Spaghetti Squash Casserole
Spaghetti squash can be more than just a substitute for pasta! This recipe makes a meatless-main dish perfect for any dinner, especially when paired with a salad. When this dish is bubbling away in the oven, you know it's going to be a good night.
Ingredients:
1 spaghetti squash, about 3 pounds
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
Salt
Freshly ground pepper
3 large eggs
1/2 cup milk
2 tablespoons fresh basil, chopped (1/4 cup basil leaves)
1 cup grated Gruyère cheese
1/2 cup freshly grated Parmesan cheese
Method:
Cook the squash:
Place squash cut-sides-down in a microwave-safe baking dish. Fill the dish with about 1 inch of water.
Microwave on high for about 12 minutes, or until you can easily pierce the squash with a fork. Cooking time depends on the size of the squash and individual microwaves, so if you have a smaller squash and a microwave that cooks fast, check a little earlier. And if you are cooking a larger squash and have a lower-power microwave, it may take a little longer.
Allow squash to cool for 10 minutes, then scoop out the flesh with a fork to separate the spaghetti-like strands and then chop coarsely. Measure out 4 cups squash. (You can save any extra squash for another dish or freeze for later.)
Prepare the casserole:
Preheat the oven to 375 degrees F.
Lightly oil a 2-quart baking dish and set aside.
Heat the olive oil, over medium heat, in a large skillet. Add the onion and cook until tender, about five minutes. Add the garlic and a generous pinch of salt. Cook while stirring for another 30 seconds to a minute until fragrant. Add the squash. Cook, stirring often, for five minutes. Season to taste with salt and pepper, and remove from the heat.
In a large bowl, beat the eggs with the milk and 1/2 teaspoons of salt and pepper. Stir in the squash mixture, basil and the Gruyère cheese. Pour into the baking dish. Sprinkle the grated Parmesan cheese over the top.
Bake 40 to 45 minutes until the casserole top is browned and sizzling. Remove from oven, and cool for 10 to 15 minutes before serving. Casserole can be served hot, warm or at room temperature.
Chef's Notes:
Spaghetti squash can be more than just a substitute for pasta! This recipe transforms the squash into a meatless-main dish perfect for any dinner, especially when paired with a fresh green salad.