Spaghetti Squash Gratin with Basil
Servings: six portions as a main dish, eight as a side.
- 1 spaghetti squash, about 3 pounds
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- Salt and freshly ground pepper
- 3 large eggs
- 1/2 cup low-fat milk
- 2 tablespoons chopped fresh basil (1/4 cup basil leaves)
- 2 ounces Gruyère cheese, grated (1/2 cup)
- 2 tablespoons freshly grated Parmesan or pecorino romano
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. Add the garlic and a generous pinch of salt. Cook, stirring, for another 30 seconds to a minute until fragrant. Add the squash. Cook, stirring often, for five minutes until the strands of squash are a little more tender. Season to taste with salt and pepper, and remove from the heat.
Beat the eggs in a large bowl. Add the milk, salt (about 1/2 teaspoon), pepper and basil. Stir in the squash mixture and the Gruyère, and combine well. Scrape into the baking dish. Sprinkle the Parmesan or pecorino over the top, and gently press down to moisten.
Bake 40 to 45 minutes until nicely browned and sizzling. Remove from the heat, and allow to cool for 10 to 15 minutes before serving. Serve hot, warm or room temperature.
Nutritional information per serving (six servings): 172 caloreis; 9 grams fat; 3 grams saturated fat; 119 milligrams cholesterol; 16 grams carbohydrates; 3 grams dietary fiber; 139 milligrams sodium (does not include salt added during preparation; 9 grams protein