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Cheesy Spaghetti Squash Gratin with Fresh Basil

 
Cheesy Spaghetti Squash Gratin with Fresh Basil
1.4k

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.

Yield

6

servings

Prep

20

min

Cook

65

min

Ready

90

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 spaghetti squash
about 3 pounds
*
1 tablespoon olive oil
1 medium onions
finely chopped
2 cloves garlic
minced
salt and black pepper
*
3 large eggs
½ cup milk, low-fat
2 tablespoons basil
freshly chopped, 1/4 cup basil leaves
2 ounces gruyere cheese
grated, about 1/2 cup
2 tablespoons Parmesan cheese

Directions

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.

 

* not incl. in nutrient facts

Reviews

+1

over 6 years

This spaghetti squash gratin is really delicious, followed the recipe exactly, and the result was outstanding, only thing was a little bit watery at the bottom of the casserole dish, but I think that is spaghetti squash suppose to be after baking, overall it is an excellent recipe to use up the seasonal squash, we will definitely make it again!

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Comments


Indianapolis, United States
 over 6 years ago

I see the 375 degrees for the squash, but what temp do you set the oven when baking the whole dish?

happyzhangbo
Lindsay, Canada
 over 6 years ago

When you bake the whole dish at the end, the temperature is still 375 F degree. Enjoy this delicious recipe!


Courtenay, Canada
 over 6 years ago

I'm looking for something to prepare a few days ahead for the holidays. This looks delicious, could I freeze it prior to baking?

sean
Lindsay, Canada
 over 6 years ago

Not sure about freezing this, it turns out quite moist to begin with. Also the spaghetti squash is quite delicate compared to pasta. I would imagine after freezing then thawing a large amount of liquid might make it soupy and mushy.

Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 9861% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 113mg 38%
Sodium 85mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 12g
Vitamin A 6% Vitamin C 4%
Calcium 11% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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