didn’t know what to make for dinner the other night. I had some tart dough tucked away in the freezer, and because I was having trouble closing the door (er…what else is new?), I realized it was time to clear some of the stuff out. But I also had some beautiful tomatoes on hand, and a tub of fromage frais (fresh spreadable cheese), which the universe seemed to be telling me that I should make a tart out of.

I’ll admit that I’m not the most creative person with tomatoes. I usually eat them just as they are; I have a hard time messing too much with heirloom tomatoes since they are so precious around here. My usual M.O. is to slice them up, drizzle them with good olive oil, sprinkle them with salt, and eat them that way. But when the stars – or ingredients – aligned in my kitchen, a Tomato Tart seemed destined for our dinner.

Continue Reading Tomato Tart...