Spaghetti Squash Gratin With Basil
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1spaghetti squash, about 3 pounds
- 1tablespoon extra virgin olive oil
- 1medium onion, finely chopped
- 2garlic cloves, minced
- Salt
- freshly ground pepper
- 3large eggs
- ½cup low-fat milk
- 2tablespoons chopped fresh basil (¼ cup basil leaves)
- 2ounces Gruyère cheese, grated (½ cup)
- 2tablespoons freshly grated Parmesan or pecorino romano
Nutritional analysis per serving (6 servings)
207 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 12 grams protein; 735 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. 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 heat, and allow the squash to cool until you can handle it. Cut in half lengthwise, and allow to cool further. Remove the seeds and discard. Scoop out the flesh, and place 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.)
- Step 2
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.
- Step 3
Beat the eggs in a large bowl. Add the milk, salt (about ½ 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.
- Step 4
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.
- Advance preparation:The baked spaghetti squash will keep for four days in the refrigerator. The gratin can be made up to a day ahead and reheated. The recipe can be made through step 2 several hours before completing the gratin and baking.
Private Notes
Comments
You can save time by steaming the squash in the microwave. Piece it with a knife in a few places and nuke for 5 minutes to soften. Then cut in half, remove the seeds and place the haves in a glass dish with a little water. Steam for another 5 or 6 minutes until the squash can be pulled out with a fork. Mine turned out quite good. I upped the cheese.
Good recipe. I agree with many others that the mixture before baking was too wet. I would try wringing some moisture out of the squash or using less milk, or both. Or even just two eggs?
Also, I would try more Gruyere, perhaps 4 ounces instead to 2?
Finally the final bake temperature is not specified. I used the same 375 and it worked fine.
in lieu of fresh basil, i used about 2 large tablespoons of pesto from last years basil crop. also i grated some nutmeg per other suggestions. it turned out very good and a good use of spaghetti squash. will do it again for sure
This was disappointing for thanksgiving. Did not look at all like the photo - more like a potato pancake in a baking dish. Followed the recipe exactly minus the basil. Wish I hadn't followed these instructions for cooking the squash - it works ok on sturdier things like butternut, but for spaghetti squash the guts trash blends in too easily with the good strands. Much easier to cut in half, rub surfaces with oil, roast cut side down, then scoop everything out of the shell. Probably won't be a next time, though. Just really lackluster.
This was really meh and will not be on our make again list. Despite wringing the cooked squash in a dish towel, it was still watery. Even with extra basil and cheese, it was still just a bland squash dish. This recipe really needs a reworking in terms of flavor and consistency. I think fall herbs like sage and rosemary would work well and it really needs breadcrumbs or some other way to not be so watery. The recipe as written just doesn’t work.
Very tasty albeit time consuming. Roasted the squash the day before. It was a BIG one! Subbed cheddar for cheese and used whole milk. Didn’t have basil. Needed a good amount of seasoning.