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Buttermilk Spoonbread with Spaghetti Squash

Photo: Robbie Caponetto

Hands-on time 20 mins
Total time 2 hrs, 50 mins

Makes 8 to 10 servings

Inspired by her grandmother's cornbread dressing and her mother's resourcefulness, Christensen added spaghetti squash to cornbread to create this custardy side. "My mom could make a meal out of an empty pantry, and that inspires me to look at ingredients in new ways." Note: Do not use sweet cornbread with this recipe.


  • 1 small spaghetti squash (2 1/2 to 2 3/4 lb.)
  • Vegetable cooking spray
  • 1 1/2 cups buttermilk
  • 1 1/2 cups heavy cream
  • 6 large eggs
  • 3/4 cup grated Parmesan cheese
  • 3/4 teaspoon sea salt
  • 5 cups crumbled cornbread
  • 1 tablespoon butter

How to Make It

  1. Preheat oven to 375°. Cut spaghetti squash in half lengthwise; discard seeds. Bake squash, cut sides down, on a lightly greased (with cooking spray) baking sheet 40 to 45 minutes or until tender. Cool 10 minutes. Scrape inside of squash to remove spaghetti-like strands.

  2. Whisk together buttermilk, cream, eggs, Parmesan cheese, and salt in a large bowl. Process half of squash strands in a food processor until smooth; stir into cream mixture. Process squash-cream mixture in batches until smooth.

  3. Return mixture to bowl, and stir in cornbread and remaining squash. Let stand at room temperature 1 hour.

  4. During last 20 minutes of stand time, place a 12-inch cast-iron skillet in oven, and preheat oven to 375°. Add butter to skillet, and tilt to coat sides and bottom. Transfer squash mixture to skillet.

  5. Bake at 375° for 35 to 40 minutes or until a wooden pick inserted in center of spoonbread comes out clean. Cool 5 minutes before serving.