Cheesy Spaghetti Squash Gratin with Fresh Basil (#1702)
Casseroles Main Side Low Fat Vegetarian Healthy
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- 1 Spaghetti Squash about 3 pounds
- 1 Tbsp Olive Oil
- 1 medium Onions finely chopped
- 2 cloves Garlic minced
- 1 Salt And Black Pepper
- 3 large Eggs
- 1/2 cup Low-Fat Milk
- 2 tablespoons Basil freshly chopped, 1/4 cup basil leaves
- 2 oz Gruyere Cheese grated, about 1/2 cup
- 2 tablespoons Parmesan Cheese
- Preheat the oven to 375° f (190° c).
- Pierce the squash in several places with a sharp knife.
- Arrange the squash on top of a baking sheet covered with foil.
- Bake for one hour, turning the squash every 20 minutes until it is soft and easy to cut into with a knife.
- Remove from the oven, and let the squash cool until you can handle it.
- Cut in half lengthwise, and let cool further.
- Remove the seeds and discard.
- Scoop out the flesh, and put in a bowl.
- Run a fork through the flesh to separate the spaghetti-like strands, then chop coarsely.
- Measure out 4 cups squash. (use whatever remains for another dish, or freeze.)
- Oil a 2-quart gratin or baking dish.
- Heat the oil over medium heat in a large, heavy skillet, and add the onion.
- Cook, stirring, until tender, about five minutes.
- Stir in the garlic and a generous pinch of salt.
- Cook, stirring, for another 30 seconds to a minute until fragrant.
- Stir in the squash. Cook, stirring often, for five minutes until the strands of squash are a little more tender.
- Season with salt and pepper, and remove from the heat.
- Whisk the eggs in a large bowl.
- Add the milk, 1/2 teaspoon salt, pepper and basil.
- Add the squash mixture and the gruyère, and stir until combine well.
- Scrape into the baking dish.
- Sprinkle the parmesan cheese over the top, and gently press down to moisten.
- Bake 42 to 45 minutes until nicely browned and sizzling.
- Remove from the heat, and let cool for about 12 minutes.
- Serve hot, warm or room temperature.
- Yield: Serves 6 as a main dish, 8 as a side dish.