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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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