Buttermilk Spoonbread With Spaghetti Squash

• 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

1. Preheat oven to 375u0b0. 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 375u0b0. Add butter to skillet, and tilt to coat sides and bottom. Transfer squash mixture to skillet.
5. Bake at 375u0b0 for 35 to 40 minutes or until a wooden pick inserted in center of spoonbread comes out clean. Cool 5 minutes before serving.

vegetable cooking spray, buttermilk, heavy cream, eggs, parmesan cheese, salt, cornbread, butter

Taken from www.myrecipes.com/recipe/buttermilk-spoonbread-spaghetti-squash (may not work)