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Prep Time: 5 Minutes Cook Time: 105 Minutes |
Ready In: 110 Minutes Servings: 6 |
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Ingredients:
2 1/2 pound(s) spaghetti squash |
9 fresh sage, leaves |
1 clove(s) fresh garlic, minced |
2/12 cup(s) grated , smoked gruyere |
3/4 cup(s) heavy cream |
Directions:
1. Preheat oven to 375. cut the squash in half lengthwise and remove the seeds with your fingers. place in a large baking dish, cut sides down. Add enough water to the pan to come one inch up the sides of the squash. Cover with foil and bake until the squash is tender when pierced with a fork, about one hour. Scrape the pulp into a large bowl using a fork to form shreds. Butter a large baking dish. Finley chop the sage leaves and add 2/3 of them to the bowl along with the minced garlic, 2 cups of the shredded cheese, heavy cream and salt and pepper to taste. Mix well and spread evenly in the baking dish and top with he remaining cheese. Sprinkle the remaining sage leaves over the top and bake fora about 45 minutes until top of the gratin is golden brown. Broil the gratin to brown the top of the gratin if needed.
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