Recipe of the Month - October

I picked this one up out of the NY Times a few weeks ago and gave it a try.  It was easy to prepare and I thought turned out quite well - even my son liked it!

Spaghetti Squash Gratin with Basil

• 1 spaghetti squash, about 3 lbs
• 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 of leaves)
• 2 ounces Gruyere cheese, grated (1/2 cup)
• 2 tablespoons freshly grated Parmesan

Here we go - we're off. 

1. Preheat oven to 375 F.  Pierce squash in several places with sharp knife - be careful please.  Cover baking sheet with foil and place squash on top. Bake for 1 hour, turning squash every 20 minutes until it is soft and easy to cut. Remove from heat and allow it to cool.  Cut in half lengthwise and allow further cooling. Don't burn yourself!  Remove seeds (with spoon) and discard.  Scoop out flesh into large bowl.  I scrape with fork to separate into strands as I remove flesh. Chop strands of squash coarsely.  Measure out 4 cups for recipe.  You can retain and left over for another dish if desired (or freeze).
2. Oil/grease 2-quart gratin or baking dish.  Heat olive oil in large, heavy skillet at medium and add onion. Cook until tender for about 5 minutes. Add the garlic and a generous pinch of salt.  Cook, stirring for about 30 seconds.  Add the squash. Cook about five minutes until squash is a bit more tender. Season to taste with salt & pepper.
3. Beat eggs in large bowl with milk, salt, pepper and basil. Stir in squash mixture and grated Gruyere cheese. Mix well. Scrape contents of bowl into the greased baking dish.  Sprinkle the Parmesan cheese over the top.
4. Bake 40-45 minutes until nicely browned.  Remove from oven and allow to cool for 10 to 15 minutes.  Serve hot, warm or at room temperature.  I think it was best when served hot.

Yield: Serves 6 as main dish (pushing it in my view), eight as a side.

Nutritional info (six servings): 172 calories, 9 grams fat, 3 grams saturated fat, 119 milligrams cholesterol, 16 grams carbohydrates, 3 grams dietary fiber, 139 milligrams sodium; 9 grams protein.  

I served with mixed greens and glass of Ruffino Chianti Classico. It was just Gourd-geous!

Posted by Bruce Lehr October 30th 2010.