Sunday, February 21, 2010

Spaghetti Squash Gratin

Another favorite recipe from Prevention's Health Guaranteed Cookbook, I stronlgy advice against skipping basil on this recipe, if you don't have fresh basil you can use dried basil and it will still taste great. if you don't have tomatoes you can skip them in this recipe, it will be more crusty.


1 spaghetti squash (2-3 punds)
1 teaspoon olive oil
1 cup chopped onions
1/4 cup chopped fresh basil
1 teaspoon minced garlic
1 cup evaporated skim milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
5 plum tomatoes, thinly sliced
1/4 cup grated parmesan cheese
1/2 teaspoon paprika

1. Preheat the oven to 400°F. Line a baking sheet with foil.
2. Cut the squash in half lengthwise; scoop out and discard the seeds. Place the squash, cut side down, on the baking sheet. Bake for 1 hour, or until soft and tender. Set aside for 10 minutes. Use a fork to separate the squash strands. Transfer them to a large bowl. Discard the squash shells.

3. Warm the oil in a large no-stick skillet over medium heat. Add the onions and cook for 5 minutes, or until softened. Add the basil and garlic; cook for 2 minutes. Add to the bowl with the squash. Stir in the milk, salt, and pepper.

4. Coat a 2-quart baking dish with no-stick spray. Add the squash mixture. Arrange the tomatoes on top.

5. In a small bowl, stir together the bread crumbs, Parmesan, and paprika. Sprinkle over the tomatoes. Bake for 30 to 40 minutes, or until golden brown and bubbling.

Prep: 24min Cook: 1hr 38min Total: 2hr 12min

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