Spaghetti Squash Gratin
Serves | 4-6 |
Prep time | 20 minutes |
Cook time | 40 minutes |
Total time | 1 hour |
Ingredients
- 1 tablespoon canola or olive oil
- 1 Medium onion (diced)
- 2 cloves garlic (minced)
- 4 cups cooked spaghetti squash
- ½ cup milk
- 2 Large eggs
- ¾ cup grated old cheddar cheese (about 150g, divided)
- salt and pepper (to taste)
Directions
To cook squash: | |
1. | Roast (cut squash in half, remove seeds and bake cut side down at 400F for about 40 mins) or microwave (pierce skin with sharp knife all over, cook for 10-15 minutes, depending on size, rotating squash halfway through). |
Gratin | |
2. | Preheat oven to 375F. Heat oil in a large skillet over medium heat. Add onion and sauté until soft, about 4-5 minutes. Add garlic and sauté for additional 1-2 minutes. Add squash, about ¼ tsp salt and ⅛ tsp pepper, sauté for additional 3 minutes. Remove from heat. |
3. | In a large bowl, whisk milk, eggs, approximately ½ tsp salt and ⅛ tsp pepper (or to taste). Add squash mixture and ½ cup cheese and stir until well combined. |
4. | Transfer mixture into an oiled baking dish (picture is a 1.4L Corningware). Bake for 35-40 minutes until golden brown. |