Love for Food

Alas it is the end of the season at the Farmer's Market :( The stalls are dwindling and there is less and less produce offered. I scored this week when I was able to pick up a spaghetti squash for only $2. I wanted to try something different and did a quick search. Most recipes eat the squash as you would pasta or baked. Since I already had it as a pasta, I decided to bake it. I used a recipe from the New York Times, which was very similar to making a quiche. It was a little less eggy and cheesy. You can eat this dish as a main but it's a bit scant. I find it makes a better side dish. This would be great for the holidays if you wanted something a little different (instead of scalloped potatoes for example). I plan on adding this one to my permanent recipe collection!

Ingredients: Serves Six
4 cups of spaghetti squash
1 tablespoon olive oil
1 medium onion chopped
2 garlic cloves, minced
salt and pepper
3 large eggs
1/2 fat free milk
2 tablespoons (1/4 cup) chopped basil
1/2 cup Gruyere cheese grated
2 tablespoons Parmesan cheese grated

Method:

• Preheat the oven to 375 degrees, pierce the squash in a few places with a knife. Bake for an hour turning every 15 minutes. Cool squash.
• Cut the squash in half and remove seeds. Use a fork to make strands and chop the squash.
• Oil a 8 inch baking dish. Heat oil over medium heat and cook onions for several minutes, add garlic and salt, and than squash.
• Mix eggs, milk, basil, salt and peppers in a bowl.
• Add squash, add Gruyere cheese.
• Place in baking dish. Top with Parmesan cheese.
• Bake for 40 minutes at 350.