Spaghetti Squash Gratin

Ingredients

1 spaghetti squash or 6½ cups zucchini spaghetti

1 onion

2 cloves of garlic

5¼ oz grated parmesan

5¼ oz grated cheddar cheese

3½ oz grated Gouda cheese

3 eggs

Salt

Pepper

Olive oil

1 spaghetti squash or 800 grams of zucchini spaghetti

1 onion

2 cloves of garlic

150 grams grated parmesan

150 grams grated cheddar cheese

100 grams grated Gouda cheese

3 eggs

Salt

Pepper

Olive oil

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Dietary Therapies

SCD

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Nut Free

Soy Free

Preheat the oven to 350°F (180°C).
If you're using spaghetti squash: cut the Spaghetti squash in half and remove the seeds.
Place the halves, skin side up, on a baking tray covered with baking paper.
Cook for about 40 minutes until the insides are soft.
Let cool.
Loosen the insides of the spaghetti squash with a fork and place in a large bowl.
If using zucchini: Cut the raw zucchini in half and remove the soft insides with a spoon. You don't need this (contains too much moisture.)
Grate the rest of the zucchini finely, or use a vegetable spiralizer to make zucchini spaghetti.
Chop the onion and garlic
Fry them in the olive oil until soft.
Mix the onion and garlic through the spaghetti squash/zucchini
Mix in the grated Parmesan, cheddar, and the eggs.
Add some salt and pepper.
Place the mixture in a greased baking dish.
Sprinkle the grated Gouda cheese on top.
Bake for about 40 minutes until a golden brown crust forms.