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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 9 |
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I don't care for using spaghetti squash like it's spaghetti pasta, but this way makes an awesome side dish. I use other cheeses sometimes. When you're done with the squash, you can roast the seeds for a yummy snack, too! Ingredients:
1 large spaghetti squash |
3/4 cup milk |
2 eggs, beaten |
2 tablespoons gruyere cheese, grated |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon nutmeg |
3 tablespoons breadcrumbs |
2 tablespoons parmesan cheese |
1 tablespoon olive oil |
Directions:
1. First pierce the squash in several places with a knife and bake on a cookie sheet at 400 deg. for 1 hour or until squash has softened.
2. Allow to cool.
3. Cut squash in half lengthwise, remove seeds, and scoop out spaghetti-like flesh.
4. Beat together milk and eggs, stir in Gruyere and spices, and mix thoroughly with squash.
5. Transfer squash into a lightly oiled square baking dish.
6. Top with bread crumbs and Parmesan, then drizzle with olive oil.
7. Bake at 400 deg. for 30 minutes or until slightly browned on top.
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