I had a spaghetti squash sitting on one of the shelves in my dining room for about a month (embarrassingly enough). Eventually I figured it was time to cook it, praying that it hadn't gone bad. Luckily, after an hour of baking, it shredded into perfect strands, which I promptly threw into a Pyrex bowl. I spent the next few days trying to think of a couple methods of preparation. I settled on a gratin after seeing a recipe for spaghetti squash gratin with basil in the Recipes for Health column of the New York times.
Spaghetti Squash Gratin with Basil
In this image, the squash was cute width-wise, rather than length-wise, which I prefer.Image via Wikipedia
Ingredients:
4 C spaghetti squash
Spaghetti Squash Gratin with Basil
In this image, the squash was cute width-wise, rather than length-wise, which I prefer.Image via WikipediaIngredients:
4 C spaghetti squash
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 t salt
1 t pepper
3 egg yolks
1/2 cup non-fat milk
4 T basil leaves, diced
1/2 cup gruyere and swiss cheese blend (I got this blend from Trader Joe's, Gruyère on its own would be fine)
2 T grated Parmesan
Method:
Image via Wikipedia
Image via Wikipedia
Method:
Preheat the oven to 375 degrees. Slice the squash in half lengthwise. Remove the seeds. Bake for one hour. Remove from heat and let it cool. Run a fork through the flesh to separate the strands. Measure out 4 cups and then chop it coarsely.
Image via WikipediaHeat a skillet over medium heat. Add the oil and onion. Cook until translucent. Add the garlic and salt. Cook until fragrant, then add the squash. Continue to cook until the strands of squash are a little more tender. Season to taste with salt and pepper, and remove from the heat.
Beat the egg yolks, add milk, salt, pepper and basil. Stir in the squash mixture and the Gruyère, and combine well. Pour the mixture into a well oiled baking dish (I used an 8-cup Pyrex bowl). Sprinkle the Parmesan or pecorino over the top, and gently press down to moisten.
Image via WikipediaBake 40 to 45 minutes, until browned. Let it cool for 10 to 15 minutes before serving. Serve as either a side or main dish.
| Nutrition Facts | ||||||
Serving Size 196 g | ||||||
Amount Per Serving | ||||||
Calories 194 Calories from Fat 113 | ||||||
% Daily Value* | ||||||
Total Fat 12.5g 19% | ||||||
Saturated Fat 4.8g 24% | ||||||
Cholesterol 175mg 58% | ||||||
Sodium 703mg 29% | ||||||
Total Carbohydrates 12.6g 4% | ||||||
Dietary Fiber 0.7g 3% | ||||||
Sugars 2.9g | ||||||
Protein 9.2g | ||||||
| ||||||
Nutrition Grade B- | ||||||
* Based on a 2000 calorie diet |
No comments:
Post a Comment