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Spaghetti Squash Gratin

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  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)
  Salt 1⁄4 Teaspoon
  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)
  Paprika 1⁄2 Teaspoon

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1024 Calories from Fat 208

% Daily Value*

Total Fat 24 g36.9%

Saturated Fat 8 g40.1%

Trans Fat 0 g

Cholesterol 82 mg27.3%

Sodium 1840.6 mg76.7%

Total Carbohydrates 174 g57.8%

Dietary Fiber 8.1 g32.3%

Sugars 44.5 g

Protein 46 g91.8%

Vitamin A 104.4% Vitamin C 121.4%

Calcium 147.7% Iron 46.9%

*Based on a 2000 Calorie diet

Spaghetti Squash Gratin Recipe