Cheesy Spaghetti Squash Gratin with Fresh Basil
A spaghetti squash casserole cooked with Gryuere (or swiss) cheese and fresh basil until the parmesan cheese is browned and the casserole is bubbling. Unbelievably low-fat, low-carb delicious goodness.
about 3 pounds
salt and black pepper
freshly chopped, 1/4 cup basil leaves
grated, about 1/2 cup
Preheat the oven to 375℉ (190℃).
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, ½ 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.