Spaghetti Squash Gratin
|Spaghetti squash||3 Pound (1 In Number)|
|Olive oil||1 Teaspoon|
|Chopped onions||1 Cup (16 tbs)|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
|Minced garlic||1 Teaspoon|
|Evaporated skim milk||1 Cup (16 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
|Plum tomatoes||5 , thinly sliced|
|Seasoned dry bread crumbs||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Preheat the oven to 400°F.
Line a baking sheet with foil.
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.
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.
Coat a 2-quart baking dish with no-stick spray.
Add the squash mixture.
Arrange the tomatoes on top.
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.